Step-by-Step Guide to Prepare Quick Vegan Spinach and 'Ricotta' Cannelloni

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Vegan Spinach and 'Ricotta' Cannelloni is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:

1. Make ready Cannelloni Pasta (or store bought)
2. Make ready 2 cups high grade flour
3. Prepare 1/2 cup reduced aquafaba (chickpea liquid)
4. Make ready 1 Tbsp virgin olive oil
5. Make ready Spinach and 'Ricotta' Filling
6. Take 1 1/2-2 cups hard tofu crumbled
7. Prepare 1 onion, finely chopped
8. Prepare 3 cloves garlic, crushed
9. Take 1/4 cup lemon juice
10. Get 2 Tbsp olive oil
11. Make ready 1/2 cup soaked cashews
12. Take 3 Tbsp nutritional yeast
13. Take 1/2 cup coconut yogurt
14. Make ready 1 tsp salt
15. Get 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
16. Make ready 1 tsp nutmeg
17. Make ready Tomato Sauce
18. Take 1 x 700ml jar of Passata
19. Take 1 onion, finely sliced
20. Make ready 2 cloves garlic, finely chopped
21. Take Silverbeet stems, finely chopped (if using silver beet)
22. Get Vegan Parmesan Topping
23. Get 1 cup mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
24. Prepare 3-4 Tbsp nutritional yeast
25. Take 1 tsp smoked paprika
26. Get 1 tsp salt
27. Take 1 tsp dried oregano

Instructions to make Vegan Spinach and 'Ricotta' Cannelloni:

1. Mix pasta ingredients to make a flaky dough…turn out onto floured surface and knead until a ball of smooth pasta dough is achieved (wet hands or sprinkle more flour as required if dough is too dry or too sticky)….rest the dough for 1/2 hour under damp tea towel…cut into manageable pieces and use pasta machine to roll pasta into lasagne sheets….cut sheets into squares and lay out for filling and rolling….Nb. only half of dough needed for this recipe. Store other half for other meals.
2. Marinate crumbled tofu in onion, garlic, and lemon juice for 1 hour…blend cashews, yeast, yogurt and salt…lightly fry tofu mixture over light heat until onions are clear. Allow to cool slightly before combining with cashew mixture in a medium bowl….add shredded spinach and nutmeg…stir to combine…spoon filling onto the lasagne squares and roll them up.
3. Saute chopped onion, garlic, and finely chopped silverbeet stems (if using) for 1-2 minutes….put a thin layer of passata sauce along bottom of a rectangular casserole dish…add remainder of passata to the onion mix…shake a bit of water in the jar to remove all sauce and add to frypan…simmer for 5-10 minutes.
4. Lay filled pasta rolls, seam side down, into the casserole dish and cover with tomato sauce…top with a sprinkling of vegan 'parmesan' and bake for 45 min at 180 degrees celcius.
5. To make vegan parmesan blend all ingredients until a fine powder is achieved. Can store in a jar in the fridge or pantry for lifespan of nuts.

So that is going to wrap this up with this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!