Hello, I’m Marie. Today, I’m gonna show you how to prepare vegan spinach and ‘ricotta’ cannelloni recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan Spinach and ‘Ricotta’ Cannelloni Recipe
Vegan Spinach and ‘Ricotta’ Cannelloni is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Vegan Spinach and ‘Ricotta’ Cannelloni is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegan spinach and ‘ricotta’ cannelloni using 27 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Spinach and ‘Ricotta’ Cannelloni:
- Get Cannelloni Pasta (or store bought)
- Get 2 cups high grade flour
- Make ready 1/2 cup reduced aquafaba (chickpea liquid)
- Take 1 Tbsp virgin olive oil
- Prepare Spinach and ‘Ricotta’ Filling
- Get 1 1/2-2 cups hard tofu cbled
- Take 1 onion, finely chopped
- Get 3 cloves garlic, crushed
- Take 1/4 cup lemon juice
- Prepare 2 Tbsp olive oil
- Prepare 1/2 cup soaked cashews
- Get 3 Tbsp nutritional yeast
- Make ready 1/2 cup coconut yogurt
- Get 1 tsp salt
- Take 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
- Get 1 tsp nutmeg
- Take Tomato Sauce
- Take 1 x 700ml jar of Passata
- Take 1 onion, finely sliced
- Take 2 cloves garlic, finely chopped
- Prepare Silverbeet stems, finely chopped (if using silver beet)
- Take Vegan Parmesan Topping
- Make ready 1 cup mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Prepare 3-4 Tbsp nutritional yeast
- Take 1 tsp smoked paprika
- Make ready 1 tsp salt
- Make ready 1 tsp dried oregano
Steps to make Vegan Spinach and ‘Ricotta’ Cannelloni:
- 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.
- Marinate cbled 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.
- 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.
- 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.
- 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’s going to wrap this up for this exceptional dish vegan spinach and ‘ricotta’ cannelloni recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
