Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, vegan spinach and 'ricotta' cannelloni. One of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
- Get Cannelloni Pasta (or store bought)
- Get high grade flour
- Make ready reduced aquafaba (chickpea liquid)
- Get virgin olive oil
- Make ready Spinach and 'Ricotta' Filling
- Prepare hard tofu crumbled
- Make ready onion, finely chopped
- Make ready garlic, crushed
- Make ready lemon juice
- Prepare olive oil
- Get soaked cashews
- Get nutritional yeast
- Take coconut yogurt
- Prepare salt
- Prepare spinach leaves or 5 leaves of silverbeet(stems removed)
- Prepare nutmeg
- Take Tomato Sauce
- Prepare x 700ml jar of Passata
- Make ready onion, finely sliced
- Get garlic, finely chopped
- Get Silverbeet stems, finely chopped (if using silver beet)
- Get Vegan Parmesan Topping
- Make ready mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
- Get nutritional yeast
- Take smoked paprika
- Get salt
- Make ready dried oregano
Instructions 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 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.
- 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 is going to wrap this up for this special food vegan spinach and 'ricotta' cannelloni recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
