Vegan Spinach and 'Ricotta' Cannelloni
Vegan Spinach and 'Ricotta' Cannelloni

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

Add the spinach and ricotta mixture into a piping bag and pipe the filling into the uncooked Cannelloni tubes (see step-by-step photos above in the blog post). Vegan spinach and ricotta tofu cannelloni with bechamel sauce recipe Another winner for you guys! Check out the recipe and be amazed by this Italian crowd. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Vegan Spinach and 'Ricotta' Cannelloni is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must 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 that.

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

Use to top cannelloni instead of creamy sauce. To make it meaty, fill the cannelloni with a meat ragu or try adding some chopped fried bacon to the spinach mix. Spinach Vegan Cannelloni: Cannelloni pasta is stuffed with cheesy and savory dairy-free ricotta, covered in homemade marinara sauce and baked with I actually had big plans to share my Vegan Cannelloni recipe with you a couple of weeks ago but then when I went to write my post and ALL the. Vegan Ricotta: Making your own homemade vegan cashew ricotta or tofu ricotta is super easy, and only takes a few minutes.

Steps 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.

Spinach Vegan Cannelloni: Cannelloni pasta is stuffed with cheesy and savory dairy-free ricotta, covered in homemade marinara sauce and baked with I actually had big plans to share my Vegan Cannelloni recipe with you a couple of weeks ago but then when I went to write my post and ALL the. Vegan Ricotta: Making your own homemade vegan cashew ricotta or tofu ricotta is super easy, and only takes a few minutes. Spinach: Use fresh or frozen spinach. Both work well, so use whatever you prefer or is. Fill a piping bag or freezer bag with the spinach and ricotta mix, snip off the Add a layer of tomato and basil sauce to the bottom of the roasting dish, followed by half the filled cannelloni tubes.

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