Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Vegan Spinach and 'Ricotta' Cannelloni is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something which I’ve loved my whole life.
Process the spinach mixture and vegan ricotta in a food processor (just pulse a couple of times). If you don't have a food processor or blender, simply add the vegan ricotta to the pan and stir with a wooden spoon. Turn off the heat and set aside.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:
- Make ready Cannelloni Pasta (or store bought)
- Take 2 cups high grade flour
- Take 1/2 cup reduced aquafaba (chickpea liquid)
- Take 1 Tbsp virgin olive oil
- Get Spinach and 'Ricotta' Filling
- Make ready 1 1/2-2 cups hard tofu crumbled
- Prepare 1 onion, finely chopped
- Take 3 cloves garlic, crushed
- Get 1/4 cup lemon juice
- Prepare 2 Tbsp olive oil
- Make ready 1/2 cup soaked cashews
- Prepare 3 Tbsp nutritional yeast
- Make ready 1/2 cup coconut yogurt
- Take 1 tsp salt
- Get 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
- Take 1 tsp nutmeg
- Prepare Tomato Sauce
- Get 1 x 700ml jar of Passata
- Make ready 1 onion, finely sliced
- Get 2 cloves garlic, finely chopped
- Make ready Silverbeet stems, finely chopped (if using silver beet)
- Get 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
- Get 1 tsp salt
- Get 1 tsp dried oregano
Mix, taste, adjust salt and pepper to taste. In a bowl, mix herbs, nutritional yeast, garlic powder, frozen spinach, lemon juice, salt and pepper. Spread a few tablespoons of passata onto the base of a baking dish until covered. Use a teaspoon to stuff the tubes of cannelloni until full and lay at the base of the dish.
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 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.
In a large saucepan, add the spinach, a drizzle of olive oil, half the nutmeg (¼ teaspoon), a pinch of salt and pepper. Cover the pan and leave the spinach to sweat and wilt down, stirring occasionally. Pop in a bowl and set aside. In a large pan fry the onion until soft and golden. Add two scoops of the marinara sauce to a casserole dish.
So that’s going to wrap this up with this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
