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

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We hope you got benefit from reading it, now let’s go back to vegan spinach and 'ricotta' cannelloni recipe. To make vegan spinach and 'ricotta' cannelloni you only need 27 ingredients and 5 steps. Here is how you do that.

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

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