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

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan spinach and 'ricotta' cannelloni. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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). 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. I make it often throughout most of the year, except perhaps at the very height of summer.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something that I’ve loved my entire life.

To begin with this particular 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 cook that.

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

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. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Spinach and Ricotta Cannelloni/Manicotti (Cannelloni ricotta e spinaci).

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.

Either sheets of fresh pasta or dried cannelloni tube pasta (cooked according to the package directions―be sure not to overcook) can be used; both give great results. 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. Professional Chefs' Diploma in Vegetarian and Vegan Cookery. © Mob Kitchen in partnership with the Vegetarian Society. Squeeze it so you get rid of any excess water, and then chop it up. Vegan Ricotta: Making your own homemade vegan cashew ricotta or tofu ricotta is super easy, and only takes a few minutes.

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