Recipe of Favorite Vegan Spinach and 'Ricotta' Cannelloni

Vegan Spinach and 'Ricotta' Cannelloni. 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.

Thaw the spinach and remove excess liquid. Sauté the onions in oil until they're caramelized. Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste).

Hello everybody, it is Drew, welcome to our recipe page. Today, we're going to prepare a special dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. Vegan Spinach and 'Ricotta' Cannelloni is something that I've loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. 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:

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

In a blender, add the ricotta and the spinach and blitz until smooth (and the spinach is even mixed throughout the mix, so it's a nice green colour). 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:

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..

Ingredients to make this delicious vegan tofu ricotta cannelloni. This recipe has three parts because I thought why the hell not, it's christmas, let's go home. Place spinach in a colander and press out most of the liquid (it doesn't need to be thoroughly dry). Place Spinach in bowl with remaining Ricotta and remaining filling ingredients. Mix, taste, adjust salt and pepper to taste.

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