Recipe: Appetizing Vegan Spinach and 'Ricotta' Cannelloni

Vegan Spinach and 'Ricotta' Cannelloni. Verified as safe and high quaity by Think Dirty Before we get to talking about Vegan Spinach & Ricotta Cannelloni, I have to celebrate a little. Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner. I am a big fan of Italian food, pizza is probably my favorite meal but pasta is also very much appreciated.

And, if for some reason you just can't get on board the spinach train, leave it out and you've got….vegan ricotta. 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 pleaser! You can have Vegan Spinach and 'Ricotta' Cannelloni using 27 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Spinach and 'Ricotta' Cannelloni

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

We both used to love this dish before going vegan, but we actually decided to create this recipe because a couple of our Instagram followers got in touch to request it. Tips for making the best spinach and ricotta cannelloni. I use frozen spinach successfully for this recipe, but you need to make sure you remove most of the water in it. If you skip this step, you'll end up with soggy cannelloni.

Vegan Spinach and 'Ricotta' Cannelloni instructions

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..

The cashew milk can be substituted with another nutty plant-based milk such as almond milk. This Vegan Cannelloni is a fun recipe to make. Once you make the homemade Marinara Sauce and the Ricotta cheese, the best part is stuffing the Cannelloni with the homemade Ricotta. I find the best way to do this is to take a big scoop of Ricotta cheese on a spoon and carefully stuff the Cannelloni until it is filled the entire way through. Wilt spinach, then tip out excess liquid.

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