Recipe: Yummy Vegan Spinach and 'Ricotta' Cannelloni

Vegan Spinach and 'Ricotta' Cannelloni. "This is considered and consiiderate beauty at its finest" GLAMOUR UK. 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.

Besides calzones, roll-ups, and of course, lasagna, this stuff is FABULOUS stuffed into large pasta like cannelloni or shells, or thinned with a little water and tossed with pasta, or spread onto toasted baguette. 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! You can cook Vegan Spinach and 'Ricotta' Cannelloni using 27 ingredients and 5 steps. Here is how you cook it.

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. Prepare 1/2 cup of reduced aquafaba (chickpea liquid).
4. Prepare 1 Tbsp of virgin olive oil.
5. It's of Spinach and 'Ricotta' Filling.
6. It's 1 1/2-2 cups of hard tofu crumbled.
7. You need 1 of onion, finely chopped.
8. You need 3 cloves of garlic, crushed.
9. Prepare 1/4 cup of lemon juice.
10. It's 2 Tbsp of olive oil.
11. You need 1/2 cup of soaked cashews.
12. Prepare 3 Tbsp of nutritional yeast.
13. It's 1/2 cup of coconut yogurt.
14. It's 1 tsp of salt.
15. You need 1 bag of spinach leaves or 5 leaves of silverbeet(stems removed).
16. Prepare 1 tsp of nutmeg.
17. You need 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. You need of Vegan Parmesan Topping.
23. It's 1 cup of mixed nuts/seeds (eg. cashews, almonds, sunflower seeds).
24. Prepare 3-4 Tbsp of nutritional yeast.
25. It's 1 tsp of smoked paprika.
26. It's 1 tsp of salt.
27. It's 1 tsp of dried oregano.

Check out the recipe and be amazed by this Italian crowd pleaser! 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. 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.

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..

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. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly. Vegan Spinach and Ricotta Cannelloni Ross This is a great take on the traditional spinach and ricotta cannelloni.

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