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

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, vegan spinach and 'ricotta' cannelloni. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vegan Spinach & Ricotta Cannelloni -fresh spinach and basil mixed with easy to whip up dairy-free ricotta, stuffed into cannelloni pasta, and coated in. Before we get to talking about Vegan Spinach & Ricotta Cannelloni, I have to celebrate a little. 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.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Vegan Spinach and 'Ricotta' Cannelloni is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Prepare Cannelloni Pasta (or store bought)
  2. Prepare 2 cups high grade flour
  3. Get 1/2 cup reduced aquafaba (chickpea liquid)
  4. Make ready 1 Tbsp virgin olive oil
  5. Make ready Spinach and 'Ricotta' Filling
  6. Get 1 1/2-2 cups hard tofu crumbled
  7. Prepare 1 onion, finely chopped
  8. Make ready 3 cloves garlic, crushed
  9. Get 1/4 cup lemon juice
  10. Prepare 2 Tbsp olive oil
  11. Get 1/2 cup soaked cashews
  12. Get 3 Tbsp nutritional yeast
  13. Prepare 1/2 cup coconut yogurt
  14. Get 1 tsp salt
  15. Prepare 1 bag spinach leaves or 5 leaves of silverbeet(stems removed)
  16. Get 1 tsp nutmeg
  17. Take Tomato Sauce
  18. Get 1 x 700ml jar of Passata
  19. Take 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. Get 3-4 Tbsp nutritional yeast
  25. Get 1 tsp smoked paprika
  26. Prepare 1 tsp salt
  27. Prepare 1 tsp dried oregano

Always freeze on the day you make it. Defrost uncooked cannelloni in the fridge overnight, then cook as per recipe. Spinach & vegan ricotta cannelloni at waitrose.com. Visit the Waitrose & Partners website for more vegan recipes and ideas.

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.

Spinach and Ricotta Cannelloni/Manicotti (Cannelloni ricotta e spinaci). 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. 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. 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.

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