Recipe of Homemade Vegan Spinach and 'Ricotta' Cannelloni

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Vegan Spinach and 'Ricotta' Cannelloni. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner.

Then stir in the chopped tomatoes, syrup, salt and pepper. Thaw the spinach and remove excess liquid. Sauté the onions in oil until they're caramelized.

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, vegan spinach and 'ricotta' cannelloni. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They're nice and they look wonderful. Vegan Spinach and 'Ricotta' Cannelloni is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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. {Make ready 1 1/2-2 cups of hard tofu crumbled.
7. {Get 1 of onion, finely chopped.
8. {Take 3 cloves of garlic, crushed.
9. {Take 1/4 cup of lemon juice.
10. {Make ready 2 Tbsp of olive oil.
11. {Make ready 1/2 cup of soaked cashews.
12. {Prepare 3 Tbsp of nutritional yeast.
13. {Get 1/2 cup of coconut yogurt.
14. {Prepare 1 tsp of salt.
15. {Get 1 bag of spinach leaves or 5 leaves of silverbeet(stems removed).
16. {Get 1 tsp of nutmeg.
17. {Make ready of Tomato Sauce.
18. {Get 1 of x 700ml jar of Passata.
19. {Take 1 of onion, finely sliced.
20. {Prepare 2 cloves of garlic, finely chopped.
21. {Get of Silverbeet stems, finely chopped (if using silver beet).
22. {Get of Vegan Parmesan Topping.
23. {Make ready 1 cup of mixed nuts/seeds (eg. cashews, almonds, sunflower seeds).
24. {Prepare 3-4 Tbsp of nutritional yeast.
25. {Make ready 1 tsp of smoked paprika.
26. {Get 1 tsp of salt.
27. {Take 1 tsp of dried oregano.

Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). In a large saucepan, add the spinach, a drizzle of olive oil, half the nutmeg (¼ teaspoon), a pinch of salt and pepper. Cover the pan and leave the spinach to sweat and wilt down, stirring occasionally. 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).

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..

Beat the egg in a medium bowl, add the parmesan or vegetarian alternative, then stir in the ricotta and spinach and season. Transfer the mixture to the piping bag and use to fill the cannelloni tubes. Lay the filled tubes in the baking dish. Pour the tomato sauce over the cannelloni. Place the spinach on a board so you can chop it up.

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