Vegan Spinach and 'Ricotta' Cannelloni. 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. To make Vegan Spinach & Ricotta Cannelloni: heat the oil in a skillet over medium-high heat.

Spoon the filling into any bag with a corner. Cut a little hole in the corner, and then squeeze the filling into the cannelloni tubes. Line the tubes up in a baking dish. 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

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

Put the saut é and saucepan on the heat, once hot, drizzle in a little olive oil into each. Once caramelised, crush two cloves of garlic and add to the saucepan, cook for a few minutes then add in the chopped tomatoes, passata, dried herbs, a good pinch of salt and black. Vegan Spinach and Ricotta Cannelloni Ross This is a great take on the traditional spinach and ricotta cannelloni. Vegan Cannelloni with Spinach and Ricotta.

Vegan Spinach and 'Ricotta' Cannelloni instructions

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..
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..
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..
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..
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..

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. Pop in a bowl and set aside. In a large pan fry the onion until soft and golden. This Vegan Cannelloni is a fun recipe to make.