Vegan Spinach and 'Ricotta' Cannelloni. Scoop the ricotta mixture into a large sealable bag and cut off the corner. Fill the cannelloni noodles by squeezing some of the ricotta into one end of a noodle, flipping the noodle over and filling from the other side. Heat oil in a large skillet over medium high heat.
Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl. Get the kids to stir the ricotta, egg and Parmesan into the spinach. You can cook Vegan Spinach and 'Ricotta' Cannelloni using 27 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Vegan Spinach and 'Ricotta' Cannelloni
- You need of Cannelloni Pasta (or store bought).
- Prepare 2 cups of high grade flour.
- It’s 1/2 cup of reduced aquafaba (chickpea liquid).
- You need 1 Tbsp of virgin olive oil.
- You need of Spinach and 'Ricotta' Filling.
- Prepare 1 1/2-2 cups of hard tofu crumbled.
- You need 1 of onion, finely chopped.
- Prepare 3 cloves of garlic, crushed.
- Prepare 1/4 cup of lemon juice.
- It’s 2 Tbsp of olive oil.
- It’s 1/2 cup of soaked cashews.
- You need 3 Tbsp of nutritional yeast.
- It’s 1/2 cup of coconut yogurt.
- Prepare 1 tsp of salt.
- It’s 1 bag of spinach leaves or 5 leaves of silverbeet(stems removed).
- Prepare 1 tsp of nutmeg.
- You need of Tomato Sauce.
- It’s 1 of x 700ml jar of Passata.
- Prepare 1 of onion, finely sliced.
- You need 2 cloves of garlic, finely chopped.
- It’s 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).
- You need 3-4 Tbsp of nutritional yeast.
- You need 1 tsp of smoked paprika.
- You need 1 tsp of salt.
- You need 1 tsp of dried oregano.
Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. When cool enough to handle squeeze out the excess water. Season well with salt, pepper and the nutmeg. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes.
Vegan Spinach and 'Ricotta' Cannelloni step by step
- 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..
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. 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.