Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vegan spinach and 'ricotta' cannelloni. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Vegan Spinach and 'Ricotta' Cannelloni is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have vegan spinach and 'ricotta' cannelloni using 27 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Spinach and 'Ricotta' Cannelloni:

1. Prepare Cannelloni Pasta (or store bought)
2. Get high grade flour
3. Make ready reduced aquafaba (chickpea liquid)
4. Prepare virgin olive oil
5. Make ready Spinach and 'Ricotta' Filling
6. Get hard tofu crumbled
7. Prepare onion, finely chopped
8. Take garlic, crushed
9. Get lemon juice
10. Prepare olive oil
11. Prepare soaked cashews
12. Take nutritional yeast
13. Get coconut yogurt
14. Make ready salt
15. Get spinach leaves or 5 leaves of silverbeet(stems removed)
16. Make ready nutmeg
17. Take Tomato Sauce
18. Prepare x 700ml jar of Passata
19. Get onion, finely sliced
20. Make ready garlic, finely chopped
21. Take Silverbeet stems, finely chopped (if using silver beet)
22. Make ready Vegan Parmesan Topping
23. Make ready mixed nuts/seeds (eg. cashews, almonds, sunflower seeds)
24. Get nutritional yeast
25. Get smoked paprika
26. Prepare salt
27. Take dried oregano

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.

So that’s going to wrap this up with this special food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!