Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, vegan spinach and 'ricotta' cannelloni. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vegan Spinach and 'Ricotta' Cannelloni is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vegan Spinach and 'Ricotta' Cannelloni is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

So that’s going to wrap this up with this exceptional food vegan spinach and 'ricotta' cannelloni recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!