Easiest Way to Autumn Tasty Vegan Spinach and &#39;Ricotta&#39; Cannelloni

Gertrude Norris

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Easiest Way to Autumn Tasty Vegan Spinach and 'Ricotta' Cannelloni Delicious, fresh and tasty.

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.

Put in a bowl, and add your ricotta, half your Italian-style hard cheese (grated), the zest of a lemon, some salt, pepper and olive oil.

Cannelloni was one of my favourites pre-vegan (as was almost every other pasta dish!) and it's something I was yet to try and veganize.

It may take a little patience, but it's completely worth it!

You can have Vegan Spinach and 'Ricotta' Cannelloni using 27 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Spinach and 'Ricotta' Cannelloni

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

A creamy spinach and tofu ricotta filling, encased in pasta tubes, smothered in rich tomato sauce, sprinkled with cheese and baked to perfection!

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).

Cannelloni pasta stuffed with a cheesy and savory dairy-free ricotta, covered in homemade marinara sauce and baked with parmesan until crispy.

Prepare the marinara sauce first so it simmers on the stove while you are cooking your cannelloni noodles and preparing the ricotta cheese.

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..

Imagine coming home to this Spinach and Ricotta Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple homemade tomato basil sauce and melted cheese.

Along with this slow cooked Beef Lasagna and Vegetable Lasagna, Cannelloni is one of my signature cosy-food recipes!

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.

Place the spinach on a board so you can chop it up.