Vegan Spinach and 'Ricotta' Cannelloni. To make Vegan Spinach & Ricotta Cannelloni: heat the oil in a skillet over medium-high heat. Reduce the heat to low, add in the spinach and cover. Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner.

Cut a little hole in the corner, and then squeeze the filling into the cannelloni tubes. Line the tubes up in a baking dish. Beat the egg in a medium bowl, add the parmesan or vegetarian alternative, then stir in the ricotta and spinach and season. You can cook Vegan Spinach and 'Ricotta' Cannelloni using 27 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Spinach and 'Ricotta' Cannelloni

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

Transfer the mixture to the piping bag and use to fill the cannelloni tubes. Lay the filled tubes in the baking dish. Pour the tomato sauce over the cannelloni. In a large saucepan, add the spinach, a drizzle of olive oil, half the nutmeg (¼ teaspoon), a pinch of salt and pepper.

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..

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. Once you make the homemade Marinara Sauce and the Ricotta cheese, the best part is stuffing the Cannelloni with the homemade Ricotta.