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. Stuffed with homemade vegan ricotta, healthy spinach, and other simple ingredients that make this dish a perfect dinner.

Get the kids to stir the ricotta, egg and Parmesan into the spinach. 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. You can have Vegan Spinach and 'Ricotta' Cannelloni using 27 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vegan Spinach and 'Ricotta' Cannelloni

You need of Cannelloni Pasta (or store bought).
You need 2 cups of high grade flour.
It's 1/2 cup of reduced aquafaba (chickpea liquid).
It's 1 Tbsp of virgin olive oil.
It's of Spinach and 'Ricotta' Filling.
Prepare 1 1/2-2 cups of hard tofu crumbled.
You need 1 of onion, finely chopped.
You need 3 cloves of garlic, crushed.
Prepare 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.
You need 1/2 cup of coconut yogurt.
It's 1 tsp of salt.
Prepare 1 bag of spinach leaves or 5 leaves of silverbeet(stems removed).
It's 1 tsp of nutmeg.
You need of Tomato Sauce.
It's 1 of x 700ml jar of Passata.
You need 1 of onion, finely sliced.
Prepare 2 cloves of garlic, finely chopped.
Prepare of Silverbeet stems, finely chopped (if using silver beet).
Prepare of Vegan Parmesan Topping.
It's 1 cup of mixed nuts/seeds (eg. cashews, almonds, sunflower seeds).
Prepare 3-4 Tbsp of nutritional yeast.
Prepare 1 tsp of smoked paprika.
It's 1 tsp of salt.
It's 1 tsp of dried oregano.

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. 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). Vegan Spinach and Ricotta Cannelloni Ross This is a great take on the traditional spinach and ricotta cannelloni.

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..

I make it often throughout most of the year, except perhaps at the very height of summer. Spinach and ricotta is a combination made in heaven and I like it in everything from pasta bake to lasagna. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.