Get Our 28 Days Challenge Diet Plan EBook Up To 300 Vegan Re

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get our 28 days challenge diet plan ebook up to 300 vegan re display image 15cf3919

Get our 28 days challenge diet plan eBook up to 300 vegan recipes and 12 eBooks free
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Vegan Spinach Ricotta Cannelloni
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Recipe:
(makes 12 cannelloni)
Ingredients:
12 Cannelloni
Cashew Ricotta
250g cashews (about 2 cups)
2 peeled garlic cloves
1/2 lemon, the juice
4 tbsp nutritional yeast
3/4 tbsp salt
150ml plant milk or water (about 2/3 cup)
Spinach Ricotta Filling:
300g frozen spinach (10.5oz)
1 onion, peeled and finely chopped
salt and pepper to taste
Cashew ricotta
Tomate sauce:
1 can diced tomatoes 400ml (13.5fl.oz)
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and minced
oil for cooking
1 tbsp maple syrup
salt and pepper to taste
lemon juice
Béchamel sauce:
15g plant butter/margarine
20g flour
250ml plant milk
salt & pepper to taste
nutmeg
lemon juice
Instructions:
Cashew Ricotta:
Add all cashew ricotta ingredients to a food processor or blender and blend/process until you get a smooth, creamy consistency. Taste test & add more plant milk/water & seasonings if need be.
Spinach Ricotta Filling:
Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized.
Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). Set aside.
Tomato sauce:
Heat oil in a pot & sauté the garlic & onion for 2-3min. Add the diced tomatoes & mix in the maple syrup, spices and lemon juice (to taste). Bring the sauce to a boil, then reduce heat to low & let simmer for 10 more min.
Béchamel sauce:
Add the vegan butter to a pot & start letting it melt. Slowly mix in the flour & cook over low heat for 2-3min. Continuously mix using a whisk.
Little by little, add the plant milk while mixing (to avoid lumps).
Bring to a boil & add spices & lemon juice to taste. Reduce heat & let it simmer over low heat for about 10min until the sauce thickens.
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