Vegan Spinach and Two Cheese Cannelloni 0
Vegan cannelloni? It almost seems paradoxical. Cannelloni is a classic Italian dish that's absolutely laden with cheese. Luckily, with Vegusto, not only can you recreate this classic dish - you can also do it with a variety of vegan cheeses. Packed with flavour - this is real rustic cooking, reinvented with a vegan twist.
- 2 tbsp vegan margarine
- 2 cloves garlic, peeled and crushed
- 1 large bag spinach
- ¼ tsp nutmeg
- 2 tbsp Italian herb seasoning, or dried oregano
- 2 tbsp soya or other non-dairy milk (unsweetened variety)
- 2 tins chopped tomatoes
- Pinch of sugar
- Sprig of fresh basil, chopped, or 1 tsp dried basil
- 1 packet Vegusto No-Moo Melty (400g) (available here)
- 12 cannelloni tubes
- Salt and cracked black pepper
- 1 packet Vegusto No-Moo Sauce (available here)
- OPTIONAL: Nutritional Yeast or No-Moo Piquant (available here)
You'll also need... 1 square oven dish (of around 10”x8”) and a piping bag with wide nozzle, (or you can use a plastic sandwich bag with the corner snipped off)
- Preheat your oven to 180C/Gas Mark 4.
- Melt the margarine in a medium-sized saucepan, then add the garlic and cook for a couple of minutes.
- Gradually add in the spinach, a handful at a time, stirring, so it begins to wilt down in its own moisture. Continue until the whole bag has been added and stir in the nutmeg, Italian seasoning and then season with salt and pepper. Turn off the heat and set aside.
- Add the tomatoes to a small saucepan, with the sugar and basil. Season with salt and pepper.
- Bring them to the boil, then turn down to simmer for 15 minutes with the lid off, so they reduce and thicken.
- Turn the cooled spinach onto a board and roughly chop it, before returning to the pan.
- Crumble the No-Moo Melty into the spinach. Turn onto a medium heat, stirring with a wooden spoon. Mix until the spinach is smooth and creamy, adding the soya milk to thin the mixture slightly. Turn off the heat when all the cheese has melted.
- Grease the oven dish and then pour in the tomatoes.
- Spoon the spinach mixture into your piping bag, holding the nozzle flat so mixture doesn’t leak out. Fold the top of the bag down so you can squeeze the mixture down gradually. Pipe spinach mixture into each cannelloni tube, ensuring it fills the entire length of each one. Arrange the tubes in the tomato sauce.
- When all the tubes are filed and in place, pour the No-Moo Sauce evenly all over the top. You can smooth it off with a pallet knife and top with a few extra herbs and black pepper.
- Bake for 25-30 minutes, until a knife inserted into the pasta goes in easily and the top is nice and golden.
- Top with some grated Vegusto Piquant, or Nutritional Yeast Flakes.
- Serve with garlic bread or salad. Enjoy!
Vegan Lasagne with Vegan Cheese 37
2 tbsp olive oil
2 cloves garlic, crushed
1 leek, thinly sliced
1 red onion, finely chopped
1 packet Vegusto Mince (available to buy here)
1 carrot, peeled and grated
1 ½ tins chopped tomatoes
4 sundried tomatoes, chopped
1 tsp mixed herbs
Salt and pepper to taste
3 or 4 lasagne sheets, mixture of white and green (or either)
½ packet Vegusto No-Moo Sauce (available to buy here)
- Heat the oil in a large saucepan and add the garlic, leek and onions. Fry on a medium heat for 5-8 minutes, until everything is soft.
- Crumble in the Vegusto mince and carrot and mix well. Fry for a further 5 minutes.
- Now add the chopped and sundried tomatoes, herbs and seasoning. Cook all together for a few minutes and taste.
- Grease a rectangular oven dish or loaf tin.
- Layer the veggie mince and veg mixture with the lasagne sheets, starting with mince on the bottom (around 3 tbsps). The top layer should be finished with a lasagne sheet.
- Pour ½ packet of No Moo Sauce onto the top sheet and smooth it off using a pallet knife. Press the lasagne down so the liquid seeps up around all the pasta sheets – they need moisture to cook.
- Bake in a pre-heated oven (200C/Gas Mark 6) for 30-35 minutes. Test the lasagne is cooked using a skewer to check the pasta is soft. Serve immediately.
Vegan Butternut Squash and Cheese Ravioli 0
A lovely autumnal twist to ravioli. Traditionally packed with meat and cheese, you won't miss them one bit when you taste this delicious vegan version.
- 500g/1lb 2oz butternut squash, peeled, de-seeded and cubed
- 3 tsp olive oil
- Sea salt
- Black pepper
- 1 tbsp rosemary, chopped
- 3 cloves garlic
½ packet No Moo Melty, grated (available to buy here)
For the pasta
- 300g/10½oz ‘00’ grade flour (or plain flour), plus extra for dusting
- 2 tsp ground flaxseeds, mixed with ½ cup water
- ½ tsp salt
- Preheat the oven to 200C/400F/Gas 6.
- For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season to taste. Place the pieces of butternut squash, garlic and rosemary into a roasting tray and roast in the oven for 30 minutes, or until tender.
- Remove from the oven, place in a food processor, then blend until smooth. Set aside to cool completely, before stirring in half the No Moo Melty or No Moo Soft.
- Meanwhile, for the pasta, blend the flour and flaxseed mixture in a food processor until the ingredients come together to form a dough. Add a little more water if needed.
- Turn the dough out onto a lightly floured surface and knead well for 10 minutes.
- Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes.
- When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness, dusting with flour if it starts to stick. You need to roll it into a rectangle, from which 9-10 shapes can be cut (using a ravioli cutter if you have one). Gently mark shapes in the pasta where each ravioli will be cut.
- Repeat the rolling-out process with the second portion of pasta dough. Set aside.
- Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked ravioli.
- Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips.
- Cut out your ravioli and place them on a floured surface ready to cook. Now make the second batch. You should end up with around 18 ravioli.
- To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it. Boil for a few minutes, until the pasta is cooked to your liking.
- Drain the ravioli, then place in an oven dish. Sprinkle the remaining No Moo Cheese onto the ravioli, drizzle with some oil and bake in the oven for 10 minutes so the top melts and crisps.
- Serve immediately.