vegan cannelloni

This vegan cannelloni is plant-based comfort food at its finest! Stuffed with green lentil ragout and topped with a super cheesy vegan béchamel sauce - it&#x27;s your new favourite pasta!

Vegan Cannelloni - Super Cheesy!

½ red onion ((diced))

garlic ((minced))

tsp smoked paprika

tin green lentils ((drained))

tbsp dark soy sauce

brown rice miso paste

tbsp balsamic vinegar

plum tomatoes

bouillon powder

250 ml boiling water

butter

60 g plain flour

600 ml soy milk

yeast

tsp marmite

g vegan cream cheese

tbsp tapioca starch

soy milk

garlic powder

onion powder

150 g cannelloni pasta

parsley ((finely chopped))

Place a large saucepan or cast-iron dutch oven over a medium heat and add a drizzle of olive oil. Once the oil is hot, add the onion and garlic and fry for two minutes. Add the smoked paprika, lentils, soy sauce, miso and balsamic vinegar and cook for another 2 minutes, stirring constantly.

Add the tinned tomatoes, bouillon powder and boiling water. Stir to combine. Once the mixture reaches a boil, reduce the heat to a simmer. Allow to cook for 20 minutes, stirring often, or until nice and thick. While the sauce thickens, make the béchamel.

To Make the Lentil Ragout

Preheat the oven to 180c

Place the vegan butter in a medium saucepan over medium/low heat. Allow the vegan butter to melt fully until it starts to bubble. Add the flour and stir to combine. Keep stirring to allow the flour to cook for around 30 seconds before adding a small drizzle of the milk and whisking vigarously until smooth. Add the rest of the milk in additions, whisking between each one to ensure the béchamel stays smooth.

Once all the milk is added, add the remaining béchamel ingredients and whisk to combine. Whisking frequently, bring the béchamel to a gentle simmer so that bubbles are rising to the surface - keep whisking until the sauce is thick (around 10 minutes).

To Make the Béchamel

Using a ladle, remove around 1/4 of the béchamel sauce from the pan and place in a small bowl. Separately, in another small bowl, whisk together the tapioca starch, soy milk, garlic powder and onion powder until smooth. Pour into the decanted 1/4 of the béchamel sauce and whisk well to combine. Set aside.

To Make the Cheesy Topping

In a baking tray, place a thin layer of the lentil ragout. Using a teaspoon, fill the cannelloni tubes with the remaining ragout, one by one, and place in the tray. Once all the tubes are filled, pour any remaining ragout over the tubes (if you have any left).

Pour the béchamel over the cannelloni, followed by the cheesy topping. The cheesy topping may have thickened a lot, so you may need to spoon it out, rather than pour.

Place in the oven for 25-30 minutes or until the cannelloni is soft but still holds its shape. If you&#x27;d like the top more brown and crispy, place under the grill/broiler for a few minutes before sprinkling with parsley and serving.

To Assemble

This Vegan Cannelloni is filled with a blend of spinach, vegan ricotta, and basil for a family-friendly meal that&#039;s bursting with Italian flavors! Not only is this dish healthy and oil-free, but it&#039;s perfect for dinner parties and meal prep.

Vegan Cannelloni with Spinach and Ricotta

vegan ricotta

Vidalia onions, diced

garlic,

Italian seasoning

salt

spinach

basil

breadcrumbs

marinara sauce

pre-cooked cannelloni

Vegan parmesan

If using the linked recipe for vegan almond ricotta, make that first.

Prep the veggies: peel and roughly dice the onion and chop the garlic. Wash the spinach and basil.

Heat a skillet over medium-high heat. Add the onions and saute for 3 to 5 minutes, or until they are translucent and aromatic.

Add the garlic, salt, and Italian seasonings. Sautee for 1 to 2 minutes more.

Add the spinach and cook until the spinach reduces. (2 to 3 minutes)

Add the ricotta, spinach and onion mixture, and basil to a blender. Blend until combined.

Pour the spinach and ricotta mixture into a bowl. Add the breadcrumbs and mix to combine.

Make the filling

Preheat the oven to 350F or 175C.

Pour one cup of the marinara sauce into the large baking dish, spreading it evenly over the bottom of the dish.

Use an icing bag or a zip lock bag with a small hole cut out of the corner to fill the cannelloni (put the filling in the bag and squeeze it into each pasta tube). Alternatively, you could use a small spoon to fill the pasta.

Place each cannelloni into the dish as it&#39;s filled. There should be enough filling for 18 to 22 cannelloni.

When all of the cannelloni are filled and in the baking dish, spread the rest of the marinara over the top, covering each pasta completely. Sprinkle with vegan parmesan (optional).

Bake for 40 minutes, uncovered. Serve and enjoy right away!

Fill and Bake

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Vegan Cannelloni - Super Cheesy!

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Top 2 vegan cannelloni recipes from across the web

The most viewed vegan cannelloni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cannelloni - Super Cheesy!

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The most viewed vegan cannelloni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine