Vegan Cannelloni Recipe Recipe
By Earth of Maria
🔪Prep Time: 20 mins
👩🍳Cook Time: 45 mins
▢ 12 cannelloni tubes
▢ 1/3 cup vegan cheese, grated, optional
▢ 1 tbsp olive oil
▢ 1/2 large onion
▢ 4 oz mushrooms
▢ 1/2 cup plant based milk
▢ 1/2 tsp salt
▢ 1/2 tsp cumin
▢ 1 tbsp flour
▢ 2 cups spinach
▢ 1 tbsp olive oil
▢ 1/2 large onion, diced
▢ 1/2 tsp paprika
▢ 1/2 tsp garlic powder
▢ 1/2 tsp salt
▢ 3 tbsp tomato paste
▢ 4 oz tomatoes, diced
▢ 1/2 can canned tomatoes
▢ 1 cup spinach , chopped
▢ 1/4 cup vegan butter
▢ 1/2 cup flour
▢ 2 cups plant based milk
1Heat the olive oil in a large skillet over a medium-high heat. Add an onion and mushrooms, and cook for 5 minutes, until softened.
2Now add the plant based milk, salt, cumin and flour. Stir continuously until the sauce thickens, and at the end add a handful of spinach. When the spinach wilts, remove from the heat and set aside.
3Heat the olive oil over a medium-high heat and add the onion, paprika, garlic powder, salt and tomato paste. Cook for 5-7 minutes, until softened and fragrant.
4Then, add the fresh tomatoes and cook for a few minutes more, and when they soften add the canned tomatoes and spinach. Stir for around 4-5 minutes, until the sauce reduces and the spinach wilts.
5Melt the dairy-free butter over a medium heat. Then, add the flour and whisk vigorously for around 30 seconds.
6Gradually add plant based milk around 1/3 cup at a time, whisking until thickened before adding more. Remove from the heat once you've added all the milk and the Bechamel had thickened fully.
7Preheat the oven to 350 degrees F/180 degrees C.
8Add around 1/2 of the Bechamel sauce to the bottom of a baking baking dish. Then, add the mushroom sauce to the cannelloni. You can do this by adding the sauce to a ziplock bag and cutting off the corner, or using a small spoon.Then, add the rest of the Bechamel on top, followed by the tomato sauce.
9Bake in the preheated oven for 25 minutes uncovered, then remove, add optional grated vegan cheese on top, cover with foil and bake for 20 minutes more. Serve immediately, or store for later.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.