Vegan Cannelloni Recipe Recipe

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.