Introduction: Welcome to a culinary journey where tradition meets innovation with our Vegan Cannelloni recipe. This classic Italian dish gets a plant-based makeover, offering a symphony of flavors and textures that will delight even the most discerning palate. Our cannelloni are not just a meal; they’re a celebration of creativity, compassion, and culinary excellence. Get ready to indulge in layers of creamy filling, tangy tomato sauce, and tender pasta tubes, all crafted with love and care.

Ingredients:

  • 12 cannelloni pasta tubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups chopped spinach
  • 1 cup chopped mushrooms
  • 1 cup cooked lentils
  • 1 cup vegan ricotta cheese
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Vegan parmesan cheese for garnish (optional)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
  2. Cook the cannelloni pasta according to package instructions until al dente. Drain and set aside to cool.
  3. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
  4. Add chopped spinach and mushrooms to the skillet, cooking until the spinach is wilted and the mushrooms are tender, about 5-7 minutes.
  5. Stir in the cooked lentils, vegan ricotta cheese, nutritional yeast, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool slightly.
  6. Using a small spoon or piping bag, carefully fill each cannelloni tube with the prepared filling mixture, ensuring they are evenly filled.
  7. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange the filled cannelloni tubes in a single layer on top of the sauce.
  8. Pour the remaining marinara sauce over the cannelloni, ensuring they are fully covered.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the pasta is tender.
  10. Once the cannelloni are cooked through, remove them from the oven and let them cool for a few minutes before serving.
  11. Garnish with vegan parmesan cheese and fresh basil leaves, if desired, before serving.

Introduction: Welcome to a culinary journey where tradition meets innovation with our Vegan Cannelloni recipe. This classic Italian dish gets a plant-based makeover, offering a symphony of flavors and textures that will delight even the most discerning palate. Our cannelloni are not just a meal; they’re a celebration of creativity, compassion, and culinary excellence. Get ready to indulge in layers of creamy filling, tangy tomato sauce, and tender pasta tubes, all crafted with love and care.

Ingredients:

  • 12 cannelloni pasta tubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups chopped spinach
  • 1 cup chopped mushrooms
  • 1 cup cooked lentils
  • 1 cup vegan ricotta cheese
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Vegan parmesan cheese for garnish (optional)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
  2. Cook the cannelloni pasta according to package instructions until al dente. Drain and set aside to cool.
  3. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
  4. Add chopped spinach and mushrooms to the skillet, cooking until the spinach is wilted and the mushrooms are tender, about 5-7 minutes.
  5. Stir in the cooked lentils, vegan ricotta cheese, nutritional yeast, dried oregano, dried basil, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool slightly.
  6. Using a small spoon or piping bag, carefully fill each cannelloni tube with the prepared filling mixture, ensuring they are evenly filled.
  7. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange the filled cannelloni tubes in a single layer on top of the sauce.
  8. Pour the remaining marinara sauce over the cannelloni, ensuring they are fully covered.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the pasta is tender.
  10. Once the cannelloni are cooked through, remove them from the oven and let them cool for a few minutes before serving.
  11. Garnish with vegan parmesan cheese and fresh basil leaves, if desired, before serving.

Nutritional Information:

  • Serving Size: 2 cannelloni tubes
  • Calories: 350
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 550mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 10g
  • Sugars: 8g
  • Protein: 15g

Smart WW Points: 9 per serving

Conclusion: Indulge in the gourmet experience of our Vegan Cannelloni, a masterpiece of Italian cuisine reinvented for the plant-based lifestyle. With each bite, savor the rich flavors of the creamy filling, the tangy marinara sauce, and the tender pasta tubes, all coming together in perfect harmony. Whether you’re cooking for a special occasion or simply craving a comforting meal, these cannelloni are sure to impress. So gather your ingredients, roll up your sleeves, and get ready to delight your senses with this exquisite dish that proves vegan cuisine can be both elegant and delicious.