Vegan Cannelloni; deliciously comforting, yet wonderfully light!

vegan ricotta

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture and is often less expensive.

vegan mozzarella

🥗Healthier: nutritional yeast

💰Cheaper: regular mozzarella

Nutritional yeast adds a cheesy flavor without the fat.

Preheat the oven to 375°F (190°C).

Blend two tins of chopped tomatoes until smooth, or use passata.

Add blended tomatoes to a pan and season with black pepper, salt, MSG, sugar, and tomato puree.

Stir the sauce and let it warm gently on the stove.

Chop red onion using a mandolin and add to the sauce along with pressed garlic.

Blend silken tofu until smooth and add to a bowl.

Drain cannellini beans and add to the bowl with the tofu.

Blend the mixture until smooth to avoid blocking the piping bag.

Grate the Cathedral City plant-based cheddar and add to the mixture.

Chop flat leaf parsley, pine nuts, and walnuts, then add to the mixture along with salt, black pepper, smoked paprika, dried marjoram, garlic granules, onion powder, and nutritional yeast.

Mix everything together until well combined.

Fill the cannelloni tubes with the mixture using a piping bag.

Spread a layer of the tomato sauce on the bottom of a baking dish and arrange the filled cannelloni on top.

Cover the cannelloni with the remaining tomato sauce and sprinkle with more vegan cheese.

Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary