Vegetable cannelloni: tricks and recipes

Cannellonni or cannelloni are one of the typical dishes on Christmas menus in many families, although they are also a good option on any special occasion of the yearespecially if it is about healthier vegetable cannelloni.

Now, if we are going to make homemade cannelloni, we have to know that it is a recipe that requires some elaboration. In fact, that is why they are usually reserved for special occasions or holidays. but if we can take our time and walk slowlywe will enjoy cooking, and if we are together we can take the opportunity to listen to music, have an infusion or drink a glass of wine with family or friends while the pasta bakes in the oven.

How to make vegan or vegetarian cannelloni

Although the typical cannelloni are filled with meat, here I will tell you how to make vegan or vegetarian cannelloni: cannelloni with vegetables and other vegetable foodswhich are much lighter and just as delicious.

First of all you have to know that cannelloni are a very versatile dish, like all pasta. And the secret to making a good cannelloni dishApart from cooking the pasta well, it is preparing a tasty filling and a rich sauce to gratin them.

the filler

There are many padding options to make some vegan or vegetarian cannelloni:

Vegetables: peppers, mushrooms, eggplant, spinach, broccoli… which can be previously boiled, baked or sautéed.vegetable proteins like legumesVegan cheeses, pates and other spreads…

It is convenient to season this filling well using aromatic herbs, spices and garlicbecause it is the filling that marks the flavor of the dish.

The sauce to gratin

To gratin them, we can make the typical béchamel with a vegetable drink or prepare other types of sauces, such as:

A ketchupSauces based on other vegetables, such as pumpkin, cauliflower, beetroot… Other types of sauces, such as tofu or cashew nut sauce…

We should prepare plenty of sauce and it should be of a liquid consistency to cover all the pasta tubes well, so that they cook well in the oven.

Pasta

The cannelloni can be found in different formats. There are brands that require the pasta to be cooked before filling it and others do not. That is why we always have to look at the packaging and follow the manufacturer’s instructions.

Also we can use plates to make lasagnacook them, fill and roll into cannelloni.

3 cannelloni recipes

Here you have three recipes of vegetable origin to lick your fingers.

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1. Vegan cannelloni with pumpkin and cashew ricotta

Preparation: 35 minutes – Soaking: 4 hours – Cooking: 70 minutes

Some very rich cannelloni that will surprise the whole family.

Ingredients (4 people):

16 tubes of cannelloni 4 tablespoons of Parmesan cheese to gratin 2 tablespoons of parsley

For the pumpkin filling:

600 g hokkaido squash 2 tablespoons olive oil 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon garlic powder salt

For the cashew ricotta filling:

140 g of cashew nuts soaked for about 4 hours in water 4-6 tablespoons of the juice of half a lemon 3 tablespoons of nutritional yeast 1 garlic salt

For the bechamel:

4 tablespoons olive oil or vegan butter 2 garlic cloves 80 g flour 800 ml vegetable drink 60 g vegan Parmesan or other cheese (or 2 tablespoons nutritional yeast) nutmeg black pepper salt

Preparation:

First prepare the pumpkin. Preheat the oven to 200 degrees. Remove the seeds from the pumpkin. Cut into small pieces. Place on a baking sheet. Season with salt, spices, drizzle with oil and bake about 30 minutes until it is tender and begins to caramelize. Let it cool. You can prepare the pumpkin the day before. Prepare the cashew ricotta. Drain the soaking water from the cashews. in a blender crush the soaked cashews with the rest of the ingredients. Try the taste.For the cannelloni filling, mash the baked squash in a bowl with a fork. Add the cashew ricotta and the chopped parsley. Mix and taste. Season with salt and pepper if necessary. Prepare the Bechamel sauce. He peels and minces the garlic. In a pot heat the oil. Add the garlic and fry for about 10 seconds. Add the flour and cook until blended with the oil and lightly golden in color, about 1 minute. Start adding the milk little by little while continuing to stir, mixing, and cook until it begins to thicken. Add the cheese, nutmeg and pepper.Fill the cannelloni with the pumpkin mixture. You can use a tablespoon or fill a small plastic bag, cut off the tip and use as a piping bag. Preheat the oven at 180 degrees. Grease a baking dish with a little oil. Add half of the sauce. Place the cannelloni on top and cover well with the rest of the sauce.Sprinkle with cheese, cover the cannelloni so they don’t brown too soon and bake for 35 minutes. Uncover and bake for another 5 minutes. Stockfood

2. Cannelloni stuffed with tofu and mushrooms

Preparation: 30 minutes – Cooking: 75 minutes

Ingredients (4 people):

16 tubes of cannelloni 100 g of vegan cheese to melt

For the tomato sauce:

2 tablespoons of olive oil 1/2 onion 2 garlic cloves 1 medium carrot celery half a teaspoon of herbs de Provence 800 g of crushed tomato 500 ml of vegetable broth 1 teaspoon of maple syrup and a pinch of stevia salt

For the tofu filling:

400 g firm tofu 2 tablespoons nutritional yeast 1 teaspoon garlic powder ½ teaspoon smoked paprika 3 tablespoons olive oil 2 garlic cloves ½ teaspoon cumin 250 g portobello mushrooms ½ tablespoon soy sauce 2 kale leaves or 2 handfuls spinach black pepper

Preparation:

Prepare the sauce. Peel and chop the onion and garlic. Peel the carrot and cut together with the celery into very small pieces. In a pot heat the oil for the sauce. Add the onion and a pinch of salt and sauté for 7 minutes. Add the garlic, carrot and celery and sauté for 5 more minutes. Add the rest of the ingredients for the sauce, lower the heat and cook for about 20 minutes. Try the taste. If you prefer a smooth texture, you can blend the sauce with a hand blender. While the sauce is cooking, prepare the tofu filling. Open the tofu and dry well with kitchen paper. Using your hands, crumble the tofu into a bowl. Add the nutritional yeast, paprika, cumin, salt, and 1 tablespoon of olive oil. Mix well. Cut the mushrooms into slices. Core the kale and chop finely.In a pot, heat 2 tablespoons of olive oil. Add the mushrooms, garlic, cumin, and tamari and cook for about 5 minutes. Remove from pan.Add the tofu and cook over high heat. stirring about 5 minutes. Add the kale and cook 2 more minutes.Put back the mushrooms and 250 ml of the tomato sauce, mix well and cook for a minute. Taste the flavor and add more salt and a little black pepper. Preheat the oven at 180 degrees. Grate the cheese.Fill the cannelloni with the mix. You can use a tablespoon or fill a small plastic bag, cut off the tip and use as a piping bag.Grease a baking sheet with a bit of oil. Add half of the sauce. Place the cannelloni on top and cover well with the rest of the sauce.Sprinkle with cheesecover the cannelloni so they don’t gratin too soon and bake for 35 minutes. Uncover and bake 5 more minutes.

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3. Mediterranean-Style Broccoli and Chickpea Cannelloni

Preparation: 30 minutes – Cooking: 70 minutes

16 tubes of cannelloni 80 g of cheese to gratin

For the stuffing broccoli:

2 small broccoli 4 tablespoons dried tomatoes 4 tablespoons black olives 2 tablespoons olive oil from the tomatoes 2 garlic cloves

For the tomato sauce:

2 tablespoons of olive oil 1/2 onion 2 cloves of garlic half a teaspoon of herbs de Provence 800 g of crushed tomato 200 ml of water or vegetable broth 1 teaspoon of maple syrup or a pinch of stevia (optional) salt

For the chickpea ricotta:

250 g of cooked chickpeas 1 clove of garlic 2 tablespoons of lemon juice 2 tablespoons of olive oil 2-3 tablespoons of vegetable drink 3 tablespoons of nutritional yeast 40 g of almond flour a pinch of oregano a couple of fresh basil leaves black pepper salt

Preparation:

Prepare the tomato sauce. In a saucepan, heat the oil for the sauce. Add the onion and garlic and a pinch of salt and fry for 7 minutes. Add the rest of the ingredients for the sauce, lower the heat and cook for about 20 minutes. Try the taste.Prepare the chickpea ricotta. Drain the chickpeas well. In a food processor, blend the chickpeas with the rest of the ingredients, except the basil, until you get a cream. Add the basil and chop a few times to incorporate. Taste the taste and save.Prepare the broccoli filling. Cut the broccoli into florets and chop the florets with the help of a food processor or knife until you get small, rice-like pieces. Peel and mince the garlic. In a skillet heat 2 tablespoons of oil. Sauté the garlic for about 20 seconds. Add the broccoli, salt and fry, stirring, for about 5 minutes until cooked but not too soft. Chop the olives and tomatoes. In a bowl, mix the cooked broccoli with the tomatoes, olives and chickpea ricotta. Preheat the oven at 180 degrees. Grate the cheese.Fill the cannelloni with the broccoli mixture. You can use a spoon or fill a small plastic bag, cut off the tip and use as a piping bag. Grease a baking tray with a little oil. Add half of the sauce. Place the cannelloni on top and cover well with the rest of the sauce.Sprinkle with cheesecover the cannelloni so they don’t gratin too soon and bake for 35 minutes. Uncover and bake 5 more minutes.