Vegan Cannelloni Recipe Easy and Delicious Pasta Dinner

Looking for a comforting yet wholesome meal that’s completely plant-based? This vegan cannelloni recipe is a fantastic choice for anyone craving Italian flavors without the dairy or meat.

Packed with vibrant vegetables, creamy tofu, and rich tomato sauce, these rolled pasta tubes make for a hearty dinner that’s perfect for both weeknights and special occasions. The best part?

It’s surprisingly easy to prepare and can be made ahead of time, making it ideal for meal prep or entertaining guests.

This recipe combines the classic appeal of traditional cannelloni with the health benefits of vegan ingredients. From the tender pasta sheets to the luscious filling and perfectly baked top, every bite bursts with flavor and texture.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this cannelloni will quickly become a favorite. Pair it with a fresh green salad or a slice of crusty bread for a complete Italian-inspired feast.

Why You’ll Love This Recipe

This vegan cannelloni is a crowd-pleaser for several reasons:

• Rich and creamy filling: The blend of tofu and spinach creates a luscious texture that rivals traditional ricotta-based filling.
• Nutritious and satisfying: Loaded with vegetables and plant protein, it’s a balanced meal that fuels your body.
• Make-ahead friendly: Prepare it in advance and bake when ready, perfect for busy weeknights.
• Customizable: Easily swap or add vegetables and herbs to suit your taste.
• Dairy-free and egg-free: Suitable for vegans and those with lactose intolerance.

Ingredients

• 12 cannelloni pasta tubes (or use fresh lasagna sheets to roll)
• 400g firm tofu, drained and crumbled
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, finely chopped
• 1 medium carrot, grated
• 1/2 cup nutritional yeast (for cheesy flavor)
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 3 cups marinara sauce (store-bought or homemade)
• Fresh basil leaves for garnish (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Mixing bowls
• Baking dish (9×13 inch recommended)
• Wooden spoon or spatula
• Knife and chopping board
• Colander for draining pasta

Instructions

1. Prepare the pasta: Bring a large pot of salted water to a boil. Cook the cannelloni tubes according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside on a lightly oiled tray to prevent sticking.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add mushrooms and carrot: Stir in the mushrooms and grated carrot, cooking for another 5 minutes until softened.
4. Wilt the spinach: Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat.
5. Make the filling: In a large bowl, crumble the firm tofu. Add the sautéed vegetables, nutritional yeast, dried basil, oregano, salt, and pepper. Mix everything thoroughly until well combined.
6. Stuff the cannelloni: Carefully fill each pasta tube with the tofu and vegetable mixture using a spoon or piping bag. Be gentle to avoid breaking the tubes.
7. Assemble the dish: Preheat your oven to 180°C (350°F). Spread 1 cup of marinara sauce evenly over the bottom of the baking dish. Place the stuffed cannelloni tubes side by side in the dish.
8. Top with sauce: Pour the remaining marinara sauce over the filled cannelloni, ensuring each tube is well covered.
9. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the sauce bubbles and the top slightly browns.
10. Garnish and serve: Let the cannelloni cool for 5 minutes before serving. Garnish with fresh basil leaves if desired and enjoy your delicious vegan meal!

Tips & Variations

“To avoid pasta breakage when stuffing, lightly brush the tubes with olive oil before filling. This creates a slippery surface that helps the filling slide in smoothly.”

• Cheese alternative: For a cheesier flavor, add vegan parmesan or cashew cheese to the filling.
• Extra veggies: Incorporate chopped zucchini, bell peppers, or kale into the filling for more variety.
• Make it gluten-free: Use gluten-free pasta tubes or sheets.
• Swap tofu: For a creamier texture, replace tofu with mashed silken tofu or blended cashews.
• Use homemade sauce: Try our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a luscious alternative to marinara.

Nutrition Facts

Serving Suggestions

This vegan cannelloni pairs wonderfully with simple sides that complement its rich flavors. Here are some ideas to complete your meal:

• A crisp mixed green salad with balsamic vinaigrette
• Garlic roasted vegetables such as broccoli or asparagus
• Crusty vegan bread – try our Vegan Bread Machine Recipe for Soft, Delicious Loaves for a homemade touch
• A light fruit-based dessert, like a vegan sorbet, to cleanse the palate

Conclusion

This vegan cannelloni recipe is a testament to how plant-based cooking can be both hearty and flavorful. With its rich filling, vibrant vegetables, and comforting sauce, it satisfies all the cravings of a traditional Italian meal without any animal products.

Whether you’re cooking for family, friends, or simply treating yourself, this dish is sure to impress.

Plus, it’s versatile and forgiving, allowing you to customize ingredients and flavors depending on what you have on hand. For more vibrant vegan dishes, explore our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals or indulge your sweet tooth with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Don’t forget to check out our Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more pasta inspiration.

Enjoy creating this vegan cannelloni, and happy cooking!

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