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Vegan Cannelloni Recipe

The best vegan cannelloni recipe with spinach, Bechamel, and a rich tomato sauce! Featuring simple ingredients, this meal is cheesy, savory and perfect for an impressive dinner.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 477 kcal
Course: Main Course
Cuisine: Italian , Vegan

Ingredients

  • 12 cannelloni tubes
  • ⅓ cup vegan cheese grated, optional
For the filling
  • 1 tbsp olive oil
  • ½ large onion
  • 4 oz mushrooms
  • ½ cup plant based milk
  • ½ tsp salt
  • ½ tsp cumin
  • 1 tbsp flour
  • 2 cups spinach
For the tomato sauce
  • 1 tbsp olive oil
  • ½ large onion diced
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • 3 tbsp tomato paste
  • 4 oz tomatoes diced
  • ½ can canned tomatoes
  • 1 cup spinach chopped
For the Bechamel sauce
  • ¼ cup vegan butter
  • ½ cup flour
  • 2 cups plant based milk

Instructions

Make the cannelloni filling
    Cup of Yum
  1. Heat the olive oil in a large skillet over a medium-high heat. Add an onion and mushrooms, and cook for 5 minutes, until softened.
  2. Now 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.
Make the tomato sauce
  1. Heat 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.
  2. Then, 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.
Make the Bechamel
  1. Melt the dairy-free butter over a medium heat. Then, add the flour and whisk vigorously for around 30 seconds.
  2. Gradually add plant based milk around ⅓ 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.
Assemble and bake
  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. Add around ½ 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.
  3. Bake 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.

Notes

  • How to store and reheat
  • Recipe notes
  • To store in the fridge, keep in an airtight container for up to 5 days. Reheat in the microwave until fully warmed through.
  • This is also a great freezer-friendly recipe. You can transfer them to freezer-friendly bags with the filling for up to 2-3 months. Then, when ready to bake, make the tomato sauce and the Bechamel, and assemble/bake as instructed, simply adding 10 minutes extra of baking time.
  • Feel free to add any other vegetables of your choice to the filling. For instance, zucchini and bell peppers work really well. Just make sure to dice them quite finely to make it easy to add to the cannelloni.
  • Make the Bechamel sauce last because it'll start to clump up quite quickly if you allow it to sit on the counter for too long. To save time, make the mushroom & spinach filling and the tomato sauce simultaneously.
  • The Bechamel and tomato sauce combination works well with any pasta variety of your choice. Simply prepare the Bechamel as instructed above, then mix with uncooked pasta of your choice and transfer to a baking dish. Then, add the tomato sauce on top and bake as you would the cannelloni.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 60g (20%) Protein 12g (24%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 1g Sodium 1156mg (48%) Potassium 691mg (20%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 3306IU (66%) Vitamin C 21mg (23%) Calcium 264mg (26%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 477

% Daily Value*

Calories 477kcal 24%
Carbohydrates 60g 20%
Protein 12g 24%
Fat 22g 34%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Sodium 1156mg 48%
Potassium 691mg 15%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 3306IU 66%
Vitamin C 21mg 23%
Calcium 264mg 26%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.