Cannelloni are a type of hollow pasta that is traditionally filled with ground meat and baked with tomato sauce, béchamel sauce, and cheese. As you can see in my recipes, I love to make traditional dishes vegan without ingredients of animal origin and to fill these vegetarian cannelloni I have prepared delicious “ground meat” based on mushrooms and vegetables (carrot, onion and broccoli). The homemade vegan cheese that I use in these vegetable meat cannelloni is very easy to make and you can find the recipe. In this recipe I have not used the vegan béchamel sauce, but you can easily prepare it with soy or oat milk.
Ingredients to make vegetable meat cannelloni:
- 400 grams of mushrooms
- 1 large onion
- 2 carrots
- 2 garlic cloves
- 5 broccoli stems
- 1 pinch of salt
- 2 tablespoons of oil
- 1 package of precooked cannelloni pasta
- 1 cup of crushed tomato or tomato sauce
- ½ cup grated cheese (I used vegan mozzarella-style cheese)
How to make vegetable meat cannelloni:
- Peel the carrot, garlic and onion and cut all the vegetables into medium pieces.
- Put the mushrooms, carrot, onion, garlic and broccoli in the blender or food processor and blend all the vegetables until a very fine and homogeneous mass is formed.
- Heat the pan with oil and sauté the mashed vegetables until ready.
- Fill the pasta of the vegan vegetable cannelloni with the “ground meat” of mushrooms.
- Tip: If you use pasta that needs to be cooked beforehand, follow the instructions on the package before filling it.
- Place the easy vegetarian cannelloni on a baking tray, cover them well with the tomato sauce and grated vegan cheese. Preheat the oven to 180 °C and bake the cannelloni for 20 minutes.
- When the vegetable meat cannelloni are ready, divide them into portions and serve.
