Easy Vegan Cannelloni
With dairy-free Bechamel and tomato sauce
This recipe is made with simple ingredients, comforting and perfect for an impressive dinner.
Step 1
Cook an onion and mushrooms for 5 minutes, until softened, with olive oil.
Step 2
add the plant based milk, salt, cumin and flour. Stir continuously until the sauce thickens, and at the end add a handful of spinach.
Step 3
Make the tomato sauce. 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.
Step 4
Add 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
Step 5
Make the Bechamel. Add vegan butter and flour and whisk vigorously for around 30 seconds. Then, add plant based milk gradually and stir until thickened.
Step 5
Add the filling to the cannelloni, then layer with Bechamel sauce and the tomato sauce.
Step 5
Bake for 25 minutes, then add vegan cheese, cover with foil and bake for 20 minutes more.
Serve immediately garnished with more vegan cheese and fresh cilantro.