Easy Vegan Cannelloni
With dairy-free Bechamel and tomato sauce
This recipe is made with simple ingredients, comforting and perfect for an impressive dinner.
Cook an onion and mushrooms for 5 minutes, until softened, with olive oil.
add the plant based milk, salt, cumin and flour. Stir continuously until the sauce thickens, and at the end add a handful of spinach.
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.
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
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.
Add the filling to the cannelloni, then layer with Bechamel sauce and the tomato sauce.
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.