I was challenged for a collaboration to create vegan authentic Italian cannelloni. I decided to fill them with a bolognese made from my classic soy and walnut mince. Give them a try, you'll love them!
Heat a little oil in a pan and sauté the diced onion and carrot over a medium heat until soft.
Peel and finely chop the garlic. Finely slice the celery. Add both to the pan together with the chopped walnuts and soaked soy granules and fry until golden brown.
Season and simmer
Add the soy sauce, maple syrup, smoked paprika, oregano, vegetable stock, salt and pepper.
Stir in the strained tomatoes and bring the mixture to the boil. Simmer over a low heat for about 10 minutes until the sauce has thickened slightly.
Cannelloni filling
Preheat the oven (180 degrees / fan oven)
Leave the Bolognese mixture to cool slightly.
Using a piping bag or a teaspoon, fill the cannelloni pasta with the Bolognese.
Layer and bake the cannelloni
Spread some strained tomatoes in a casserole dish.
Place the filled cannelloni close together in the dish.
Pour the remaining strained tomatoes over the cannelloni.
Spread the vegan sprinkled cheese evenly over the top.
Place the baking dish in the preheated oven and bake the cannelloni for 40 minutes until golden brown.
Serve
Remove the finished cannelloni from the oven and leave to cool briefly.
Garnish with freshly chopped parsley and enjoy.
Nutrition
Nutrition Facts
Cannelloni
Amount per Serving
Calories
481
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Sodium
1221
mg
53
%
Potassium
930
mg
27
%
Carbohydrates
65
g
22
%
Fiber
12
g
50
%
Sugar
16
g
18
%
Protein
15
g
30
%
Vitamin A
3121
IU
62
%
Vitamin C
23
mg
28
%
Calcium
144
mg
14
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
