Vegan Cannelloni
Vegan Cannelloni
Rich, cozy, and unbelievably satisfying, this Vegan Cannelloni is the kind of dinner that makes everyone go back for seconds. Tender pasta tubes stuffed with a hearty, flavorful plant-based filling, smothered in rich tomato sauce, and baked until perfectly bubbly — it’s classic Italian comfort food made completely vegan.
If you’re looking for a crowd-pleasing vegan dinner, this one’s a keeper. My family loved it, and it’s officially on repeat for many cozy dinners to come. 💚
🛒 Ingredients
For the Cannelloni Filling
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1½ cups cooked lentils or vegan ground meat
- 1 cup fresh spinach, chopped
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt & black pepper, to taste
For Assembly
- 12–14 dry cannelloni tubes
- 2½ cups marinara or tomato pasta sauce
- 1½ cups vegan mozzarella or vegan cheese shreds
To Finish
- Fresh parsley or basil, chopped
👩🍳 How to Make Vegan Cannelloni
1️⃣ Make the Filling
Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and mushrooms. Cook until mushrooms release their moisture.
Stir in lentils (or vegan ground), spinach, smoked paprika, oregano, salt, and pepper. Cook until spinach wilts and everything is well combined. Remove from heat.
2️⃣ Prepare the Baking Dish
Preheat oven to 375°F (190°C).
Spread ½ cup tomato sauce on the bottom of a baking dish.
3️⃣ Stuff the Cannelloni
Using a spoon or piping bag, carefully fill each cannelloni tube with the prepared filling.
Arrange them snugly in the baking dish.
4️⃣ Sauce & Bake
Pour remaining tomato sauce evenly over the cannelloni. Sprinkle generously with vegan cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
5️⃣ Rest & Serve
Let rest for 5 minutes. Garnish with fresh parsley or basil and serve warm.
🧊 Storage & Make-Ahead
- Fridge: Store leftovers up to 4 days
- Freezer: Freeze baked or unbaked up to 2 months
- Reheat: Oven or microwave with extra sauce if needed
