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Vegan baked cannelloni

theveganharmony
Tasty and nourishing vegan dish for all the pasta lovers.
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Ingredients
  

FILLING

  • 400 g champignons 12 big mushrooms
  • 2 onions
  • 2 cloves of garlic
  • 1 teaspoon of salt
  • 50 g fresh spinach
  • 80 ml 1/3 cup water

CREAM

  • 150 ml 2/3 cup almond drink
  • 110 g 3.5 oz tofu
  • 25 g 2 tbsp soy sauce
  • half teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry basil
  • 90 g 1/3 cup soy cream for cooking
  • 10 g 3 tbsp nutritional yeast

14 cannelloni pasta

    Instructions
     

    FILLING

    • Finely chop the onion and garlic, and cut the champignons into thin slices.
    • Boil water in a pan, then add onions, garlic and mushrooms. Add salt and chopped spinach.
    • Cover the pan with a lid and cook at a medium temperature for 10 to 15 minutes (or until the vegetables soften).

    CREAM

    • Meanwhile, prepare the cream by mixing all the ingredients for the dressing in a blender. Add it in a pan to the rest of the ingredients and combine well.

    PASTA FILLING

    • Put some filling in a baking dish, fill the pasta with the filling, place it in the baking dish and cover all of it with the dressing.
    • Bake for 30 minutes at 200 °C (390 °F).