Vegan Cannelloni
This Vegan Cannelloni are just perfection on the plate. They are filled with creamy zucchini and Porcine mushrooms. If you think that vegan diet is boring, try this creamy-cheese pasta recipe. Nobody can tell that this one is vegan!
If you love this recipe, let me know with a 5-star rating!
Ingredients
- 500 gram Cannelloni
- 600 ml Vegetables stock
- 1 medium Onion
- 1 large Zucchini
- 1 cup Porcine mushrooms
- 1 cup Vegan cream cheese
- 1 cup Vegan cream
- 1 cup Vegan cheese
- 1 tbsp Olive oil
- 1 small Garlic
- 1 cup Arugula
Instructions
- Preheat oven at 180 °C
- Sliced zucchini, onion, mushrooms in small squares.
- In pan heat olive oil, add sliced onion, zucchini, mushrooms season with salt & pepper and let itcooked around 5 minutes. Then add vegan cream cheese and mix well.
- Each Cannelloni pasta fill with this creamy zucchini mixture and place in baking form one of the other.
- In a small bowl, combine vegetables stock with vegan cream. Then pour it over the pasta so that it cover the top. Add vegan cheese on top and let it baked 30 minutes or until pasta is cooked.
- Serve immediately with arugula on the side.
- Enjoy!
Nutrition
Calories: 1313kcalCarbohydrates: 130gProtein: 35gFat: 81gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2712mgPotassium: 818mgFiber: 24gSugar: 18gVitamin A: 1212IUVitamin C: 35mgCalcium: 269mgIron: 8mg
Did you make this recipe?Tag @inspirationhunters on Instagram and hashtag it #inspirationhunters so everybody can get inspired!
