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Cannelloni is a traditional Italian food, which thanks to its uniqueness, has fans all over the world!

We love them because they are offered for endless vegan recipes. We can fill them with vegetables, mushrooms, legumes, but also enrich them with nuts and nutritional yeast. Here are some ideas:

  • With spinach, herbs, and walnuts in almond milk sauce
  • With mixed mushrooms and rosemary in tomato sauce
  • With black lentils in pesto sauce
  • With fried soy minced meat and nutritional yeast.

Here's one of our simplest and favorite recipes. Cannelloni with lentils and vegetables in red sauce, topped with tomato sauce and almond milk, flavored with nutmeg. The recipe is super flavorful, simple and within budget, and is a food that can be served as a pleasant surprise at our daily table as well as when we have guests coming over.

When you make it, tell us what you think in the comments below!

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A photo of cooked cannelloni stuffed with lentils, vegetables and tomatoes with almond milk and tomatoe sauce. A vegan recipe from All About Vegans.

Cannelloni with lentils and vegetables

Cannelloni with red sauce filling with lentils and vegetables! Super flavorful and nutritious! A quick vegan meal for when you have guests but also for a pleasant surprise at your daily table 🙂
5 from 12 votes
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Course: Main, Main Course
Cuisine: Greek, Greek modern, Italian, Italian vegan, Vegan, Greek / Vegan, Greek vegan, Greek modern
Keywords: vegan, pasta, cannelloni, manicotti, fasting, tomato, traditional, sauce, recipes, recipe, sauce, lentils, vegetarian, plantbased
Prep Time: 20 minutes
Cooking Time: 40 minutes
Αν βράσουμε τις φακές, επιπλέον χρόνος: 20 minutes
Total Time: 1 hour
Servings: 8 portions
Calories: 123kcal
Author: Thodoris Tibilis


Ingredients for the lentils (if you use canned, skip this step)

  • 1 cup lentils (uncooked)
  • ¼ tsp ground cumin
  • ¼ tsp curry
  • 2 bay leaves

Ingredients for cannelloni and filling

  • 1 package cannelloni (250 g/8.8 oz)
  • 4 Tbsp extra virgin olive oil for sautéing
  • 4 tomatoes grated or blended
  • 3 carrots roughly chopped
  • 1 onion finely chopped
  • ½ cup celery finely chopped (preferably ribs)
  • 1 clove garlic finely chopped
  • 1 tsp sugar unprocessed or other vegan sweetener
  • ½ tsp ground nutmeg
  • ¼ tsp cinnamon
  • ¼ tsp ground allspice
  • tsp ground clove
  • salt and pepper

Ingredients for the sauce they'll boil in

  • 1 tomato grated
  • 1 cup almond milk or another grated tomato
  • ½ tsp ground nutmeg
  • ½ tsp sugar unprocessed or other vegan sweetener
  • salt and pepper


Lentils (if you use canned ones, skip this step)

  • Remove any stones from the lentils, and rinse them thoroughly in a strainer under the water.
  • Boil the lentils with the rest of the lentils ingredients (¼ tsp cumin, ¼ tsp curry, and 2 bay leaves) for 20 minutes. Take them out, strain them and keep them aside.


  • In a large pan, heat 4 Τbsp extra virgin olive oil , along with the spices for the filling (½ tsp nutmeg, ¼ tsp cinnamon, ¼ tsp allspice, ⅛ tsp cloves), over medium to high heat.
  • Once hot, sauté the onion for 2 minutes.
  • Then, add the carrots, celery, and garlic and sauté for another 2 minutes.
  • Then add the tomatoes and sugar (or sweetener) and simmer for 5 minutes. We don't want the sauce to dry completely, it's just starting to thicken.
  • Put the sauce from the pan, and all the filling ingredients in a blender (or food processor- if necessary, do it in 2 batches), and half the lentils.
  • In a bowl, combine the mix from the blender and the rest (whole) lentils and stir gently with a large spoon.
  • Heat the oven to 200°C/392°F. Fill the cannelloni with a small spoon and line them up in a medium baking pan (37x30x5,5 cm/14,5x12x2 in).
  • Finally, mix all the ingredients for the sauce and pour over the cannelloni.
  • Bake for 40 minutes or until the top is golden.
  • Enjoy! 🙂


  1. If you want to have a crunchier cannelloni crust, and a more intense flavor, before putting them in the oven, sprinkle them with one of the following toppings:
    • Nutritional yeast
    • Rusks or toasted bread crushed in a mortar
    • Vegan topping: In a food processor (or blender), mix ½ cup of cashews, 2 Tbsp nutritional yeast, salt and pepper, and ¼ tsp nutmeg
  2. If you want a more intense flavor and color in your sauce, add 1 Tbsp tomato paste.
  3. In the stuffing, you can also add chopped nuts, such as walnuts, almonds, and hazelnuts, but also dried fruits, such as raisins, and cranberries.

Nutrition Facts

Sodium: 27mg | Calcium: 36mg | Vitamin C: 14mg | Vitamin A: 4515IU | Sugar: 5g | Fiber: 9g | Potassium: 521mg | Calories: 123kcal | Saturated Fat: 1g | Fat: 1g | Protein: 7g | Carbohydrates: 22g | Iron: 2mg

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