Cannelloni with minced meat from lentils and vegetables - ALL ABOUT VEGANS - E-shop - Blog - Recipes

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 stuffed with red sauce with lentils and vegetables! Too tasty and nutritious! A quick vegan meal for when you have guests but also for a pleasant surprise at your daily table :)

Course Main, Main Course

Cuisine Greek, Greek modern, Italian, Italian vegan, Vegan, Greek / Vegan, Greek vegan, Greek modern

Keyword vegan, pasta, cannelloni, manicotti, fasting, tomato, traditional, sauce, recipes, recipe, sauce, lentils, vegetarian, plantbased

Prep Time 20

Cook Time 40

If you boil the lentils, extra time 20

Total Time 1

Servings portions

Calories 123kcal

Author Thodoris Tibilis

Ingredients

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 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
⅛ 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

Instructions

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.

Cannelloni

In a large pan, heat 4 Tbsp extra virgin olive oil with spices for filling (½ cup nutmeg, κανέ cup cinnamon, ¼ cup spice, ⅛ cup cloves), at medium to high temperature.
Once hot, sauté the onion for 2 minutes.
Then, add the carrots, celery, and garlic and sauté for another 2 minutes.
Next, add the tomatoes and sugar (or sweetener) and simmer for 5 minutes. Don't let the sauce get completely dry. It'll be ready as soon as it starts 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.
Bon appetit! :)

Notes

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
If you want a more intense flavor and color in your sauce, add 1 Tbsp tomato paste.
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