Vegan Cannelloni; deliciously comforting, yet wonderfully light!

Three Vegan Pastas: https://youtu.be/aGroRHHahSo
I’ve never made this type of pasta dish before before, so I was very delighted with how well these vegan cannelloni turned out! I filled mine with tofu, beans and vegan cheddar, and herbs, and smothered them in a rich tomato sauce. They are full of flavour but incredibly light as well; no need for elasticated waistbands (unless you eat the entire thing, which will be tempting!)

A note on cannelloni vs manicotti. From Wikipedia; Manicotti are the American version of cannelloni, though the term may often refer to the actual baked dish. The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end. Note from me; all of the dried tubes that I’ve seen are called “cannelloni”

Flavour Ideas:
– All of the recipes from the Three Vegan Pastas video will work as a filling (link above)
– Vegan feta, black olive, and sundried tomato filling with roast red pepper sauce
– Vegan Soft Taco filling (https://youtu.be/uF_sqgspbyU) with added kidney beans & a spicy tomato sauce
– Spinach & “Ricotta”; use crumbled firm tofu and squeeze over lemon juice or vegan lactic acid. Combine with spinach, and add toasted nuts for crunch
– Smoked Mushroom Pate (https://youtu.be/47tl7lRsUjI); add some diced vegan bacon and cover with a creamy wholegrain mustard sauce

Check the pinned comment for recipe notes and tips

In this video, you’ll learn:
✅ What is cannelloni?
✅ How to bake cannelloni
✅ How to make vegan cannelloni
✅ What is silken tofu?
✅ The best way to stuff cannelloni
✅ How to make passata
✅ How to use a mandolin

A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions

Vegan Cannelloni Ingredients:
Sauce:
2 x 400g (14.1oz) Cans of Chopped Tomatoes
½ tsp Black Pepper
¼ tsp Salt
½ tsp MSG
½ tsp Sugar
2 tbl Tomato Puree/Paste
1 tsp Dried Mixed Herbs
1 medium Red Onion
4 cloves of Garlic
½ tsp Red Wine Vinegar

Filling:
350g (12.34oz) Silken Tofu
400g (14.1oz) Can Cannellini Beans (drained but not rinsed)
280g (9.87oz) Extra Mature Vegan Cheddar
½ tsp Fresh Thyme
20g (½ cup) Flat Leaf Parsley (chopped)
1 tbl Toasted Pine Nuts (chopped)
2 tbl Toasted Walnuts (chopped)
½ tsp Salt
½ tsp Black Pepper
½ tsp Smoked Paprika
½ tsp Dried Marjoram
½ tsp Garlic Powder/Granules
1 tsp Onion Powder/Granules
2 tbl Nutritional Yeast

To Assemble:
17 Cannelloni (large pasta tubes; the 250g box I bought had 22 tubes)
2 tsp Extra Virgin Olive Oil (this is for flavour, do not substitute with a cheap or neutral oil!)
40g (1.41oz) Vegan Camembert

Mentioned Links:
Silken Tofu Playlist: https://www.youtube.com/playlist?list=PLdfmql3K277i-b2ZtMBBip7tQ0FjhBtaK
Cheesy Polenta-Topped Chorizo Pie: https://youtu.be/OpCQ9c-f_Yc

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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!

Timestamps:
00:00 – We’re making vegan cannelloni!
00:50 – Creating the tomato sauce
03:55 – Creating vegan cannelloni stuffing
08:08 – How to stuff vegan cannelloni
10:18 – Assembling the vegan cannelloni and baking
14:00 – Let’s eat some vegan cannelloni!