Vegan butter bean cannelloni

Vegan butter bean cannelloni

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A creamy cheesy pasta bake with no dairy! Even the carnivores will be asking for seconds of this vegan dinner.

The ingredient of Vegan butter bean cannelloni

  1. 1 tablespoon extra virgin olive oil
  2. 1 leek, white part only thinly sliced
  3. 200g button mushrooms, halved, sliced
  4. 3 garlic cloves, crushed
  5. 1 tablespoon fresh thyme leaves
  6. 400g can butter beans, drained, rinsed
  7. 60g baby spinach, plus extra to serve
  8. 1/2 teaspoon finely grated lemon rind
  9. 1 1/2 cups grated dairy-free pizza shred cheese
  10. 1 cup tomato passata
  11. 12 Barilla dried cannelloni tubes (see notes)
  12. 200g tomato medley, sliced
  13. 1 1/2 cups raw cashews
  14. 1/3 cup nutritional yeast (see notes)
  15. 2/3 cup unsweetened almond milk
  16. 1/3 cup Massel vegetable liquid stock

The instruction how to make Vegan butter bean cannelloni

  1. Make Cashew Cream: Cover cashews with boiling water. Stand 1 hour. Drain. Process cashews, yeast and milk in a food processor until smooth. Season. Reserve 1/2 cup mixture. Add stock to processor. Process to combine.
  2. Heat oil in a frying pan over medium-high heat. Cook leek, stirring, for 5 minutes or until soft. Add mushroom. Cook for 5 minutes. Add garlic and 3 teaspoons thyme. Cook for 1 minute or until fragrant. Add beans and spinach. Cook for 2 minutes. Remove from heat. Stir in rind, reserved cashew cream and half the cheese. Cool 10 minutes.
  3. Preheat oven to 180C/160C fan-forced. Grease a 16.5cm x 22cm (base) baking dish.
  4. Spread passata over base of dish. Using a teaspoon, fill cannelloni with bean mixture. Place cannelloni, in a single layer, in dish. Top with remaining cashew cream. Sprinkle with remaining cheese and remaining thyme. Cover with foil. Bake for 35 minutes or until tender. Uncover. Bake for 5 minutes or until golden. Top with tomato and extra spinach. Serve.

Nutritions of Vegan butter bean cannelloni

fatContent: 696.924 calories
saturatedFatContent: 40.5 grams fat
carbohydrateContent: 13.7 grams saturated fat
sugarContent: 105 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 32.1 grams protein
sodiumContent:

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