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Vegan butter bean cannelloni
Vegan butter bean cannelloni
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Prep Time:
90 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Vegan creamy cheese pasta bake, irresistibly satisfying for all, including meat lovers.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 leek, white part only thinly sliced
  • 200g button mushrooms, halved, sliced
  • 3 garlic cloves, crushed
  • 20.00 ml fresh thyme leaves
  • 400g can butter beans, drained, rinsed
  • 60g baby spinach, plus extra to serve
  • 1/2 tsp finely grated lemon rind
  • 375.00 ml grated dairy-free pizza shred cheese
  • 250.00 ml tomato passata
  • 12 dried cannelloni tubes (see notes)
  • 200g tomato medley, sliced
  • 375.00 ml raw cashews
  • 82.50 ml nutritional yeast (see notes)
  • 165.00 ml unsweetened almond milk
  • 84.15 gm vegetable liquid stock
Instructions:
  • For a velvety cashew cream, soak cashews in boiling water for 1 hour, then drain. Blend cashews, nutritional yeast, and milk in a food processor until creamy. Season to taste, setting aside 1/2 cup of the mixture. Add stock to the processor and blend until smooth.
  • 1. Heat oil in a frying pan over medium-high heat, then sauté leek for 5 minutes until soft. Add mushrooms and cook for another 5 minutes. Stir in garlic and 3 teaspoons thyme, cooking until fragrant, about 1 minute. Mix in beans and spinach, cooking for 2 more minutes. Remove from heat, then gently fold in lemon rind, reserved cashew cream, and half the cheese. Let cool for 10 minutes before serving.
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 16.5cm x 22cm baking dish.
  • Spread a layer of passata in the dish. Fill the cannelloni with bean mixture using a teaspoon. Arrange the cannelloni in a single layer in the dish. Pour the remaining cashew cream on top. Sprinkle with the leftover cheese and thyme. Cover with foil and bake for 35 minutes until tender. Uncover and bake for an additional 5 minutes until golden. Garnish with tomato and extra spinach before serving.

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