Vegan Cannelloni with mushrooms and almond bechamel
 
Prep time
Cook time
Total time
 
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Ingredients
FOR CANNELLONI
  • 1 package cannelloni pasta
  • 800gr mushrooms
  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 300gr tomato sauce for filling + 400 gr to cover cannelloni in the pan
  • 50ml red wine
  • 1 small bunch of parsley
  • 1 teaspoon garlic powder
  • 4 teaspoons freshly ground nutmeg
  • 1 tablespoon thyme
  • 1 teaspoon salt
  • 1 pinch of pepper
FOR THE BECHAMEL
  • 500ml hot water
  • 300gr almonds without skin
  • 300ml almond milk
  • 1 lemon juice
  • 2 tea spoons garlic powder
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • pinch of pepper
FOR THE SALAD
  • 5 lettuce leaves
  • a small bunch of coriander
  • ½ pomegranate
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • salt
  • pepper
Instructions
  1. Put the almonds in a bowl with hot water to soak for about 20 minutes.
  2. In the meantime, prepare the filling for the cannelloni. Put a large pan on medium heat and add the olive oil. Once warm enough add chopped onion and sauté for about 5 minutes or until softened and transparent.
  3. Put the mushrooms per 400gr into the food processor, process and transfer into a large bowl.
  4. When the onion is ready, add the mushrooms, 300 grams of tomato sauce, wine, parsley, garlic, nutmeg, thyme, salt and pepper. Stir the filling and let it cook for about 10 minutes.
  5. In the meantime, prepare the béchamel. Drain the almonds from the water, put them in a blender and blend for about 1 minute.
  6. Add all the remaining ingredients for the béchamel and blend for another minute or until the mixture is smooth and creamy. Add 2 tablespoons of béchamel to the filling with the mushrooms and stir.
  7. Put another 2 tablespoons of béchamel into a bowl and leave aside to garnish the dishes when serving.
  8. Take a rectangular glass pyrex and spread 4-5 tablespoons of béchamel to cover the bottom.
  9. Fill the cannelloni one by one with the filling and spread them on the pyrex.
  10. Pour the remaining 400 g tomato paste to cover cannelloni. Add the rest of the béchamel and spread it evenly.
  11. Bake in a preheated oven for about 30 minutes
FOR THE SALAD
  1. Cut the leaves and add the pomegranate seeds.
  2. In a bowl, mix the olive oil with vinegar, honey, salt and pepper and pour over the salad.
Notes
5-6 Servings
Recipes & Photos Copyrights, Marina Christoforou & Natasa Stylianou
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/vegan-cannelloni-with-mushrooms-and-almond-bechamel-recipes-main-dishes/