Easy vegan cannelloni with roasted bell peppers
Easy vegan cannelloni recipe with roasted bell peppers and spinach. Creamy and delicious filling without tofu or beans. Delicious stuffed Italian pasta dish with mild spiciness that can be adapted to your taste. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
15cannelloni* (check notes) 40min
Cook Time
30min
Servings Prep Time
15cannelloni* (check notes) 40min
Cook Time
30min
Ingredients
  • 15 cannelloni(make sure that they’re egg-free)
  • 450g of red bell pepper
  • 250g of onions(2 small or 1 big)
  • 4cloves of garlic(~18 – 20 g; half for the filling, half for the sauce)
  • 100g of fresh spinach
  • 200g of cashews
  • 350ml of boiling hot water for soaking the cashews(or more, if necessary)
  • 6tablespoons of extra virgin olive oil(half for bell pepper, half for onions)
  • 900ml of tomato sauce
  • 1teaspoon of dried dill(or other spices of your choice)
  • pinch of salt and pepper
  • pinch of red chili pepper flakes(optional)
  • 20g of nutritional yeast(optional)
Instructions
  1. heat the oven to 180°C/355°F;
  2. put cashews in a heat resistant bowl and cover them with boiling hot water, then set aside for later;
  3. clean bell pepper from seeds and cut it in big pieces. Line a baking tray with parchment paper, place the pieces on it with the skin facing down and drizzle some oil over them. Put the baking tray in the oven and roast the bell pepper pieces for 20 – 25 minutes or until small black spots start to appear;
  4. while the bell pepper is getting ready, cut the onion and half of the garlic cloves in small pieces and cook them in small amount of oil. Cut spinach in small strips and add to the onions and garlic. Cook until spinach have reduced in size and onion pieces are golden;
  5. drain the cashews and put them in a food processor. Blend until they turn into small chunks. Then add in the food processor also roasted bell pepper pieces and cooked onions, garlic and spinach. Add salt and, if used, nutritional yeast and blend everything a bit more to get a thick mixture where you can still see tiny pieces of the ingredients;
  6. in a small pot warm up the tomato sauce, add dried dill, salt, pepper, crushed garlic and, if used, red chili pepper flakes. Warm it up close to boiling temperature, then take it off the heat/flame;
  7. put a few tablespoons of the warm sauce in a baking dish and spread it over in a thin layer;
  8. transfer the stuffing to a pastry bag and one by one fill up the cannelloni. It’s easier to fill them first from one end and then from the other, instead of trying to fill all the tube just from one end;
  9. place the filled cannelloni in the baking dish that has a thin layer of the sauce in it. Then cover all the cannelloni with the rest of the sauce. Make sure that every part of each cannelloni is covered with the sauce! Then cover the baking dish with aluminum foil and place it in the preheated oven;
  10. cook in 180°C/355°F for 30 minutes. After 30 minutes check with a fork if the pasta is soft enough for your taste. If not, cook it for some additional minutes.
Recipe Notes

* on the average 5 cannelloni are enough for 1 person