Vegan Cannelloni


This vegan cannelloni recipe is a delicious soy-free dish to warm you up on a chilly evening. Roasted root vegetables are stuffed inside pasta tubes, smothered in a homemade romesco sauce and sprinkled with breadcrumbs for a crispy crust.

Cook Time : 1 hr 20 mins


  • 6 medium-sized tomatoes
  • 3 cloves of garlic, unpeeled
  • ¾ cup (175 ml) olive oil, divided
  • About 5 cups (875 grams) of mixed root vegetables – I used a small turnip, a parsnip, 2 carrots and a medium-sized sweet potato.
  • 1 leek
  • The leaves from a large sprig of rosemary, finely chopped
  • 2 teaspoons salt, divided
  • Pepper, to taste
  • 1/3 cup (70 grams) raw almonds
  • ½ cup (70 grams) raw hazelnuts
  • 1/3 cup (80 ml) vegetable stock or water
  • 20 cannelloni pasta sheets or tubes
  • ½ cup (35 grams) bread crumbs
  • Parsley, for garnish (optional)

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