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
Ingredients
Instructions
Please visit cilantroandcitronella.com for full instructions
Cook Time : 1 hr 20 mins
Ingredients
- 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)
Instructions
Please visit cilantroandcitronella.com for full instructions
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