How to make Low-Carb Vegan Cannelloni (Manicotti)

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Cannelloni is a form of pasta that has a cylindrical shape. It is served with a filling and is covered in sauce. It originated from Italy and is usually served on Sundays.

Spinach and Tofu Cannelloni

Spinach and Tofu Cannelloni

Ingredients:

  • Eight cannelloni noodles, you can use it gluten-free if you like
  • Two cups of tomato sauce
  • Three tablespoons of vegetable oil
  • One medium onion, chopped
  • One and a half cup of spinach, chopped coarsely
  • Two cups of silken tofu
  • One half cup of soaked cashews, ground
  • One fourth cup of carrots, shredded
  • One fourth cup of cucumber, shredded
  • Two tablespoons of lemon juice
  • Two cloves of garlic, crushed
  • One tablespoon of nutritional yeast
  • One teaspoon of salt
  • One teaspoon of pepper
  • One half cup of shredded vegan cheese
  • One half cup of water

 What you need to do:

Heat a nonstick pan, add some oil and sauté the onions in it until it is translucent. Add the spinach and  stir for a minute until it turns a brighter shade of green. Turn the heat off.

In a bowl, place the tofu, cashews, carrots, lemon juice, garlic, nutritional yeast, and some salt and pepper. Mix altogether and make sure it is blended well.

Mix together the tofu mixture with the spinach mixture. Blend well until evenly mixed.

In a pot, sauté some garlic and onion with butter. Add in the tomato sauce. And sprinkle some salt and pepper. Add a half cup of water and let it boil.

Preheat the oven to 350 F. Place in the pasta sauce on the bottom part of the baking pan. Fill up the shells with the mixture of spinach and tofu. Line the filled filled shells in the pan. Cover the pan with the foil to make sure that the shells do not get dried up. Bake it for thirty minutes. Add some cheese on top while still hot.

Mushroom and Pumpkin Cannelloni

Mushroom and Pumpkin Cannelloni

Ingredients

  • Twelve dried cannelloni tubes
  • One and a half butternut pumpkin
  • Two tablespoons of olive oil
  • One pinch of ground nutmeg
  • Eight shitake mushrooms, roughly chopped
  • One shallot, sliced
  • One and a half cup of ricotta cheese
  • Two cups of tomato passata
  • Two garlic cloves
  • One lemon, zest and juice extracted
  • One half cup of sliced almonds
  • One half cup of mozzarella cheese
  • One fourth cup of basil leaves
  • Sea salt
  • Pepper

What you need to do:

Heat a pot of water and bring to a boil, place the cannelloni tubes and wait until it is soft. Remove the tubes from the water.

For the filling, preheat the oven 200 C. In a dish, place the pumpkin, basil leaves and olive oil. Bake for twenty minutes until it is cooked well. Place with the lender and pulse until mixed well together. Add the cheese nutmeg, salt, and pepper. Stir well and set aside

Place the mushrooms and shallot pieces in a blender. Pulse and transfer into another bowl. Fill the cannelloni with a tablespoon of pumpkin mixture and a teaspoon of mushroom mixture. Roll the pasta until the filling is in the middle.

Preheat the oven to 180 C. Place the tomato paste at the bottom of a large baking dish, place some crushed garlic and the lemon zest. Place the filled cannelloni tubes in the dish. Cover with the tomato passata. Sprinkle salt and pepper, cheese, almonds, and mozzarella cheese.

Preheat oven to 180° Celsius. Place tomato passata at the bottom of a large baking dish (or two medium baking dishes) and add crushed garlic and lemon zest. Place the filled cannelloni tubes gently in the tomato passata and top with salt and pepper, ricotta, almonds, mozzarella cheese and sage leaves.

Bake the dish in the oven for twenty minutes. Serve and enjoy!

This post is written by Linda Rosario, a very good friend of mine and a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”. Linda loves cooking and works as a Nurse.

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