White Bean and Spinach Cannelloni
- 45 min
- β β¬3.38
- 2 servings
- Easy
white beans, baby spinach, and fresh lasagna sheets: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
- oven
Prepare
Heat oven to 200Β°C
Heat oven to 200Β°C. Chop onion and garlic, rinse beans, and slice spinach.
Cook
Cook onion and garlic in oil for 3 minutes
Cook onion and garlic in oil for 3 minutes; wilt spinach, roughly mash beans, and combine.
Whisk soy milk and cornstarch until smooth
Whisk soy milk and cornstarch until smooth, thicken for 3 minutes while stirring, then add the nutritional yeast listed in the ingredients.
Fill and roll the lasagna sheets
Fill and roll the lasagna sheets; place over passata in a dish, cover with white sauce and remaining nutritional yeast, then bake 20 minutes.
Finish
Rest and plate the cannelloni
Rest briefly and divide the cannelloni between the serving plates.
More vegan recipes
Creamy Vegan Mac with Broccoli
Mushroom and White Bean Pot Pie
Lentil and Mushroom Lasagne
Black Bean Enchilada Bake
Crispy Tofu Katsu Curry
Crispy Tofu Schnitzel with Warm Potato Salad
Palak Tofu with Rice
Roasted Red Pepper White Bean Soup with Garlic Toast
Tofu Mushroom Pizza
Black Bean and Pepper Fajitas
Celeriac Steaks with Lentil Jus and Mash
