Main

Vegetable Cannelloni

A wonderfully creamy and hearty dish loved by many.
The filling and tomato sauce can be varied according to the season and filled with vegetables or more or less meat. This recipe is entirely plant-based and dairy-free.

Cooking time15 minutes
Preparation time20 minutes
DifficultyEasy
Servings10

INGREDIENTS
PREPARATION

Plant-Cream Filling

450g Mushrooms (any kind)
500g Large white beans (pre-cooked)
30g Flora Plant B+tter Unsalted (for frying)
120ml Red cooking wine
200g Brown onion
20g Garlic
300ml Flora Plant Cream 15%
1 tsp Soy sauce
3 tbsp Vegetable stock concentrate
Thyme or oregano (to taste) – about 1g
400g Lasagna sheets
2.5 Courgettes

Tomato Sauce

1.5kg Passata (sieved tomatoes)
250g Brown onion
30g Garlic
2 tbsp Flora Plant B+tter Unsalted (for frying)
70g Tomato purée
2 tbsp Shallot stock concentrate
250ml Flora Plant Cream 15%
10g Frozen basil
150ml Water
50g Violife Original Block

Instructions

Preheat the oven to 200°C.
Tomato sauce: Peel and finely chop the onions and garlic. Sauté them gently in Flora Plant B+tter until soft. Add the tomato purée and cook for another minute. Stir in the basil, stock, water, salt and pepper. Let it simmer gently under a lid for at least 30 minutes.
Plant-Cream filling: Clean and chop the mushrooms. Finely chop the onion and garlic. Sauté them in Flora Plant B+tter together with the mushrooms until soft. Add the cooking wine, stock, Flora Plant Cream 15%, beans, salt, pepper, and herbs to taste. Let simmer for a few minutes, then blend everything into a smooth cream. Let the mixture cool completely, then transfer to a piping bag.
Rolls: Thinly slice the courgettes and lay out the lasagna sheets on a cutting board. Place the courgette on the bottom if you'd like nice colour on the rolls. Pipe a line of the filling along one short edge and roll up. Alternatively, spread the cream across the entire sheet and roll. Cut into the desired size. Assemble by spreading a layer of tomato sauce at the bottom of a baking dish, placing the rolls on top, and covering with more tomato sauce. Top with grated Violife Original Block.
Bake in the middle of the oven at 200°C for about 25–30 minutes. Cover with foil for the first 10 minutes – the grated Violife melts better in the steam.