Mushroom and Leek Cannelloni

-

Written by McDonald, T.  |  Date 5th of September 2022

If you are looking for something to cheer you up, this is it. Wonderful vegan cheese sauce covering rolls of pasta filled with a tasty mushroom filling. I will not be showing you how to make pasta or the cheese sauce, but I will show you how to make this fantastic dish in easy steps.  By the end, you will have a great dinner that you will likely want to make again. 

 

Lay the leek on the pasta.

Prepare the mushroom stuffing.

Add the stuffing and roll 'em up!

Place in a dish ready for the cheese sauce.

Notes

  • Dry pasta will need soaking for about half an hour.
  • Dry pasta is usually vegan while fresh pasta from the store is usually not vegan.
  • I used a packet vegan of sauce for convenience and grated a bit of vegan cheese on top.

Ingredients 

  • Lasagne sheets

For filling

  • Mushroom  x 8
  • Cranberries x 1 heaped tbsp
  • Onion x 1/2
  • Coconut cream  x 1 tbsp
  • Garlic x 4 cloves crushed
  • Leek x 1
  • White pepper x 1/2 tsp
  • Fresh basil x 2 big sprigs
  • Fresh Oregano x 2 big sprigs 
  • Vegan milk x a dash

For sauce

  • Vegan cheese sauces 
  • Chilli pepper x 1/4 tsp or about 1/2 of finely chopped fresh chilli without the seeds.
  • Fresh paisley x 2 big sprigs 

 Apparatus 

  • Baking dish big enough to get 6 Cannelloni in
  • Frying pan
  • Saucepan

Method

Assuming you have either soaked the dry vegan pasta, or you have made your own fresh pasta. 

  1. Finley chop the onion. 

  2. Dice the mushrooms. 

  3. Peel some sheets of the leek and dice the rest.

  4. Melt the coconut cream in a frying pan and sweat the onion and garlic.  As soon as the onion looks transparent, add the mushroom and continue to cook for about 3 minutes. 

  5. Add the leek and cranberries and vegan milk.  Season with salt and white pepper. Cook for another 3 minutes.  Leave to the side to cool off.  Chop up the basil and mix it in.

  6. Boil, for about 3 minutes, the leek sheets from earlier. 

  7. Place a sheet of leek on each paste sheet.  Add the mushroom filling and roll up to form Cannelloni. 

  8. Make the cheese sauce and season with salt and white pepper.  Add the chilli and chopped paisley to the cheese sauce. 

  9. Poor the cheese sauce over the Cannelloni and bake in the oven at 200C for about 15 minutes.

  10. Serve with vegetables. 

Results

Supper delicious cheese sauce covers the cannelloni making it extremely tasty! The chilli adds that special something to the sauce.  Every mouthful of the cannelloni was beautiful! 



I hope you decide to give this a try. If you do, please let me know what you thought in the comments below.  Please like, share with your friends and subscribe.   

 

 

Location: United Kingdom

Comments

Post a Comment

Popular posts from this blog

Vegan Stollen

-
Image
Written by McDonald, T.   |  Date 11th of December 2023   This is something I have heard of, but never tried before.  Usually, we have traditional Christmas cake in my house, but last year I wanted to try something different and this was it.  Rest assured, I will be having it again this year too! At first, it seems like a lot of effort, but you will soon see that it is straight forward to make and definitely worth it.  However, it will need proofing and the dried fruit will need soaking, which will all take time, so plan ahead.  Notes I used French Brandy Marzipan and so used brandy to flavour the raisins and cranberries. I used almond milk. A good tip is to dust the soaked fruit with a little flour before adding the dough. You have 3 options with the marzipan:  Roll it out  Chop it up Have a thick bar of it running through the centre I soaked the dried fruit in brandy, but you can make it without the alcohol is you wish or use rum instead. I used a silicon baking sheet to save on the
Read more

Rum And Raisin Loaf

-
Image
Written by McDonald, T.   |  Date 27th of November 2023   Whatever the occasions, this is a great treat to be had.  The rum soaks into the raisins and results in a perfect infusion of flavours. The rum adds flavour to the raisins while the raisins add sweetness to the run.  This beautiful bread as a great bready texture, yet is fruity and warming to the soul. Although it doesn't need it, you can choose to dust it with icing sugar.
Read more

Vegan Ginger Bread

-
Image
Written by McDonald, T.   |  Date 18th of March 2024 You will never believe just how easy this cake bread is. So tasty, so moist and good! The preparation is mega quick because all you have to do is mix it all together and pour the batter in a loaf tin and it is ready to go in the oven. No yeast, so no proofing it is ready so fast and bakes in 45 minutes. The result is a sweet tasting cake that you can cut into slices and eat like bread. Notes Don't beat the batter or it will turn out tough after baking.   If you use Green Ginger Wine, be sure it is vegan.     Ingredients  Dry  300 g of self-raising flour 120 g of dark brown sugar 2 tsp of ground ginger   5 crystallised ginger cut into pieces 30 g of grated fresh ginger 1 tsp of ground cloves 1 tsp of mixed spice 1/4 tsp of salt 1 tsp of baking powder Wet 40 ml of vegetable oil  240 ml of water  150 g (about 4 tbsp) of plan or vanilla vegan yoghurt 50 ml of ginger wine 2 tbsp of dark syrup   Method Add all the dry ingredients to a
Read more