Ingredients:

For the cannelloni:

• 12-15 organic cannelloni (egg-free)
• 500g organic pleurotus mushrooms
• 1 organic onion (finely chopped)
• 2 cloves organic garlic (finely chopped)
• 2 tbsp organic extra virgin olive oil
• 2 tbsp nutritional yeast
• 1/2 cup organic walnuts (finely ground, optional)
• 1 tbsp organic tomato paste
• 1/2 tsp organic paprika
• 1/2 tsp dried organic thyme
• salt and pepper

For the tomato sauce:

• 2 tbsp organic extra virgin olive oil
• 1 medium organic onion (finely chopped)
• 2 cloves organic garlic (finely chopped)
• 500g finely chopped organic tomatoes
• 1 tbsp tomato paste
• 1/2 cup water
• 1 tsp organic coconut sugar
• 1/2 tsp dried organic oregano
• salt and pepper

For the béchamel:

• 100g extra virgin olive oil
• 100g all-purpose flour
• 1 liter plant-based milk (almond or cashew), at room temperature
• salt
• freshly ground pepper
• ground nutmeg
• 1 tbsp nutritional yeast and/or 3 tbsp grated plant-based cheese (optional)

Instructions:

Prepare the mushroom filling:

1. Finely chop the mushrooms into small pieces or pulse them in a food processor.
2. Heat the olive oil in a pan and sauté the onion and garlic. Add the mushrooms and cook until their liquid evaporates.
3. Stir in the tomato paste, nutritional yeast, paprika, thyme, ground walnuts (if using), and season with salt and pepper. Cook for an additional 2-3 minutes.

Prepare the tomato sauce:

1. Heat the olive oil in a saucepan and sauté the onion and garlic.
2. Add the tomatoes, tomato paste, water, sugar, and oregano. Season with salt and pepper. Let the sauce simmer for 10-15 minutes.

Prepare the béchamel:

1. Heat the olive oil in a saucepan, then add the flour, whisking continuously for 2-3 minutes until it is lightly golden.
2. Gradually add the plant-based milk, whisking constantly to avoid lumps.
3. Season with salt, freshly ground pepper, and nutmeg. Lower the heat slightly and continue whisking for 7-8 minutes until thickened.
4. Remove from heat and, if desired, stir in nutritional yeast or plant-based cheese.

Fill the cannelloni:

1. Fill the cannelloni with the mushroom filling using a small spoon or a piping bag.

Assemble the dish:

1. Spread a thin layer of tomato sauce in the bottom of a baking dish.
2. Arrange the filled cannelloni in a single layer and cover them with the remaining tomato sauce.
3. Spread the prepared vegan béchamel evenly over the cannelloni using a spoon or spatula.

Bake:

1. Preheat the oven to 180°C (350°F). Bake the cannelloni for 30-35 minutes, until the béchamel is golden and the cannelloni are tender.

Serve:

1. Let the cannelloni cool slightly before serving. Garnish with freshly ground pepper and chopped fresh herbs.

Enjoy!😊