Green Lentil Vegan “Cheesy” Cannelloni a.k.a. Can(nelloni) Have Seconds Please?

Green Lentil Vegan “Cheesy” Cannelloni a.k.a. Can(nelloni) Have Seconds Please?

Guys, I cannot contain my excitement about this GREEN LENTIL VEGAN “CHEESY” CANNELLONI!

It actually happened mistakenly, after I boiled WAY too many Explore Cuisine green lentil noodles for my veggie lasagna! I put my imagination to the test & the result is these Zengarry tomato & basil cashew cheese stuffed cannelloni with fresh cilantro, garlic & nutritional yeast!

MINIMAL INGREDIENTS.

DELICIOUS TASTE.

ABSOLUTELY POSITIVELY NUTRITIOUS.

Rest assured that you’ll fool just about anyone, EVEN A CHEESE LOVER with these babies, not to mention, you’ll give every Italian chef a run for their money. Okay… maybe not. But you catch my drift!

I love that these lasagna noodles are made with lentils, green peas & brown rice. They contain so much more fibre, plant protein & vitamins & minerals than regular pasta & you’d never even know the difference!

INGREDIENTS:

  • 6 Explore Cuisine green lentil lasagna noodles, boiled for 6-8 min.
  • 1/4 cup + 2 tbsp. Zengarry cashew cheese (or other cheese spread of choice)
  • 1/4 cup fresh cilantro
  • 4 cloves garlic, minced
  • Dried herbs
  • Nutritional yeast

TO MAKE:

  • Boil the noodles according to package directions. Once boiled, strain & rinse with cold water so they don’t stick.
  • Lay the noodles on a cutting board. Stuff each noodle sheet with 1 tbsp. cashew cheese, top with garlic, nutritional yeast, dried herbs & cilantro & roll them, pressing gently so they stay shut.

IMG_3904.jpeg

IMG_3907.jpeg

IMG_3910.jpeg

  • Preheat your oven to 325F & line a baking sheet with parchment paper..
  • Place the cannelloni on the baking sheet & bake for 15 minutes at 325F.

IMG_3925.jpeg

  • Remove from heat & enjoy!!

IMG_3999.JPG

IMG_3964.jpeg

IMG_3997.JPG

IMG_3998.JPG



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


%d bloggers like this: