Vegan & Gluten-Free Cannelloni With Vegan Mince & Mozzarella Sauce

Vegan Cannelloni With Seitan Mince & Mozzarella
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This is our second time making vegan cannelloni and this time we made a lot of them. We absolutely prefer it over lasagna. It’s seriously delicious and so so creamy. It’s surprisingly much easier to make than we thought. You just need to take it in steps. This Vegan & Gluten-Free Cannelloni With Vegan Mince & Mozzarella Sauce is going to blow your mind- So creamy, filling, delicious, satisfying, with lots of protein and veggies, you won’t be able to stop eating it! It’s also possible to make this dish completely gluten-free by adding our insanely delicious gluten-free Vegan Chorizo Bits (recipe included below!) that is loaded with protein too, and swapping the regular cannelloni noodles by gluten-free ones!

Vegan Cannelloni With Seitan Mince & Mozzarella

This is not a last minute recipe. It needs preparation, but it’s very much worth it. Enjoy!

Vegan Cannelloni With Seitan Mince & Mozzarella

For the making of this dish, we use the Vegan Chicken recipe from our cookbook! This recipe can also be found in our new cookbook & e-book “ALL PLANTS: The Food You Love, The Vegan Way” , in chapter 3 “VEGAN BUTCHERY”. The recipe is called “Chickun” on page 102, and it comes with 2 varieties, “Spicy Buffalo Chickun Tenders” & “Thyme & Rosemary Cutlets”. In this chapter, you can find recipes for 13 incredibly delicious vegan meats, some of them gluten-free too! Here’s a list:

  • VEGAN BRATWURSTS
  • VEGAN HOT ITALIAN SAUSAGES
  • VEGAN WHEAT FILET MIGNON
  • VEGAN BBQ RIBS
  • THE BEST VEGAN BURGER
  • BAKE-ON: A SUPER QUICK&EASY BACON MADE OF TOFU
  • SWEDISH CHRISTMAS HAM
  • CHICKUN: 2 DIFFERENT WAYS TO MAKE VEGAN CHICKEN: VEGAN THYME & ROSEMARY CUTLETS AND SPICY BUFFALO CHICKEN TENDERS
  • SEITAN BACON
  • VEGAN MORTADELLA
  • BAVARIAN MORTADELLA
  • SEITAN PEPPERONI
  • and more!!

To make this delicious dish, we use a homemade vegan mozzarella sauce based on a recipe from our new cookbook & e-book.

We also have an entire chapter named “Dairy is Scary” dedicated to vegan dairy substitutes, from homemade coffee creamers to 3 kinds of homemade yoghurts, homemade tofu, 4 types of cultured vegan cheese, and 5 easy and quick varieties of vegan cheese including feta, cheddar, Buffalo Mozzarella, etc. If you’re a cheese lover, you will love our cookbook! Read more about it here.

Vegan Cannelloni With Seitan Mince & Mozzarella
Vegan Cannelloni With Seitan Mince & Mozzarella

If you liked this recipe, check out our Vegan Pasta Carbonara With Coconut Bacon, our Vegan & Gluten-Free Lasagna Meets Shepherd’s Pie, our Nut-Free Vegan Parmesan Cheese, our Vegan Buffalo Mozzarella, our Gluten-Free Vegan Mortadella, our Fluffy Homemade Vegan Bagels, our Vegan Mayonnaise (Plain & Spicy), our Easy to Make Vegan Béarnaise Sauce, our Oil-Free & Healthy Vegan Béarnaise Sauce, our Vegan Pink Sauce – Beetalicious, our Garlic Vegan Sauce, and our Vegan Pesto Sauce. And if you want to find some REALLY EPIC SAUCES AND DRESSINGS RECIPES, ALONG WITH OVER 150 OTHER RECIPES, check out our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here and here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).


Vegan Cannelloni With Seitan Mince & Mozzarella

Vegan & Gluten-Free Cannelloni With Vegan Mince & Mozzarella Sauce

Christina
This Vegan & Gluten-Free Cannelloni With Vegan Mince & Mozzarella Sauce is going to blow your mind- So creamy, filling, delicious, satisfying, with lots of protein and veggies, you won't be able to stop eating it! It's also possible to make this dish completely gluten-free by adding our insanely delicious gluten-free Vegan Chorizo Bits (recipe included below!) that is loaded with protein too, and swapping the regular cannelloni noodles by gluten-free ones!
5 from 9 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Birthdays, Casserole, Celebrations, Main Course, Valentine’s Day
Cuisine Fusion, Italian Cuisine
Servings 10
Calories 442.7 kcal

Ingredients
  

VEGAN MOZZARELLA SAUCE

CANNELLONI INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 3 red onions, chopped
  • 3 white onions, chopped
  • 5 shallots, chopped
  • 7 garlic cloves, minced
  • 5 celery sticks, sliced
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • Vegan Chicken or gluten-free Vegan Chorizo Bits, recipes below!
  • 450 g spinach
  • 70 g fresh basil
  • 1 cup raw walnuts, or raw almonds
  • 4 cups oat/soy cream
  • 34 cannelloni noodles, or gluten-free cannelloni noodles
  • Vegan Mozzarella Sauce (recipe above)
  • 200 g Vegan Shreddable & Meltable Block-Style mozzarella / Block-Style Cheddar, grated or sliced, both recipes found in our cookbook & e-book

Vegan Chicken

    Dry Ingredients

    Blender Ingredients

    Simmering Broth

    For Gluten-Free Option

      Vegan Gluten-Free Chorizo Bits

      Instructions
       

      VEGAN MOZZARELLA

      • Melt the coconut oil in the microwave or using a double boiler.
      • In a high-speed blender, combine the cashews, melted coconut oil, vegan lactic acid powder, nutritional yeast, tapioca flour, sea salt, optional chili powder, and water, and blend until very smooth.
      • Pour the blend into a small saucepan and bring to a simmer, over medium-high heat, stirring continuously until it thickens.
      • Now the mozzarella sauce is ready to consume along with your favourite dishes.

      Cannelloni With Vegan Mince & Mozzarella Sauce

      • In a large non-stick skillet, heat the olive oil and sauté onions until tender. Add garlic and cook until golden. Stir in carrots and red pepper, and cook for 2 minutes. Add spinach and celery and let it cook until ready.
      • Using a food processor, mince the vegan meat (recipes below) and set aside.
      • Place the walnuts/almonds in the food processor and process for 15 seconds.
      • Transfer the sauteed onions, garlic, carrot, red pepper, spinach and celery to the food processor and stir in the basil. Process until smooth, stopping to scrape the sides as needed.
      • Transfer to a large bowl and combine with the previously minced vegan meat. You can store this mixture in the refrigerator for up to 2 days for later use.
      • Preheat the oven to 190ºC.
      • In a baking dish, pour 2 cup of oat cream and spread over.
      • Now proceed to scoop the mixture previously made into a piping/pastry bag. Fill the cannelloni noodles by squeezing some of the seitan mixture into one end of a noodle, flipping the noodle over and filling from the other side.
        Vegan Cannelloni With Seitan Mince & Mozzarella
      • Place the filled noodles on top of the cream in the baking dish and top with vegan mozzarella sauce and the grated vegan cheese. Pour the other 2 to 4 cup of oat cream on top until everything is covered.
        Vegan Cannelloni With Seitan Mince & Mozzarella
      • Bake on the middle rack of the oven for 40-60 minutes or until ready.
        Vegan Cannelloni With Seitan Mince & Mozzarella
      • Enjoy this insanely delicious dish!
        Vegan Cannelloni With Seitan Mince & Mozzarella

      Vegan Chicken

      • Preheat the oven to 356ºF/180ºC.
      • In a large bowl, combine the dry ingredients and set aside.
      • Press the tofu manually by wrapping the tofu with a kitchen towel, twisting, and squeezing hard until all water is out.
      • In a high-speed blender, combine the crumbled pressed tofu and the rest of the blender ingredients. Blend until smooth and creamy.
      • Scoop the blended ingredients into the dry ingredients and combine with a sturdy silicone spatula until a dough begins to form.
      • Transfer the dough to a work surface and knead vigorously for around 5 minutes. Make sure it’s elastic enough to not tear when you stretch it apart. Make a few tests and if it breaks too easily, keep kneading, and try again. This is a very important step as the texture of the vegan chicken will absolutely depend on it.
      • With a sharp knife, divide the dough into pieces with the shape of your choice. Flatten them with the palm of your hands. Stretch the dough and form into desired shape.
      • Place them on a parchment paper-lined baking tray, and bake, uncovered, on the middle rack of the oven for 20 minutes.
      • Bring the broth to a boil in a large pot.
      • Place the vegan chicken into the boiling broth and immediately reduce to a simmer. Leave the pot uncovered and simmer for 30 minutes. Monitor the pot to make sure it’s not boiling and turn occasionally.
      • Remove the pot from the heat, cover, and let the pieces cool in the broth for a few hours until lukewarm.
      • Transfer the vegan chicken to a food storage bag with the desired marinade. Refrigerate overnight or up to 1 week. Chilling is very important. Do not omit this step.
      • The next day, in a non-stick skillet, heat a few tablespoons of extra-virgin olive oil, and a few whole garlic cloves, over medium heat. Add the vegan chicken, and sauté until golden. Now it's ready to be added to the Vegan Cannelloni With Vegan Mince & Mozzarella Sauce (continue with instructions above).
        THYME & ROSEMARY vegan chicken CUTLETS

      For Gluten-Free Option

        Vegan Gluten-Free Chorizo Bits

        • Preheat the oven to 180ºC/356ºF.
        • In a large bowl, combine the extra-virgin olive oil, tamari, red wine, chili powder, smoked paprika, garlic powder, freshly ground black pepper, dried oregano, onion powder, white miso paste, and tomato paste, until a smooth soft paste has formed.
        • Crumble the drained and dried with paper towels tofu into small bits or bite-sized pieces (2 cm radius aprox), and place inside the large bowl.
        • Mix well, using a sturdy spatula until all the tofu's been coated.
        • Line a baking tray with a sheet of parchment paper.
        • Spread the coated tofu evenly over the lined baking tray. Bake on the middle rack of the oven for 30 minutes. Take out of the oven to stir through. Place back inside and bake again for 15 minutes. Take out again and stir through. Place back inside and bake again for 10 more minutes, or until it's looking chewy and dry. Be careful not to burn it!
        • Now it's ready to be added to the Vegan & Gluten-Free Cannelloni With Vegan Mince & Mozzarella Sauce. We don't mince it! Continue with instructions above!

        Notes

        • This recipe can be made gluten-free simply substituting regular cannelloni noodles by gluten-free cannelloni noodles and Vegan Gluten-Free Chorizo Bits in place for the Vegan Chicken. All recipes are provided on this post.
        • The nutrition facts shown are for the regular recipe and not the gluten-free version.

        Nutrition

        Calories: 442.7kcalCarbohydrates: 44.5gProtein: 32.4gFat: 16.4gSaturated Fat: 1.5gSodium: 94.2mgPotassium: 807.96mgFiber: 8gSugar: 8.9g
        Keyword Baking, Sauteing
        Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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        3 Comments

        1. 5 stars
          We’ve made this dish a few times now and it never disappoints! The kids and wife love it! Thanks so much!

        2. This is not gluten free!

          1. Hi Liane!

            I provide a gluten-free option for the vegan meat. If you look at the ingredient list, it says “for gluten-free option: Vegan gluten-free chorizo bits” made of tofu. And to substitute the cannelloni noodles with gluten-free ones! That would make this recipe 100% gluten-free and delicious!

            Have a great day!

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