These Pumpkin Vegan Cannelloni with Cashew Cream make a super satisfying meatless dish to add to your Thanksgiving table! This recipe is high in protein, creamy, flavorful, vegan, gluten-free and quick and easy to make.
Thanksgiving is a week away. Do you know what that means? Lots of delicious food, yes. But for us vegans and vegetarians, it means having to answer the same questions for the umpteenth time. Yes, you did answer them last year. And the year before that. And the one before that, too. But, for some strange reason, people's obsession with your protein intake never seems to come to an end.
Just like we did last year with our Edamame & Mung Bean Pasta With Caramelized Onions & Chestnuts, this year we're counting on the folks at Explore Cuisine to make sure those very concerned people can sleep at night.
These Pumpkin Vegan Cannelloni with Cashew Cream are made with Explore's Green Lentil Lasagna sheets. They're stuffed with a super simple pumpkin filling, and baked on a bed of tomato sauce and an absolutely delicious cashew cream.
The pasta sheets are made with organic green lentil, green pea and brown rice flours only. They have 11 grams of plant-based protein per serving, they're high in fiber, low in fat and gluten-free.
A slight improvement from the traditional, store-bought frozen lasagna, don' t you think?
Explore Cuisine has a wide variety of bean and pulse pastas that we are sure you will love. Check out their website to learn more!
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Pumpkin Vegan Cannelloni with Cashew Cream
- Total Time: 1 hour 40 mins
- Yield: 3-4 servings
Description
These Pumpkin Vegan Cannelloni with Cashew Cream make a super satisfying meatless dish to add to your Thanksgiving table!
Ingredients
- For the Cashew Cream:
- ½ cup raw cashews,
- 1 cup water boiling water
- 1 clove garlic
- 2 tsp nutritional yeast
- ¼ tsp salt
- 6 sheets Explore Cuisine Organic Green Lentil Lasagne
- 2 cups prepared tomato sauce
- 1 t0 2 teaspoon red pepper flakes (to taste, optional)
- For The Filling:
- 15oz canned pumpkin
- 1 teaspoon nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ to ½ teaspoon salt (to taste)
- ⅛ tsp black pepper
Instructions
- To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water
- Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use
- In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together
- While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use
- Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside
- Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce
- To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes
- Drizzle with the remaining cashew cream before serving. Serve warm
- Prep Time: 45 mins
- Cook Time: 55 mins
- Category: Entree
- Method: Baked
- Cuisine: italian / vegan
Nutrition
- Serving Size: 2 cannelloni
- Calories: 457
- Sugar: 13.6
- Sodium: 1748
- Fat: 15
- Saturated Fat: 2.5
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 10
- Protein: 20
- Cholesterol: 0
Becki
I am looking forward to making this on thanksgiving. A quick question, what do you mean when you say prepared tomato sauce?
Vicky & Ruth
Hi Becki, we apologize for the confusion. Prepared tomato sauce is store bought spaghetti sauce.
Amanda
This dish turned out good 🙂 I do recommend using about 1 cup pumpkin puree (I made my own) instead of a 15 oz can which is close to 2 cups. I used 1 1/2 cups pumpkin puree & applied 2 tbsp of the filling to each lasagna sheet & I still had leftover filling 🙁 If you really wanted to, you could use the leftovers to make more if you are feeling motivated. I also made my own homemade spaghetti sauce aka tomato sauce for this recipe the night before 🙂 Also I cooked my lasagna sheets 2-3 min short of 10 min to keep the lasagna al dente. Totally a preference thing! Thanks 🙂
Vicky & Ruth
Thank you so much for taking the time to share your feedback and variations. We are sure it will be very helpful to our readers.
Carly
I hope this isn't a dumb question (I'm very very new to the plant-based lifestyle). The cashew cream: can this be made and frozen for future use? Or no? As a busy mama, I like being able to make extra of something in order to freeze and use later. Thanks in advance! This looks delicious and I can't wait to try it out!
Vicky & Ruth
Hi Carly!
There aren't any dumb questions, ask away!! You can freeze the cream, but please take into consideration that the texture might change a bit once it's defrosted. If that's the case, try blending it again. Hope this helps!
Renita S Sims
Thanks for sharing the recipe. It looks easy to make. I am not a pumpkin fan. Could butternut squash be used as a substitute?
Vicky & Ruth
Yes, you can absolutely use butternut squash instead of pumpkin.
Becky Bates
I made this with acorn squash, mostly because I couldn't find pumpkin in the store, still turned out absolutely delicious! I will definitely make it again in the future.
Vicky & Ruth
Awesome! Thank you for taking the time to leave us a comment and a 5-star review!
Anne
Hi well this recipe was a surprise as I needed to cook something vegan for five guests I’m always stumped for ideas
I did twig it and I mixed pumpkin spinach zucchini sweet potatoes nutmeg garlic mixed spice and made my own Passata sauce throwing in there oregano thyme and red wine the cashew cream topped the dish
Thank you it is a great recipe
Vicky and Ruth
Thank you so much for sharing your experiences with us!
Katie
This recipe looks incredible! I am going to whip it up for this weekend when my mom comes to visit. Do you know if it will do ok to freeze after being cooked? I can hardly wait to try it out 🙂
Katie
Vicky & Ruth
We don't see why not. It should freeze well.
Esther
Do you think this would freeze well?
Vicky & Ruth
We think it will freeze well. Enjoy!
Esther
This was really yummy. My only advice to others would be to not mess with the lasagna noodles too much while boiling. Most of mine fell apart. Fortunately I had another box, so I made sure that when I laid them into the boiling water I did it so they barely and alternately overlapped. Then when cooked, I dumped most of the hot water, filled the pan with cold and took out one at a time. That worked great! Thanks again!
Vicky & Ruth
Hi Esther, great suggestion! We will have to add a note to the recipe.
Chelsea
Hello.. my son has a tree nut allergy. Is there any way to substitute peanuts for cashews in the cream.. I can imagine it might taste completely different. Many plant based recipes involve cashews and other tree nuts.. Just trying to find other options without ruining recipes.
Vicky & Ruth
Hi Chelsea,
If your son is ok with seeds, you can try using a combination of hemp and sunflower seeds. The texture might be slightly less creamy, but we find the flavor to be wonderful. Hope this helps!
Robin Schatz
Amazon doesn't have the lasagna sheets in stock and was vague as to whether or not they would be restocked. Any suggestions for where they can be purchased in the Cherry Hill/Philadelphia area?
Vicky and Ruth
In the past, we found the, in Wegmans, Shoprite and Whole Foods. You can always reach out to the company, they can tell you who sells them in this area.
Carol Ann
This recipe was out-of-this-world flavorful, but the lasagna sheets were a royal pain as they stuck together and broke apart and were a total mess. When I did my second batch of noodles I cooked them 3 at a time using tongs to keep them apart and only cooked them until they were easy to bend. I used a butternut squash for the pumpkin and had oodles of stuffing left over, so I used the broken noodles and stuffing and made individual lasagnas with some soy curls and some more tomato sauce. Both meals were fantastic. This recipe is a keeper
Vicky and Ruth
Loving the changes! Thank you for sharing!
Kelso
Knocks it out of the park every time. Always tastes great, even my girlfriend who typically despises vegan food is in love with this dish!! Thank you!!!!
Vicky and Ruth
Thank you so much! It makes us so happy when you enjoy our recipes. Thank you for taking the time to leave us a comment.