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Vegetable Cannelloni

Autumn is here, and so is comfort food! Nothing beats a good pasta bake like this cannelloni. It’s packed with vegetables, plant-based protein, and delicious flavours.

I’ve teamed up with to share with you how to make this easy and nutritious meal.

It’s very important to cook with good-quality produce, but also to make sure the cookware we use isn’t releasing toxic fumes while we prepare our favourite meals. cookware is PFAS free! They are ceramic non-stick cookware, which is a great alternative to traditional coatings that can be toxic. Moreover, they are gorgeous and very comfortable to use, which makes the cooking experience even better!



  • 1 tsp extra virgin olive oil

  • 1 cup tvp, soaked

  • 2 onions

  • 3 garlic cloves

  • 2 celery stalks

  • 1 carrot, chopped

  • 1 medium courgette, chopped

  • 2 tomatoes, chopped

  • 1/2 cup vegetable stock

  • 2 Tbsp balsamic vinegar

  • 1 Tbsp soy sauce


  • 1 Tbsp extra virgin olive oil

  • 2 garlic cloves

  • 1 Tbsp tomato paste

  • 1 tsp raw sugar

  • 2 Tbsp red wine vinegar

  • 2 cans of diced tomatoes

  • 2 cups of passata

  • 1 tsp Italian herbs

Bechamel sauce:

  • 1/3 cup vegan butter

  • 5 heaped Tbsp plain flour

  • 2 cups soy milk @sogoodnz

  • A pinch of salt

  • ½ tsp nutmeg

  • 1 pack of cannelloni pasta (250g)


  • 2-3 Tbsp of plant-based parmesan

  • ¾ cup of rocket/arugula


  1. 1. Prepare the ingredients: place the tvp in a bowl and pour boiling water approx. 1 cm over the tvp level. Set it aside to let it soak. In the meantime, chop vegetables.

  2. 2. In a large, deep saucepan, heat the oil and add minced garlic and tomato paste. Mix well and fry until fragrant, 3–4 minutes. Add red wine vinegar and stir to combine. Add Italian herbs, diced tomatoes, and passata. Mix very well, place the lid on, and cook on medium heat.

  3. 3. In a large shallow pan, heat the oil over medium heat, add the onion and garlic, and sauté until translucent and fragrant. Add the celery and carrots and sauté for 5 minutes. Add chopped tomatoes, courgette, and vegetable stock; season generously with salt and pepper. Mix well and simmer for 10 minutes.

  4. Drain and rinse the tvp, then add it to the pan. Mix well, add balsamic vinegar and soy sauce, and stir until well combined. Cook until the liquid has reduced and all the vegetables are soft.

  5. In a medium saucepan, prepare the bechamel sauce: melt the butter over medium heat. Add flour and whisk well. Pour in half of the plant milk and mix well. Add the remaining amount of plant milk. Cook until the mixture thickens, stirring very frequently. Incorporate salt and nutmeg.

  6. Preheat the oven to 190°C. In an oven dish, place one ladle (approx. ½ cup) of the tomato sauce and spread it evenly over the bottom.

  7. Fill the cannelloni pasta using a piping bag or your hands, and place the filled pasta in the dish. Repeat with the remaining pasta.

  8. Pour the remaining tomato sauce over the cannelloni pasta. To make sure the pasta cooks all the way through, using a spatula, separate all the cannelloni rolls by pushing the spatula between them.

  9. Pour bechamel sauce on top and place the dish in the oven. Bake for 40–45 minutes.

  10. Remove from the oven and top the cannelloni with plant-based parmesan and rocket.

  11. Enjoy!


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