{"id":3256,"date":"2025-10-07T09:45:25","date_gmt":"2025-10-07T09:45:25","guid":{"rendered":"https:\/\/ahimsaplantkitchen.com\/home\/?p=3256"},"modified":"2025-10-07T09:45:25","modified_gmt":"2025-10-07T09:45:25","slug":"pumpkin-cannelloni","status":"publish","type":"post","link":"https:\/\/ahimsaplantkitchen.com\/home\/pumpkin-cannelloni\/","title":{"rendered":"Pumpkin Cannelloni"},"content":{"rendered":"

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Pumpkin Cannelloni<\/h2>\n
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This creamy vegan pumpkin cannelloni is the ultimate cozy comfort dish. Roasted pumpkin, garlic, and onion blend into a thick and creamy cashew sauce. Topped with tomato sauce and melted vegan cheese, it\u2019s rich, satisfying, and the perfect dinner idea. This recipe makes about 16 cannelloni, enough for 4 servings.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div>
Keyword: <\/span>cannelloni, pumpkin cannelloni, vegan cannelloni<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 750<\/span> g<\/span> about 1.6 lb pumpkin, chopped (it\u2019s not necessary to peel it)<\/span><\/li>
  • 1<\/span> onion<\/span> halved<\/span><\/li>
  • 1<\/span> head garlic<\/span> tip sliced off<\/span><\/li>
  • \u00be<\/span> cup<\/span> cashews<\/span><\/li>
  • \u00bd<\/span> cup<\/span> nutritional yeast<\/span><\/li>
  • 2<\/span> \u20132\u00bd cups unsweetened soy milk<\/span><\/li>
  • Salt and pepper to taste<\/span><\/li>
  • Olive oil for drizzling<\/span><\/li>
  • 1<\/span> jar<\/span> about 500 ml \/ 17 oz store-bought tomato sauce<\/span><\/li>
  • Vegan cheese for topping<\/span><\/li>
  • 16<\/span> cannelloni tubes<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Line a baking tray or use an ovenproof dish. Arrange the chopped pumpkin, halved onion, and garlic head (cut side up).<\/div><\/li>
    • Season with salt and pepper and drizzle with olive oil. Bake until the pumpkin is soft enough to pierce easily with a fork, about 35\u201340 minutes at 200\u00b0C (400\u00b0F).<\/div><\/li>
    • Remove the onion after about 20 minutes and stir once or twice while roasting.<\/div><\/li>
    • While the vegetables roast, soak the cashews in hot water.<\/div><\/li>
    • Once the pumpkin is tender, let it cool slightly. Squeeze the roasted garlic out of its skin. Add the pumpkin, onion, garlic, soaked cashews, nutritional yeast, and soy milk to a blender. Blend until smooth and creamy. The filling should be quite thick to be able to fill the cannelloni tubes. However if you feel it\u2019s too thick, add a bit more soy milk. Taste and adjust seasoning.<\/div><\/li>
    • Spread a thin layer of tomato sauce on the bottom of a baking dish.<\/div><\/li>
    • Fill the cannelloni tubes with the pumpkin mixture (a piping bag works best). Arrange them in the dish, top with more tomato sauce, and sprinkle with grated vegan cheese.<\/div><\/li>
    • Bake for about 40 minutes at 190\u00b0C (375\u00b0F), until the cheese is melted and bubbling.<\/div><\/li>
    • For the last 5 minutes, I like to use on the oven\u2019s gratin or broil function to make the top extra crispy and golden.<\/div><\/li>
    • Serve warm with a fresh green salad. Use a good-quality store-bought tomato sauce\u2014something simple and not too sweet\u2014so the roasted pumpkin flavor really stands out.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This creamy vegan pumpkin cannelloni is the ultimate cozy comfort dish. Roasted pumpkin, garlic, and onion blend into a thick and creamy cashew sauce. Topped with tomato sauce and melted vegan cheese, it\u2019s rich, satisfying, and the perfect dinner idea. This recipe makes about 16 cannelloni, enough for 4 servings.<\/p>\n","protected":false},"author":2,"featured_media":3250,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[1432,1431,1430,1433],"class_list":["post-3256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta-noodles","tag-cannelloni","tag-cannelloni-recipe","tag-pumpkin-cannelloni","tag-vegan-cannelloni"],"aioseo_notices":[],"yoast_head":"\nPumpkin Cannelloni - Ahimsa Plant Kitchen<\/title>\n<meta name=\"description\" content=\"This creamy vegan pumpkin cannelloni is the ultimate cozy comfort dish. 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