All recipes are deliciously vegan

Facebook iconTwitterYoutubeInstagram

Creamy Pesto Cannelloni

2 spoon difficulty rating

Serves: 6

Creamy Pesto Cannelloni

You can go two ways with this heavenly hearty recipe: cheat all the way using supermarket sauces or enjoy making all the different layers... either way it's delicious! 



  • 1 onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 large carrot, finely diced
  • 1 courgette, finely diced
  • 200g mushrooms, finely diced
  • 500g vegan mince
  • 1 tbsp tomato puree
  • 150ml vegan red wine
  • 2 x 400g tins chopped tomatoes
  • 8 tsp stock powder (eg Marigold) or 3 veg stock cubes dissolved in 60ml/¼ cup boiling water (mix thoroughly)
  • 1 tbsp syrup (eg maple or agave) or sugar
  • Salt and pepper, to taste


You can use lasagne sheets if you prefer (layer in the usual way)

  • 16 (approx.) tubes dry cannelloni 


If you'd like to cheat at this stage then use 500g (approx.) vegan white sauce (eg Tesco Free-from White Lasagne sauce), Sacla, Asda Free-from, Marks & Spencer Vegan Béchamel

  • 4 tbsp vegan spread
  • 4 tbsp plain flour
  • 500ml unsweetened soya milk 
  • 2 tsp Dijon or English mustard
  • ½ tsp ground or freshly grated nutmeg
  • Salt and pepper, to taste
  • 1 tbsp nutritional yeast (optional)
  • 190g (approx.) vegan pesto (eg Sacla or supermarket free-from) OR make a batch of our hazelnut pesto 


Option to add cheese (yes!), just choose your favourite melting variety... we used: 

  • 200g Sheese Greek Style, grated or sliced
  • 5 tbsp Angel Food Parmesan Alternative 



  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  2. In a large wok or saucepan, fry the onion in a little oil until lightly golden. 
  3. Add the courgette, carrot and mushrooms and fry for a further 5 minutes, stirring frequently. 
  4. Add the garlic and fry for a further minute. 
  5. Stir in the tomato puree, red wine, tinned tomatoes, syrup (or sugar) and stock. Bring to the boil, turn down the heat and simmer for around 20 minutes. Set aside and leave to cool slightly. 


  1. Using a medium saucepan, melt the spread on a low heat. 
  2. Take the saucepan off the heat and stir in the flour until you have a paste. 
  3. Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps. 
  4. Once the sauce has thickened, add the mustard, nutmeg and optional extras. Use a balloon whisk to get rid of lumps if necessary. 
  5. Try the sauce and add salt to your taste. Stir through the pesto (bought or homemade). Set aside. 


  1. Using a baking tray (12"x10"x2" approx.), pour half of the bechamel and spread evenly accross the bottom of the tray. 
  2. Stuff the cannelloni with the mince mixture using a teaspoon and line them up over the bechamel layer until the tray is completely covered. 
  3. If you have any leftover mince then add another layer over the cannelloni tubes. The rest you can freeze to make a spag bol. 
  4. Pour the remaining bechamel over the top and spread evenly. Top off with the cheese of your choice. 
  5. Cover the top of the dish in foil and place in the oven. 
  6. Cook for 30 minutes, remove the foil and place back in the oven for another 15 minutes. 
  7. Serve with fresh basil, toasted pine nuts, garlic bread and salad. Enjoy :) 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Chilli Hotpot with Black Beans, Lentils & Chocolate
This is a simple, hearty dish that lends itself to bulk cooking. We've used tinned beans and lentils for speed...See recipe »
One Pot 'Chicken' Jambalaya
Try our version of a New Orleans favourite! It's only one pot too so save time on the dreaded washing...See recipe »
Classic Carrot Cake
Wow your friends and family with this deliciously moist carrot cake! It's really simple to make and perfect with a...See recipe »
Hot Cross Buns With Marmalade Glaze
Not just for Easter, these buns make a perfect breakfast or snack anytime of the year. Toast, spread with dairyfree...See recipe »
Artichoke Fish Cakes with Dill Mayo
You won’t believe how convincing these fishcakes are – in appearance, texture and taste. Delicious served with a salad for...See recipe »
Quick & Easy Filet-No-Fish
This is our super easy version of a filet-no-fish! Grab a slice of tofu, mix up a paste and fry...See recipe »
No-bake Light & Fluffy Vanilla Cheesecake (no cashews)
This is our version of the new Frankie & Benny's vegan vanilla Oreo cheesecake. It's so quick to make and...See recipe »
THIS Isn't Chicken Vietnamese Curry
This is our version of a PHO favourite! Lots of delicious veggies, creamy coconut milk, fragrant spices, toasted cashews, crispy...See recipe »
Cheesecake Brownies
Take two of the best desserts ever, mix them together and what have you got... a decadent and outrageously delicious...See recipe »
Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!See recipe »
15 Minute Flourless Choc Chip Banana Muffins
I don’t usually toot my own horn, but these are genius! My daughter and husband both love them and I...See recipe »
Chinese Omelette
This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly...See recipe »
No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)See recipe »
Roast Parsnip & Cashew Curry
A seasonal, unusual and deliciously hearty curry. The combination of flavours works incredibly well together and it's definitely a crowd-pleaser...See recipe »
Black Forest Gateau Smoothie
This smoothie is so incredibly indulgent and delicious, you can't believe it's made from fruit - you can have it...See recipe »