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Mushroom Stuffed Cannelloni With Sunflower Seed Cream [Vegan, Gluten-Free]

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Cannelloni are typically stuffed with meat or cheese, but these use an all-vegetable filling instead. White Button and Porcini mushrooms are sautéed with aromatics, anise flavored liqueur, and cheesy nutritional yeast then blended then stuffed inside cannelloni. It's topped with a simple sunflower seed cream and garnished with fresh dill. These stuffed cannelloni are a dish fit for any special occasion.

Mushroom Stuffed Cannelloni With Sunflower Seed Cream [Vegan, Gluten-Free]




For the Cannelloni:

  • 8.8 ounces vegan cannelloni
  • 14 ounces White Button mushrooms, sliced
  • .5 ounces dried Porcini mushrooms
  • 14 ounces leeks, sliced
  • 1 small fennel, finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 bunch of dill, finely chopped
  • 2 cups non-dairy milk
  • 4 tablespoons olive oil
  • 2 tablespoons anise-flavoured liqueur
  • Pepper, to taste
  • 1 tablespoon poppy seeds and black sesame seeds
  • 2 tablespoons nutritional yeast (optional)

For the Sunflower Seed Cream:

  • 1 cup sunflower seeds, soaked overnight
  • 1 big garlic clove
  • 1/3 bunch of dill
  • 3 tablespoons lemon juice
  • 1/4 cup, plus 3 tablespoons sunflower seed soaking water
  • 2 tablespoons olive oil
  • 1 tablespoon nutritional yeast (optional)


  1. Soak Porcini mushrooms in 1 cup non-dairy milk for 2 hours. Then, finely chop them and set milk aside. Soak the sunflower seeds in water.
  2. In a big non-sticking frying pan, place Porcini along with all the other vegetables and cook over medium heat. After a while, pour in some oil and sauté for 2-3 minutes. Then, pour liqueur and stir until all liquid is evaporated. Remove from heat.
  3. In the meantime, make the cream by blending all its ingredients in a food processor until creamy.
  4. Pulse the vegetables in a food processor too (don’t purée them, just chop them so that you can fill the cannelloni easily). Add in the vegetable filling and 3 tablespoons of the cream, then stir to combine.
  5. Fill cannelloni with a spoon and lay them on a greased baking dish. Pour 1 cup milk in the sunflower cream and stir it. Pour it over the pasta. Then, pour the rest of the milk. Top with nutritional yeast, sesame, and poppy seeds. Cover with aluminum foil and bake in preheated oven at 355°F for 1/2 hour until pasta is soft.
  6. Then, uncover and let cook for another 5-10 minutes until golden brown. Remove from the oven and allow to cool before serving. Top with freshly ground pepper and finely chopped dill.





Delicious plant-based recipes made with wholesome ingredients and Mediterranean flavors! Hey, I am Lenia Patsi, a happy mom, wife, runner from sunny Greece! My sister, Dimitra, and I love cooking, so we created a blog where we share delicious plant-based recipes made with wholesome ingredients! Now I am cooking solo and my goal is to prove that healthy vegan food can be really awesome! So follow me on my culinary adventures at The Veggie Sisters.



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0 comments on “Mushroom Stuffed Cannelloni With Sunflower Seed Cream [Vegan, Gluten-Free]”

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1 Years Ago

Hi. Cannelloni aren\'t gluten free, are they? I think it\'s possible to find some gluten free in the stores, but if you use those with gluten in this recipe, could you remove the "gluten free" mention in the title, please? Thank you very much. Have a nice day.

27 Dec 2017

I could not find Cannelloni so I am using Manicotti ..hoping that is ok.

31 Dec 2017

I made this dish with Manicotti ..my only mistake was warming them too long and I dried out some of the noodle..whoops! Will not do that again..But they came out surprisingly good! Thinking of trying to throw on a little red sauce ..but I came up with a great idea for Passover..using this mushroom mixture on two pieces of Matzoh then frying the Matzoh. In the past I made a mashed potato and onion mixture..this year I will mix the mushroom mixture with the potato and see how it works out.

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