This version of cannelloni al Forno is just as cheesy and deliciously savory as the original, but it's completely dairy-free! Gluten-free cannelloni are stuffed with a savory mixture of quinoa, sautéed mushrooms and zucchini, diced tomatoes, and a splash of balsamic vinegar. Then, they're topped with a layer of tomato sauce followed by a layer of vegan cheese shreds that get stretchy and melty in the oven. If you are looking for a stunning vegan pasta dish, look no further than to these cannelloni.

Cannelloni With Quinoa Mushroom Stuffing [Vegan, Gluten-Free]

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Cooking Time



  • 3/4 cup uncooked quinoa
  • 12 gluten-free cannelloni
  • 8 ounces mushrooms
  • 1 zucchini
  • 1 8-ounce can diced tomatoes
  • 1 tablespoon olive oil
  • A splash of balsamic vinegar (optional)
  • Salt and pepper, to taste
  • 1-2 garlic cloves pressed/minced
  • 4 ounces vegan cheese shreds, for topping


  1. Preheat oven to 390°F,
  2. Cook the quinoa according to the manufacturer's instructions.
  3. In the meantime, finely chop the mushrooms and zucchini. Heat the olive oil in a saucepan and sauté the vegetables until soft. Season with garlic, salt, and pepper.
  4. Mix the sautéed vegetables with the cooked quinoa. Fill the cannelloni with the mixture and transfer to a casserole dish.
  5. Season the tomato dices with salt and pepper, and a splash of balsamic vinegar. Pour over the cannelloni and cover with vegan cheese.
  6. Bake in the oven for 20 minutes.

Nutritional Information

Total Calories: 1894 | Total Carbs: 183 g | Total Fat: 60 g | Total Protein: 47 g | Total Sodium: 2251 g | Total Sugar: 25 g (Per Serving) Calories: 316 | Carbs: 31 g | Fat: 10 g | Protein: 8 g | Sodium: 375 g | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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