Tips for Making Vegan Cannelloni

1. Partially cook the lasagna sheets: To ensure the perfect texture, cook the lasagna sheets just until they are pliable, but not fully cooked. This prevents them from becoming too soft or mushy when baked with the asparagus and sauce but makes them easy enough to manipulate into cannelloni shells.
2. Blanch the asparagus: Briefly blanching the asparagus in boiling water helps to preserve its vibrant green color and maintain a slightly crisp texture. Be sure to immediately transfer the asparagus to an ice bath after blanching to halt the cooking process.
3. Be generous: The vegan béchamel sauce and vegan parmesan contribute to the creaminess and flavor of the dish. Don't skimp on these components – they enhance the overall taste and texture of your vegan cannelloni.
4. Explore additional flavors: Feel free to get creative and incorporate other ingredients, such as sautéed mushrooms, vegan ricotta, or even spinach, to add variety and depth to the filling. Experiment with different combinations to find your perfect vegan cannelloni.
5. Choose a high-quality vegan parmesan: The quality of your vegan parmesan can greatly impact the overall flavor of the dish. Opt for a well-reviewed brand or consider making your own homemade vegan parmesan to ensure the best taste and consistency.
6. Boost the cheesy flavor: You can add a sprinkling of nutritional yeast to as your sauce thickens to give this irresistible comfort food an extra cheesy kick that the whole family and all your non-vegan friends will appreciate.
7. Up the flavor profile: Add garlic powder, black pepper, or a dash of paprika to suit your tastebuds.
8. Preheat the oven: Ensure your oven is preheated to the correct temperature before baking your cannelloni. This will help the dish cook evenly and achieve the desired golden-brown finish.
9. Grease the baking dish: Lightly grease your baking dish with oil or vegan butter to prevent the cannelloni from sticking and to make serving easier.
10. Check for doneness: To ensure the cannelloni is fully cooked, check that the lasagna sheets are tender and the filling is heated through. If needed, adjust the baking time accordingly.
11. Allow the dish to rest: After removing the cannelloni from the oven, let it rest for a few minutes before serving. This will help the flavors meld together and make the dish easier to serve.
12. Presentation matters: For an elegant presentation, garnish the finished dish with microgreens, fresh herbs, or a sprinkle of extra vegan parmesan. A beautiful presentation will make your vegan cannelloni even more enjoyable to serve and eat.
13. Serve them with crisp green salad, Shaved Asparagus Salad with Peanut Dressing , Asparagus Radish Salad, Strawberry Poppy Seed Salad with Asparagus and Rhubarb, garlic bread, vegan caprese salad, eggplant parmesan, cucumber and tomato salad, roasted vegetables, focaccia bread,vegan Caesar salad, Polenta, or marinated artichoke hearts.
     

Storing and Reheating Vegan Cannelloni

1. Allow the cannelloni to cool completely: After cooking the vegan cannelloni, let it cool to room temperature before attempting to store it. This will help prevent condensation and sogginess.
2. Refrigerate: Transfer the cooled vegan cannelloni to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store the cannelloni in the refrigerator for up to 3-4 days.
3. Freeze for longer storage: Wrap individual portions or the entire dish tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe airtight container or a resealable plastic freezer bag. Be sure to label the container or bag with the date and contents. Frozen vegan cannelloni can be stored for up to 2-3 months.
4. Reheating refrigerated cannelloni: To reheat the refrigerated vegan cannelloni, preheat your oven to 350°F (175°C). Remove the plastic wrap or aluminum foil and cover the dish loosely with a fresh piece of aluminum foil to prevent the top from drying out or burning. Heat the cannelloni for approximately 20-25 minutes, or until heated through and the sauce is bubbling.
5. Reheating frozen cannelloni: You can reheat frozen vegan cannelloni without thawing it first. Preheat your oven to 350°F (175°C). Remove the plastic wrap or aluminum foil, and cover the dish loosely with a fresh piece of foil. Bake for approximately 45-60 minutes, or until heated through and the sauce is bubbling. Be sure to check for doneness, as the exact reheating time may vary depending on the size of the portions.