This Vegan Cannelloni is a healthy, low-carb twist on classic cannelloni. It features a creamy vegan spinach filling wrapped in grilled eggplant slices and baked until tender. The dish is Paleo, Grain Free, Gluten Free, Dairy Free, and compatible with the Specific Carbohydrate Diet.
You might be skeptical: cannelloni without grains, gluten or dairy? It sounds unlikely, but this version really works. Thinly sliced eggplant replaces pasta noodles — once grilled or roasted the slices are pliable yet sturdy enough to hold the filling. The basil and spinach filling is rich and creamy, with bright notes of lemon, garlic and fresh basil that mimic the texture of traditional ricotta.
I include raw spinach in the filling to boost iron and protein while keeping a vibrant green color; you can substitute more basil or use kale instead if you prefer. The filling blends to a smooth consistency thanks to soaked cashews and almond milk — creamy without dairy.
A simple tomato sauce finishes the dish. You can prepare the filling, sauce and eggplant up to a day in advance, then assemble and bake before serving. Leftovers keep well for 3–4 days and reheat nicely.
More vegan recipes you might enjoy
- Stuffed Pepper Soup
- Vegan Beet & “Goat Cheese” Bites
- Pumpkin Pie Smoothie
- Roasted Pumpkin with Honey, Thyme & Pecans
- Cauliflower Tabbouleh Salad
- Roasted Cauliflower & Butternut Squash Tacos
If you make this recipe, share your thoughts in the comments or tag me on Instagram (@everylastbite_) — I love seeing your photos!
Eggplant Cannelloni
DFDairy Free
SCDSpecific Carbohydrate Diet
PPaleo
VVegan
Ingredients
Basil & Spinach Filling
- 2 cups cashews soaked at least 4 hours
- 3 cloves garlic crushed
- 1/4 cup nutritional yeast (or parmesan for SCD)
- 1 tbsp lemon juice
- 1/2 cup almond milk
- 1/2 cup basil
- 3/4 cup spinach
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 eggplant
Tomato Sauce
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1 can chopped tomatoes
- 1 tsp honey or other sweetener optional
- salt & pepper
- 2 tbsp chopped basil
- 2 tbsp grated parmesan optional
Instructions
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Preheat the oven to 175°C (350°F).
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Drain the soaked cashews and blend with garlic, nutritional yeast, lemon juice and almond milk until creamy. Add spinach and basil and continue blending until smooth. Season with salt and pepper. This can be made a day ahead.
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Slice the eggplant lengthwise into 1/4–1/2 inch thick slices. Lightly salt both sides and let rest 10–15 minutes to draw out moisture. Wipe off the salt with paper towels.
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Grill the eggplant 2–3 minutes per side on a well-oiled grill, or bake at 200°C (400°F) for about 15 minutes, until tender. Remove and set aside.
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For the sauce: heat olive oil in a pot over medium heat, add garlic and cook until soft. Add chopped tomatoes and sweetener, then simmer for about 10 minutes until slightly thickened. Season with salt and pepper and pour a little sauce into the bottom of a baking dish.
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Place 2–3 spoonfuls of the spinach-basil mixture near one end of each eggplant slice and roll tightly. Arrange rolls seam-side down on top of the sauce in the baking dish.
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Pour the remaining sauce over the rolls and bake for 15 minutes.
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Serve hot, sprinkled with grated parmesan and chopped basil if desired.
Nutrition
| Carbohydrates: 42g
| Protein: 18g
| Fat: 37g
| Fiber: 11g
Nutrition information is automatically calculated and should be used as an approximation.
