(MEATLESS MONDAYS/VEGAN RECIPES) This week, indulge in your favorite fall flavors with this pumpkin cannelloni recipe.

The filling is wonderfully sweet and hearty, made from pumpkin, onions, and cranberries, and topped with an amazing almond crust.

Not only are these cannelloni made from all-natural ingredients, but they are completely vegan and gluten-free, too! As always, happy eating! — Global Animal

Pumpkin Cannelloni. Photo Credit: Contentedness Cooking

Pumpkin Cannelloni

Yield: 6 servings


For the almond sauce:

  • 1 1/4 cups (165 g) almonds, soaked overnight
  • 1 lemon
  • 2 Tbs white vinegar
  • 1 1/4 cups (300 ml) water
  • salt, pepper to taste

For the pumpkin cannelloni:

  • 1 small pumpkin
  • 12 vegan + gf cannelloni
  • 1/2 cup (60 g) dried cranberries
  • 1 onion
  • 1 large handful pumpkin seeds
  • salt, pepper, nutmeg (optional)


For the almond sauce:

  1. Soak the almonds in water overnight.
  2. Drain the almonds and transfer them to a blender. Add the remaining ingredients and process until smooth.

For the pumpkin cannelloni:

  1. Peel and seed the pumpkin. Chop into bits and cook until soft. Drain and mash the softened pumpkin in a bowl.
  2. Chop the onion and briefly roast them with a drop of your favorite oil. Add them and the cranberries to the mashed pumpkin and mix well. Season with salt, pepper, and – if you like – a pinch of nutmeg.
  3. Preheat oven to 390°F (200°C).
  4. Fill the cannelloni with the pumpkin puree (if the almond sauce is very firm, you could precook the cannelloni a bit first, depending on the manufacturer) and transfer to a baking dish.
  5. Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.

Recipe Courtesy of Contentedness Cooking

More Contentedness Cooking: https://www.contentednesscooking.com/pumpkin-cannelloni/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!