Vegan Cannelloni

After placing the filled shells in the baking dish, drizzle the leftover sauce over them.
Grill, covered, for forty minutes. Remove the lid and roast it for another three minutes. Before serving, let it cool for several moments.
Tips for serving:
For a splash of color, sprinkle fresh herbs like basil and parsley on top. Enjoy lightly brushing my almond parmesan on top.
Notes:
Keep the remaining recipe in a covered vessel in a cool place for almost five days.
Yes, you may make the cannelloni ahead of time and freeze it. To preserve for up to two or three months, just use freezer-safe containers, seal firmly, and store in the freezer. When it’s time to bake, proceed as directed, allowing ten more minutes for cooking.
Frequently Asked Questions:
Specifics:

Is boiling the cannelloni good for making them?
No, that’s what makes working with this pasta so wonderful. Because it cooks directly in the baking dish with the spaghetti sauce and stuffing, there’s no need to boil it before preparation. Simple as pie.
Nutritional facts:
Cholesterol: 0 mg.

Fiber: 6.3 g

Calories: 473 kcal.

Sugar: 8.1 g.

Sodium: 384.9 mg.

Protein: 16.9 g.

Total carbohydrates: 43 g.

Saturated fat: 4.3 g.

Vitamin A: 59%

Total fat: 28.5 g.

Vitamin C: 29%

Calcium: 8%