Baked Cannelloni beans and leek will probably become one of your favorite recipes to make if it hasn’t already. It is a quick and easy high protein recipe with a unique taste of leek in it.
Cannelloni beans are one of my regular ingredients that I always keep in the pantry since they are great source of protein and fiber.
I love baking cannelloni beans, and have it ready in the fridge specially after coming back home from the gym, and trust me this way of baking your beans will be a game changer.
I used nutritional yeast which gave the dish a very cheesy flavor and it is very high on B vitamins including b12. You can use chickpea flour instead of white flour to add to the protein and make it healthier. Also you can add vegan cheese on top of it if you like. Usually when I bake it as a quick meal after gym I don’t add cheese to it, but if I’m baking for my guests I make it cheesy and everyone have enjoyed it so far.
Ingredients for baked cannelloni beans and leek
-3 cans of white beans
-3 leeks
-1 cup of vegetable milk
-1 tablespoon of nutritional yeast
-2 tablespoons of chickpea flour
-Rosemary
-Salt and pepper
Instructions
I don’t know why but for some reason leeks are one of the most underrated vegetables out there. It is used a in soups during winter and it is most probably for its immune boosting properties. By the way, leeks are great source of antioxidants so let’s start by roasting the leeks in the oven first.
Drizzle some good quality olive oil on the leeks, add some salt and place them in the oven on 180°C for about 35 minutes or until they are cooked and soft, and change to beautiful golden color.
Drain the beans from the can (you can cook from the scratch too if you don’t like using canned beans) and mix the chickpea flour with milk in a saucepan, add the spices, nutritional yeast and rosemary and let it simmer for about 5 minutes.
By now you should have a creamy sauce, put that aside and get the leeks out of the oven. Remove the first layer of the leek and chop it evenly.
Now pour the beans into an oven safe dish, add the chopped leeks and the cream sauce and bake in the oven at 180°C for 30 to 35 minutes.
If you would like to have some vegan cheese on top of it go for it and enjoy every bite of this delicious and nourishing dish.