Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan)

Serious Eats
18Ingredients
Calories
80Minutes

Ingredients

  • 8 sheets no boil lasagna noodles (flat)
  • 2 ounces mushrooms (dried morel)
  • 1 sweet potato (large, peeled and roughly cubed, about 8 ounces)
  • 1 tablespoon maple syrup
  • 1 tablespoon extra-virgin olive oil (plus more for serving)
  • ground black pepper
  • kosher salt
  • 1 tablespoon canola oil
  • 8 ounces wild mushrooms (your choice, sliced into 1/2-inch pieces)
  • 1 shallot (small, minced, about 2 tablespoons)
  • 1 clove garlic (minced, about 1 teaspoon)
  • 2 teaspoons fresh thyme leaves (picked)
  • 2 teaspoons soy sauce (divided)
  • 1 tablespoon lemon juice (divided)
  • 1 cup dry white wine
  • 30 ounces butter beans (large, drained but not rinsed)
  • 1 head escarole (dark green leaves and ends removed and discarded, pale stalks and leaves washed and cut into 3-inch segments)
  • 2 tablespoons fresh parsley leaves (chopped)
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