Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans Vegan Recipe

Ingredients

• 8 sheets flat no-boil lasagna noodles
• 2 ounces dried morel mushrooms
• 1 large sweet potato, peeled and roughly cubed (about 8 ounces)
• 1 tablespoon maple syrup
• 1 tablespoon extra-virgin olive oil, plus more for serving
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola or vegetable oil
• 8 ounces wild mushrooms of your choice, sliced into 1/2-inch pieces
• 1 small shallot, minced (about 2 tablespoons)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 2 teaspoons picked fresh thyme leaves
• 2 teaspoons soy sauce, divided
• 1 tablespoon lemon juice, divided
• 1 cup dry white wine
• 2 (15-ounce) cans large butter beans, 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 chopped fresh parsley leaves

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