We served Cannelloni in the cafe for a long time and it was always a hit with customers, especially on the cold days. It’s such a lovely warm belly hug of a dish! A perfect meal of these dark winter evenings.

INGREDIENTS

  • 3 cloves peeled garlic
  • 100g roasted cashew nuts
  • 100g spinach
  • juice of half a lime
  • 1 tsp salt
  • 75ml sunflower oil
  • 75ml water
  • 3 tbsp oil
  • 3 tbsp white flour
  • pinch of salt
  • pinch of black pepper
  • 350ml soy milk
  • 2 clives garlic chopped finely
  • 1 red chilli
  • 1 1/2 tbsp oil
  • 2 tins of chopped tomatoes
  • 1 tsp salt
  • pinch of black pepper
  • 1 tbsp maple syrup
  • 250g cannelloni tubes
  • Vegan cheese to top

INSTRUCTIONS

  • Preheat your oven to 108 degrees celsius
  • First step is to make your spinach pesto
  • Add 3 cloves peeled garlic, cashew nuts, spinach, lime, 1 tsp salt, 75ml sunflower oil and 75ml water to a blender and blend together
  • Next step is your vegan béchamel
  • To make the roux, add 3 tbsp oil to a pan on a high heat along with 3 tbsp flour, a pinch of salt and a pinch of pepper and cook for 1 minute
  • Once the roux starts to clump together add in the soy milk
  • Bring to the boil, stirring all the while and then knock off the heat
  • Combine with the spinach pesto and set aside
  • Time to make your tomato sauce
  • Add 1 1/2 tbsp oil to a pan on a high heat. Add 1 finely chopped red chilli and 2 cloves finely chopped garlic
  • Fry for about a minute until the garlic starts to golden and then add the two tins of chopped tomatoes and mix through
  • Season with 1 tsp salt, a pinch of black pepper and 1 tbsp maple syrup and bring to the boil and knock off the heat
  • Use a piping bag to squeeze the spinach béchamel sauce into the cannelloni tubes
  • Lay the tubes on their sides and submerge with the tomato sauce
  • Top it off with a covering of vegan cheese and cook in oven for 25 minutes
  • Perfect to serve on a cold wintery day!
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