Category, DifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Spinach pesto
 3 cloves peeled garlic
 100 g roasted cashew nuts
 100 g spinach
 ½ juice of lime
 1 tsp salt
 75 ml sunflower oil
 75 ml water
Bechamel
 3 tbsp oil
 3 tbsp white flour
 ¾ tsp salt
 ½ tsp black pepper
 350 ml soy milk
Tomato Sauce
 2 cloves garlic chopped finely
 1 red chilli
 1 ½ tbsp oil
 2 tins of chopped tomatoes
 1 tsp salt
 ½ tsp black pepper
 1 tbsp maple syrup
Remaining
 250 g cannelloni tubes
 50 g Vegan cheese to top

Instructions
1

Preheat your oven to 180 degrees celsius

Spinach Pesto
2

First step is to make your spinach pesto

3

Add the peeled garlic cloves, cashew nuts, spinach, lime, salt, sunflower oil and water to a blender and blend together

Bechamel
4

For the bechamel, start by making the make the roux, add the oil to a pan on a high heat along with flour, a salt and a pinch of pepper and cook for 1 minute

5

Once the roux starts to clump together add in the soy milk

6

Bring to the boil, stirring all the while and then knock off the heat

7

Combine with the spinach pesto and set aside

Tomato Sauce
8

Time to make your tomato sauce

9

Add 1 1/2 tbsp oil to a pan on a high heat. Add to the pan 1 finely chopped red chilli and 2 cloves finely chopped garlic, reduce heat to medium.

10

Fry for about a minute until the garlic starts to golden and then add the two tins of chopped tomatoes and mix through

11

Season with 1 tsp salt, a pinch of black pepper and 1 tbsp maple syrup and bring to the boil and reduce to a simmer knock off the heat

12

Use a piping bag to squeeze the spinach béchamel sauce into the cannelloni tubes, keeping the tubes standing up straight they will be easier to fill.

13

Lay the filled tubes on their sides and submerge with the tomato sauce

14

Top it off with a covering of vegan cheese and cook in oven for 25 minutes

15

Perfect to serve on a cold wintery day!

Ingredients

Ingredients
Spinach pesto
 3 cloves peeled garlic
 100 g roasted cashew nuts
 100 g spinach
 ½ juice of lime
 1 tsp salt
 75 ml sunflower oil
 75 ml water
Bechamel
 3 tbsp oil
 3 tbsp white flour
 ¾ tsp salt
 ½ tsp black pepper
 350 ml soy milk
Tomato Sauce
 2 cloves garlic chopped finely
 1 red chilli
 1 ½ tbsp oil
 2 tins of chopped tomatoes
 1 tsp salt
 ½ tsp black pepper
 1 tbsp maple syrup
Remaining
 250 g cannelloni tubes
 50 g Vegan cheese to top

Directions

Instructions
1

Preheat your oven to 180 degrees celsius

Spinach Pesto
2

First step is to make your spinach pesto

3

Add the peeled garlic cloves, cashew nuts, spinach, lime, salt, sunflower oil and water to a blender and blend together

Bechamel
4

For the bechamel, start by making the make the roux, add the oil to a pan on a high heat along with flour, a salt and a pinch of pepper and cook for 1 minute

5

Once the roux starts to clump together add in the soy milk

6

Bring to the boil, stirring all the while and then knock off the heat

7

Combine with the spinach pesto and set aside

Tomato Sauce
8

Time to make your tomato sauce

9

Add 1 1/2 tbsp oil to a pan on a high heat. Add to the pan 1 finely chopped red chilli and 2 cloves finely chopped garlic, reduce heat to medium.

10

Fry for about a minute until the garlic starts to golden and then add the two tins of chopped tomatoes and mix through

11

Season with 1 tsp salt, a pinch of black pepper and 1 tbsp maple syrup and bring to the boil and reduce to a simmer knock off the heat

12

Use a piping bag to squeeze the spinach béchamel sauce into the cannelloni tubes, keeping the tubes standing up straight they will be easier to fill.

13

Lay the filled tubes on their sides and submerge with the tomato sauce

14

Top it off with a covering of vegan cheese and cook in oven for 25 minutes

15

Perfect to serve on a cold wintery day!

Ultimate Vegan Cannelloni

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