Creamy Vegan Pesto Cannelloni Recipe

Step 1

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Step 2

In a large wok or saucepan, fry the onion in a little oil until lightly golden.

Step 3

Add the courgette, carrot and mushrooms and fry for a further 5 minutes, stirring frequently.

Step 4

Add the garlic and fry for a further minute.

Step 5

Stir in the tomato puree, red wine, tinned tomatoes, syrup (or sugar) and stock. Bring to the boil, turn down the heat and simmer for around 20 minutes. Set aside and leave to cool slightly.

Step 6

Using a medium saucepan, melt the spread on a low heat.

Step 7

Take the saucepan off the heat and stir in the flour until you have a paste.

Step 8

Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps.

Step 9

Once the sauce has thickened, add the mustard, nutmeg and optional extras. Use a balloon whisk to get rid of lumps if necessary.

Step 10

Try the sauce and add salt to your taste. Stir through the pesto (bought or homemade). Set aside.

Step 11

Using a baking tray (12″x10″x2″ approx.), pour half of the bechamel and spread evenly accross the bottom of the tray.

Step 12

Stuff the cannelloni with the mince mixture using a teaspoon and line them up over the bechamel layer until the tray is completely covered.

Step 13

If you have any leftover mince then add another layer over the cannelloni tubes. The rest you can freeze to make a spag bol.

Step 14

Pour the remaining bechamel over the top and spread evenly. Top off with the cheese of your choice.

Step 15

Cover the top of the dish in foil and place in the oven.

Step 16

Cook for 30 minutes, remove the foil and place back in the oven for another 15 minutes.

Step 17

Serve with fresh basil, toasted pine nuts, garlic bread and salad. Enjoy