Step 1

Place a large saucepan or cast-iron dutch oven over a medium heat and add a drizzle of olive oil. Once the oil is hot, add the onion and garlic and fry for two minutes. Add the smoked paprika, lentils, soy sauce, miso and balsamic vinegar and cook for another 2 minutes, stirring constantly.

Step 2

Add the tinned tomatoes, bouillon powder and boiling water. Stir to combine. Once the mixture reaches a boil, reduce the heat to a simmer. Allow to cook for 20 minutes, stirring often, or until nice and thick. While the sauce thickens, make the béchamel.

Step 3

Preheat the oven to 180c

Step 4

Place the vegan butter in a medium saucepan over medium/low heat. Allow the vegan butter to melt fully until it starts to bubble. Add the flour and stir to combine. Keep stirring to allow the flour to cook for around 30 seconds before adding a small drizzle of the milk and whisking vigarously until smooth. Add the rest of the milk in additions, whisking between each one to ensure the béchamel stays smooth.

Step 5

Once all the milk is added, add the remaining béchamel ingredients and whisk to combine. Whisking frequently, bring the béchamel to a gentle simmer so that bubbles are rising to the surface - keep whisking until the sauce is thick (around 10 minutes).

Step 6

Using a ladle, remove around 1/4 of the béchamel sauce from the pan and place in a small bowl. Separately, in another small bowl, whisk together the tapioca starch, soy milk, garlic powder and onion powder until smooth. Pour into the decanted 1/4 of the béchamel sauce and whisk well to combine. Set aside.

Step 7

In a baking tray, place a thin layer of the lentil ragout. Using a teaspoon, fill the cannelloni tubes with the remaining ragout, one by one, and place in the tray. Once all the tubes are filled, pour any remaining ragout over the tubes (if you have any left).

Step 8

Pour the béchamel over the cannelloni, followed by the cheesy topping. The cheesy topping may have thickened a lot, so you may need to spoon it out, rather than pour.

Step 9

Place in the oven for 25-30 minutes or until the cannelloni is soft but still holds its shape. If you'd like the top more brown and crispy, place under the grill/broiler for a few minutes before sprinkling with parsley and serving.