I’ll be honest, I’ve been meaning to make cannelloni for months, after I spotted a carton of the pasta tubes in a beautiful shade of blue (or green?) in Tesco. Finally today I got around to making it, not least because my jar of white sauce was about to go out of date… And I’m glad I did, it was well worth the wait!
My recipe below was thrown together based on what else I had in, very loosely based on the recipe on the cannelloni tubes box, and obviously veganised.
- 1 white onion, diced
- 1 tbsp vegetable oil
- 2 cloves garlic, crushed
- 3 tblsp tomato purée
- 1 tblsp wholegrain mustard
- 1 tbsp balsamic glaze (or vinegar)
- 1 each red, yellow and green peppers, diced
- 1 punnet cherry tomatoes, chopped
- 2 tsp Dalmatian mixed herbs, plus fresh basil
- 12 tubes (half a box) of cannelloni
- 6-8 handfuls kale, chopped
- 1 can black-eyed beans, rinsed
- 2 handfuls vegan cheese (I used smokey flavour Tesco own brand), grated
- 2 tsp bouillon powder
- ½ carton soya yogurt
- 1 jar free-from white sauce (no dairy/egg/wheat) from Tesco (or make a white sauce)
- A bit more grated cheese
- Pre-heat the oven to 180°C. Lightly fry the onions then add the garlic, tomato purée, then mustard and balsamic while gently frying a bit more (adding a splash of water if it gets dry). Add the peppers, tomatoes and herbs and simmer for 5 minutes then set to one side.
- In a wok, add some water to steam kale for 5 minutes then add the beans and simmer for 2 more minutes. Once most of the water has evaporated and the kale is warm and soft, add the vegan cheese and bouillon, stirring in well, then add the yogurt and stir for 5 minutes on a gentle heat.
- Add the red sauce to the bottom of the oven dish. Fill each of the pasta tubes with the filling and place in the dish in a neat arrangement. Put any excess filling over the top then cover with the white sauce and sprinkle the last of the cheese on top.
- Bake for 50 minutes until slightly brown. Allow to cool for a few minutes before serving with a light leafy salad, olives or cheeky wedges.