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BOSH! Recipe Video

Spicy, Creamy Cannelloni

This spicy, creamy cannelloni is perfect for warming you up in the winter evenings, add it to your #veganuary recipe repertoire!


Ingredients:

Spiced Cream “Cheese”
1.5 cups cashews (soaked)
1/2 cup nut milk
2 tbsp nutritional yeast
pinch salt
1.5 tbsp sundried tomato oil
2 large shallots, minced
2 cloves garlic, minced
1 Red Pepper
2 Chillies
1 cup sun dried tomatoes (finely chopped)

8 cannelloni pasta tubes
Olive oil for greasing
3 cups pre-made tomato chilli sauce
1/2 small block dairy free cheese (grated)

Directions:

1. Put all the Ricotta “Cheese” ingredients in a liquidiser and whizz them up into a thick cream (it should be the consistency of garlic and herb cheese)

2. Heat the sun-dried tomato oil in a small saucepan, fry the shallots and garlic until they’re nicely cooked

3. Throw the red pepper, chillies and sun-dried tomatoes into the frying pan and cook everything together

4. Put the contents of that pan into the food processor & pulse it in to the ‘cheese’ (make sure it’s only MIXED not blended together – it should be cream with red streaks, not light red)

5. Put the ‘cheese’ into a piping bag and pipe it into the tubes of cannelloni pasta so they’re well packed

6. Grease a lasagne dish and place the packed tubes of pasta neatly into it

7. Pour the spicy tomato sauce over the cannelloni

8. Cover with tin foil, put the dish in the oven and bake for 30 minutes at 180C

9. Sprinkle on the grated cheese, then bake for a further 10 minutes.

10. Take the dish out of the oven and serve the cannelloni with a side salad

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