Name: VEGAN BEEF CANNELLONI
Total time: 90 min
Ingredients: 85 g sunflower seed mince; 1 tin chopped tomatoes; 200 ml vegan red wine; 200 ml veg stock; 1 carrot; 1 onion; 1 celery stick; 3 garlic cloves (minced); 1/2 tsp of each dried rosemary,thyme, oregano, marjoram, basil, smoked paprika; 1/4 tsp dried sage; 1 tbsp tamari or coconut aminos for soy free; 2 tbsp balsamic vinegar; 1 tsp maple syrup; 1/4 tsp pepper; 1 tsp salt; 1 tbsp olive oil; 3 cups 300g cauliflower florets chopped into 1/2 inch pieces; 1.5 cups 270g cashews; 3 cups 700ml unsweetened almond milk; 1 garlic clove (minced); 1 tsp dijon mustard; 4 tbsp white miso; 3 tbsp nutritional yeast; 1 tbsp coconut oil; 1 tsp himalayan salt; White pepper; 1 large leek (halved then thinly sliced); 1 cup basil; 1 large garlic clove (minced); 4 tbsp olive oil

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VEGAN ‘BEEF’ CANNELLONI

gluten free, Mains, VEGAN
0

baked pasta bolognese sauce cheese sauce make ahead pasta pesto sunflower mince

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