1/2tspof each dried rosemary,thyme, oregano, marjoram, basil, smoked paprika
1/4tspdried sage
1tbsptamari or coconut aminos for soy free
2tbspbalsamic vinegar
1tspmaple syrup
1/4tsppepper
1tspsalt
1tbspolive oil
Cheese sauce
3cups300g cauliflower florets chopped into 1/2 inch pieces
1.5cups270g cashews
3cups700ml unsweetened almond milk
1garlic cloveminced
1tspdijon mustard
4tbspwhite miso
3tbspnutritional yeast
1tbspcoconut oil
1tsphimalayan salt
White pepper
1large leekhalved then thinly sliced
Pesto breadcrumbs
1cupbasil
1large garlic cloveminced
4tbspolive oil
1/2tbsplemon juice
1/8cuptoasted pinenuts
Or 2 tbsp's of store-bought vegan green pesto
80ggluten free brown bread
20Gluten free cannelloni pasta tubesI used Tenuta Marmorelle brand
Instructions
Bolognese
In a food processor blitz carrot + onion + celery until finely chopped. I make my mine super small for cannelloni so it fits in the pasta tubes better.
Heat oil in a large saucepan on a medium heat. Add in the chopped veggies. Saute for 8 mins then add in garlic + tomato puree, cook for a further 2 mins.
Add all remaining ingredients. Simmer until the bolognese has reduced to a thick consistency, around 20 or so mins. Stirring occasionally.
Cheese sauce
On a medium heat sweat the leek in 1 tbsp of oil in a frying pan till soft, around 8 mins.
While the leek is cooking, in a med-large saucepan bung in oil, mustard, miso, garlic and cook for a couple of mins.
Add in almond milk, cauliflower and cashews. Simmer on medium high heat for 20 mins or until the cauliflower is completely soft. Pour into a high power blender and blitz till smooth. Adjust seasoning to taste, adding more almond milk to thin if needed. Mix in the leeks.
Pesto breadcrumbs
Bung all pesto ingredients into a small blender, blitz till it forms a sauce like consistency.
Add the torn up bread into a food processor, pulse till crumbs form. Mix all the pesto into the crumbs.
Assembly
Stuff Bolognese into partboiled cannelloni tubes with a spoons handle or use a piping bag.
Lay into a baking dish, pour on the cheese sauce until the cannelloni are covered, give the baking dish a good shake then sprinkle on the breadcrumbs.
Pop in a preheated oven at 190c for 15-18 mins.
Notes
Make ahead If assembling the cannelloni dish in advance and chilling, bake for an extra 10 mins or until the middle of the cannelloni is piping hot.Batch cook Make up the same amount if cooking for 2 and freeze the bolognese, cheese sauce and breadcrumbs into portions for a speedy freezer meal!