Vegan Cannelloni

schoolnightvegan.com

DuckDinnerDash

subheading: For the Lentil Ragout:

½ red onion ((diced))

1 clove garlic ((minced))

¼ teaspoon smoked paprika

1 tin green lentils ((drained))

1 tablespoon dark soy sauce

½ tablespoon brown rice miso paste

1 tablespoon balsamic vinegar

2 tins peeled plum tomatoes

2.5 tablespoon vegan bouillon powder

250 ml boiling water

subheading: For the Béchamel Sauce:

50 g vegan butter

60 g plain flour

600 ml soy milk

3 tablespoon nutritional yeast

1 teaspoon marmite

100 g vegan cream cheese

subheading: For the Cheesy Topping:

2 tablespoon tapioca starch

55 g soy milk

¼ teaspoon garlic powder

½ teaspoon onion powder

subheading: To Assemble:

150 g cannelloni pasta

pinch fresh parsley ((finely chopped))

Directions at schoolnightvegan.com

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