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Vegelicious Cannelloni

What you need: 

4-5 zucchini
4-5 carrots
vegetable oil
1 box oven-ready cannelloni tubes
400g can crushed tomatoes
dried herbs of your choice
a little garlic powder
salt & pepperCashew Sauce (Option 1):
¾ cup raw cashews
2 tablespoons nutritional yeast flakes
2 tablespoons vegetable oil
½ teaspoon peppercorns
juice of half a lemon
1 clove garlic
1 rounded teaspoon wheaten cornflour
about 2 cups waterButternut Sauce (Option 2):
2 cups grated butternut
1 red onion
10 leaves sage
1 cup vegetable stock
1 tablespoon oil
salt & pepper

What you do: 

Peel and trim the carrots, then grate them and fry over medium heat in a little oil. Meanwhile grate the zucchini, and add them to the pan when the carrots are about half-cooked. Season mixture to taste and set aside to cool.
Now, choose between cashew sauce or butternut sauce...
Option 1: Grind the cashews in a coffee grinder or blender. In a blender, add the other sauce ingredients to the cashews and blend until smooth. Warm on the stove over medium-low heat, stirring constantly until thickened. Add more water if the sauce becomes too thick.
Option 2: Roughly chop the red onion and set it frying in a spoonful of oil. Prepare the grated butternut and add it to the onion. Cook, stirring, for a few minutes. Add the veggie stock and chopped sage leaves. Simmer for about ten minutes or until all is soft. Season to taste. Blend until smooth with a stick blender (immersion blender).
Pour the tomatoes into the base of a rectangular baking dish. Sprinkle with salt, pepper, dried herbs and a little garlic powder.
Fill the cannelloni tubes with the carrot-zucchini mixture. Arrange them in a single layer over the tomato, then pour over your chosen sauce. Bake for 30 minutes or until the pasta tubes are cooked.
Allow to cool for 5-10 minutes, then devour.
**Note: Feel free to substitute any shredded, cooked vegetables you prefer for the zucchini and carrot. I also like leek and spinach in this dish.**

Preparation Time: 
30 min prep, 30 min
Cooking Time: 
Servings: 
2-3

SO HOW'D IT GO?

I make this as a lasagna and cut back a bit on the carrots and zucchini. Also, so far I've only made the cashew variation, though someday I want to try the butternut variation too.

Very yummy :)>>>

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Yep, dink, this is the one. The butternut sauce is especially nice, when butternut is in season, but any creamy uncheese sauce would work too. That cashew alfredo is my favourite. It was fun blending some fresh basil into the sauce, too, as I did for the photo.  ;)b

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Heliamphora, is this the recipe you recommend using Cheesy Alfredo Sauce on? If so, does it just replace the butternut sauce?

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