Ingredients
For the filling:
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Onions 250 g
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Button mushrooms 300 g
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Tomatoes 300 g
For the sauce:
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Soya Milk (unsweetened) 800 ml
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Vegan Cheese 75 g
to assemble and cook:
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Vegan Cheese 75 g
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Parsley 20 g
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KNORR Collezione Italiana Pasta Cannelloni No Pre-Cook 1 kg
Preparation
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For the filling:
- Finely dice the onion and sweat until translucent.
- Add ‘The Vegetarian Butcher’ NoMince, chestnut mushrooms and fry for 5 minutes or until it starts to colour.
- Deglace with the KNORR Professional tomato & Basil Sauce, KNORR Garlic Professional puree and chopped tomatoes.
- Simmer until the sauce starts to thicken and chill.
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For the sauce:
- Whisk KNORR vegetable bouillon paste into boiled soya milk followed by KNORR white roux granules and KNORR professional garlic puree. Cook out for 2 minutes.
- Add grated vegan cheddar.
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to assemble and cook:
- Pipe ‘The Vegetarian Butcher’ NoMince mixture into the cannelloni shells.
- Transfer the filled cannelloni shells to an oven tray and spread the vegan cheese sauce on top.
- Sprinkle with grated cheese on top and oven bake for 30-45minutes until pasta is cooked.
- Plate and garnish with some chopped parsley.
