This tasty and easy vegan pasta dish is EPIC. You know we like to mix things up in BOSH HQ and this plant based cannelloni is a speedy dinner idea, packed with flavour! A FANTASTIC dish to rustle up for #veganuary!
<item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>120ml nut milk<item-todo-done><item-todo-done>180g soaked cashews<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>180g soaked cashews<item-todo-done>
<item-todo-done>1 ½ tbsp sun-dried tomato oil<item-todo-done><item-todo-done>2 shallots<item-todo-done><item-todo-done>2 garlic cloves - minced<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>2 red chillies<item-todo-done><item-todo-done>120g sun-dried tomatoes<item-todo-done><item-todo-done>120g sun-dried tomatoes<item-todo-done>
<item-todo-done>8 cannelloni tubes<item-todo-done><item-todo-done> olive oil - for greasing<item-todo-done><item-todo-done>360g pre-made tomato chilli sauce<item-todo-done><item-todo-done>½ block of plant-based cheese - grated<item-todo-done><item-todo-done>360g pre-made tomato chilli sauce<item-todo-done>
Preheat oven to 180°C | Lasagne dish | piping bag | Powerful blender | Saucepan | Tinfoil