can-alone-i

A few nights ago we made the most amazing broccoli and cauliflower vegan cannelloni courtesy of The Vegan Swedes. We've been cooking a lot more lately and I'm so encouraged to find that there is so much more variety in vegan food than we ourselves ever thought possible. With Ric being vegan as well now, its also much easier for me to motivate myself to try new things and learn more about health and nutrition. This cannelloni was, without a doubt, the best I've ever had- delicious and entitrely guilt-free.

Ingredients:

• one pack egg-free cannelloni shells
• one head brocco
• one head cauliflower
• 2 garlic cloves
• two cans tomato puree
• 2 table spoons vinegar
• 1 table spoon sugar
• three table spoons flour
• two table spoons vegan margerine
• 500ml water
• vegan parmesan to taste
• 1 tub vegan cooking cream
• 2 teaspons vegetable stock

Break the broccoli and cauliflower into chunks and boil in lightly salted water until soft enough to mix. Drain most of the water from the brocolli and cauliflower, add the garlic as well as salt and pepper to taste. Mash the broccoli and cauliflower until it achieves a smoother consistency and then leave to cool.

Mix the tomato puree, vinegar, sugar, as well as salt and pepper to taste, and pour the mixture into an oven-proof tray.

Start stuffing the cannelloni shells with the broccoli and cauliflower mixture and place the shells on the puree mixture until the tray is filled.

For the cheese sauce, melt the margerine and mix in the flour until it becomes a paste. Add the vegan cream and mix. Add the vegetable stock, salt and then slowly add the water to the mixture until it has a thick, smooth consistency. 

Pour the cheese sauce over the cannelloni shells and place in the oven at 200C for 30-45 minutes.