Vegan butter bean cannelloni

 


Vegan butter bean cannelloni

Ingredients (16)

1 tbsp extra virgin olive oil

1 leek, white part only thinly sliced

200g button mushrooms, halved, sliced

3 garlic cloves, crushed

1 tbsp fresh thyme leaves

400g can butter beans, drained, rinsed

60g baby spinach, plus extra to serve

1/2 tsp finely grated lemon rind

1 1/2 cups grated dairy-free pizza shred cheese

1 cup tomato passata

12 Barilla dried cannelloni tubes (see notes)

200g tomato medley, sliced

Cashew cream

1 1/2 cups raw cashews

1/3 cup nutritional yeast (see notes)

2/3 cup unsweetened almond milk

1/3 cup Massel vegetable liquid stock

Method

Step 1

Make Cashew Cream: Cover cashews with boiling water. Stand 1 hour. Drain. Process cashews, yeast and milk in a food processor until smooth. Season. Reserve 1/2 cup mixture. Add stock to processor. Process to combine.

Step 2

Heat oil in a frying pan over medium-high heat. Cook leek, stirring, for 5 minutes or until soft. Add mushroom. Cook for 5 minutes. Add garlic and 3 teaspoons thyme. Cook for 1 minute or until fragrant. Add beans and spinach. Cook for 2 minutes. Remove from heat. Stir in rind, reserved cashew cream and half the cheese. Cool 10 minutes.

Step 3

Preheat oven to 180C/160C fan-forced. Grease a 16.5cm x 22cm (base) baking dish.

Step 4

Spread passata over base of dish. Using a teaspoon, fill cannelloni with bean mixture. Place cannelloni, in a single layer, in dish. Top with remaining cashew cream. Sprinkle with remaining cheese and remaining thyme. Cover with foil. Bake for 35 minutes or until tender. Uncover. Bake for 5 minutes or until golden. Top with tomato and extra spinach. Serve.

 

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