Name: Cheesy Lentil Cannelloni
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.5 null red onion ((diced)); 1 clove garlic ((minced)); 0.25 teaspoon smoked paprika; 1 tin green lentils ((drained)); 1 tablespoon dark soy sauce; 0.5 tablespoon brown rice miso; 1 tablespoon balsamic vinegar; 2 tins plum tomatoes ((peeled)); 2.5 tablespoon vegan bouillon powder; 250 ml water ((boiling)); 50 g vegan butter; 60 g plain flour; 600 ml soy milk; 3 tablespoon nutritional yeast; 1 teaspoon marmite; 100 g vegan cream cheese; 2 tablespoon tapioca starch; 55 g soy milk; 0.25 teaspoon garlic powder; 0.5 teaspoon onion powder; 150 g cannelloni; 1 pinch fresh parsley ((finely chopped))

Instructions

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1

Place a large saucepan or cast-iron dutch oven over a medium heat and add a drizzle of olive oil. Once the oil is hot, add the onion (0.5 red) and garlic (1 clove) and fry for two minutes. Add the smoked paprika (0.25 teaspoon), green lentils (1 tin), dark soy sauce (1 tablespoon), brown rice miso (0.5 tablespoon), and balsamic vinegar (1 tablespoon) and cook for another 2 minutes, stirring constantly.
2

Add the plum tomatoes (2 tins), vegan bouillon powder (2.5 tablespoon) and water (250 ml). Stir to combine. Once the mixture reaches a boil, reduce the heat to a simmer. Allow to cook for 20 minutes, stirring often, or until nice and thick. While the sauce thickens, make the béchamel.
3

Preheat the oven to 180°C.
4

Place the vegan butter (50 g) in a medium saucepan over medium/low heat. Allow the vegan butter (50 g) to melt fully until it starts to bubble. Add the plain flour (60 g) and stir to combine. Keep stirring to allow the plain flour (60 g) to cook for around 30 seconds before adding a small drizzle of the soy milk (600 ml) and whisking vigorously until smooth. Add the rest of the soy milk (600 ml) in additions, whisking between each one to ensure the béchamel stays smooth.
5

Once all the soy milk (600 ml) is added, add the nutritional yeast (3 tablespoon), marmite (1 teaspoon), and vegan cream cheese (100 g) and whisk to combine. Whisking frequently, bring the béchamel to a gentle simmer so that bubbles are rising to the surface - keep whisking until the sauce is thick (around 10 minutes).
6

Using a ladle, remove around 0.25 of the béchamel sauce from the pan and place in a small bowl. Separately, in another small bowl, whisk together the tapioca starch (2 tablespoon), soy milk (55 g), garlic powder (0.25 teaspoon) and onion powder (0.5 teaspoon) until smooth. Pour into the decanted 0.25 of the béchamel sauce and whisk well to combine. Set aside.
7

In a baking tray, place a thin layer of the lentil ragout. Using a teaspoon, fill the cannelloni (150 g) tubes with the remaining ragout, one by one, and place in the tray. Once all the tubes are filled, pour any remaining ragout over the tubes (if you have any left).
8

Pour the béchamel over the cannelloni, followed by the cheesy topping. The cheesy topping may have thickened a lot, so you may need to spoon it out, rather than pour.
9

Place in the oven for 25-30 minutes or until the cannelloni (150 g) is soft but still holds its shape. If you'd like the top more brown and crispy, place under the grill/broiler for a few minutes before sprinkling with fresh parsley (1 pinch) and serving.