1 box oven-ready cannelloni tubes
400g can crushed tomatoes
dried herbs of your choice
a little garlic powder
salt & pepperCashew Sauce (Option 1):
¾ cup raw cashews
2 tablespoons nutritional yeast flakes
2 tablespoons vegetable oil
½ teaspoon peppercorns
juice of half a lemon
1 clove garlic
1 rounded teaspoon wheaten cornflour
about 2 cups waterButternut Sauce (Option 2):
2 cups grated butternut
1 red onion
10 leaves sage
1 cup vegetable stock
1 tablespoon oil
salt & pepper
Peel and trim the carrots, then grate them and fry over medium heat in a little oil. Meanwhile grate the zucchini, and add them to the pan when the carrots are about half-cooked. Season mixture to taste and set aside to cool.
Now, choose between cashew sauce or butternut sauce...
Option 1: Grind the cashews in a coffee grinder or blender. In a blender, add the other sauce ingredients to the cashews and blend until smooth. Warm on the stove over medium-low heat, stirring constantly until thickened. Add more water if the sauce becomes too thick.
Option 2: Roughly chop the red onion and set it frying in a spoonful of oil. Prepare the grated butternut and add it to the onion. Cook, stirring, for a few minutes. Add the veggie stock and chopped sage leaves. Simmer for about ten minutes or until all is soft. Season to taste. Blend until smooth with a stick blender (immersion blender).
Pour the tomatoes into the base of a rectangular baking dish. Sprinkle with salt, pepper, dried herbs and a little garlic powder.
Fill the cannelloni tubes with the carrot-zucchini mixture. Arrange them in a single layer over the tomato, then pour over your chosen sauce. Bake for 30 minutes or until the pasta tubes are cooked.
Allow to cool for 5-10 minutes, then devour.
**Note: Feel free to substitute any shredded, cooked vegetables you prefer for the zucchini and carrot. I also like leek and spinach in this dish.**