This muhammara-inspired vegan cannelloni recipe is just bursting with flavour. If you, like us, love the Syrian dip muhammara, you'll totally fall in love with this dish. The filling is really easy to put together, with just a few ingredients and spices. The sauce is really creamy and beautiful red colour from roasted red peppers which add a lovely smokiness to the pasta. Give this a try and let us know how you like it!
Crumble tofu, add crushed walnuts and spices. Arrange on a tray and bake for 20minutes. Remove from the oven and stir. Cook for another 15 minutes.
Once cooked, mix with wilted spinach and chopped roasted pepper.
Make the sauce. Add oil to a pan, then garlic, onion, and spices. Add flour and cook through. Gradually add in the plant-based milk until smooth. Pour in blended roasted red pepper and cook through until thick and bubbling. Cook for about 10 minutes on a low simmer. Add tahini and blend with an immersion blender until smooth. Season with pomegranate molasses salt and pepper.
Add a ladleful or so of the sauce to the tofu, nut and spinach mixture. And transfer to a piping bag.
Fill the cannelloni tubes. Spread a layer of sauce on the bottom of the dish and top with the filled cannelloni.
Pour over the remaining red pepper sauce to cover.
In a bowl, mix together nutritional yeast, broken up pita, oil, salt, pepper, garlic and parsley and sprinkle over top.
Bake at 180ºC for about 30 minutes. Remove the cover and bake for an additional 10-12 minutes or until the top is golden brown and bubbling.
Garnish with parsley, a drizzle of olive oil, pomegranate seeds (pomegranate drizzle if wanted!) and tuck in.
