Vegan Muhammara Cannelloni

Our delicious creamy Vegan Muhammara Cannelloni recipe is a muhammara inspired cannelloni pasta dish is the perfect dinner meal!

Done in 1 hour

Dish by Hugh Woodward

Ingredients

Tofu- Walnut Filling

265ghard tofu, drained

80gwalnuts, crumbled

1 tsppul biber/aleppo pepper

1 tspsalt

1/2 tspblack pepper

1/2 tspsmoked paprika

1/2 tspgarlic powder

1/2 tspsumac

1/2 tsponion powder

1 tbsppomegranate molasses

2roasted red peppers, chopped

75gfrozen chopped spinach, defrosted and squeezed dry

Sauce

25golive oil

1/2 onion, finely chopped

3garlic cloves, finely sliced

1/2 tsppul biber/aleppo pepper

25gplain flour

500mlplant based milk

340groasted red peppers, pureed

1 tbsppomegranate molasses

1 tbsptahini

Topping

2pitas, broken and ripped

2 tbspnutritional yeast

2 tspparsley, finely chopped

1/2 tspgarlic powder

1/4 tspsalt

1/4 tsppepper

Build and garnish

12 cannelloni tubes

pomegranate arils

olive oil

pomegranate molasses (optional)

parsley, chopped

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!

Method

Pre-heat oven to 180ºC.

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.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.