3 servings | 40 minutes | Easy



GF pasta sheets 5 sheets
Eggplant 1⁄2
Carrots 2
Onion 1
Tomato sauce 4 tbs
Garlic 2 cloves
Walnuts A handful
Corn Flour 2 tbs
Dates 2 units
Almond Milk


Nutty Delights Cashew Butter

2 tbs

Olive Oil

5 ml

Nutritional Yeast

For topping

Garlic powder

1 tsp

Salt & pepper

A pinch


A pinch

Onion powder

A pinch

Cajun seasoning

1 tsp

Nutritional Yeast

3 tsp



For the filling: Put a little extra virgin olive oil in a frying pan. When it is hot, add 2 finely chopped cloves of garlic and a chopped onion. Once sautéed, add the finely chopped carrot and aubergine. Add pieces of nuts to give it a crunchy touch and date pieces.

For the slices: Follow the instructions on the packaging of the gluten-free sheets. It is usual to boil them a few minutes until they are done.

For the sauce: we make a vegan béchamel sauce with olive oil, cornflour and vegetable milk. First pour the oil and flour into a frying pan, heat and stir with a whisk until the mixture is homogeneous. Once the mixture is ready, add the vegetable milk little by little and stir until the béchamel sauce is formed, trying to avoid lumps. Once ready, mix in the cashew butter, garlic powder, onion powder, cajun seasoning, nutmeg, and as optional for more flavour, you can also add a little bit of soya sauce.

Lightly dry the pastry sheets, stretch them and put a spoonful of filling on one end and roll it up carefully. Repeat the process with the other pasta sheets, and once they are all rolled out, carefully place them in an ovenproof baking tin. Spoon some of the béchamel and tomato sauce underneath the cannelloni and on top so that it browns well. Gratinate in the oven with nutritional yeast on top until a little bit toasted and finally add oregano and chives on top.