VEGETABLES RAGOUT CANNELONI

INGREDIENTS

(SERVES 4)

100g diced pumpkin; 100g diced carrots; 30g diced celery; 80g diced red onion; 100g diced courgette; 100g altogether diced peppers yellow\green\red; 30g tomato paste; 250g diced celeriac; 30g basil leaves; 2 cloves of garlic; 1 red chilli; 25gr grated vegan cheese to finish

For the polenta: 500ml water; 140g Polenta Valsugana; 15ml extra virgin olive oil; salt; 50g vegan cheese

For the bechamel: 30g vegetable or olive oil; 40g plain flour; 500ml soya or coconut milk; salt; 25g grated vegan cheese

METHOD

1. Boil a pot of salted water, cook 150g of the celeriac until soft. Drain and make it to a paste. Set aside.

2. In a deep pan, fry the chopped garlic and chilli with 50ml of extra virgin olive oil. Add the diced vegetables and stir fry for a minute, then add tomato paste and chopped basil. Season with salt and pepper, cover and let cook for about eight minutes on a medium heat. Remove, let cool down, then stir in the celeriac paste.

3. Mix the oil with the flour and add to the soya milk. Whisk and cook until it boils and it thickens up. Season with salt, add the vegan cheese and leave on the side. Preheat the oven at 190°C.

4. Bring the water to the boil, add a pinch of salt, olive oil and start to add the polenta flour. Stir and cook for about eight minutes, remove from heat and add grated cheese. Transfer the polenta in between two sheets of baking parchment brushed with oil and flatten with a rolling pin to ½ cms.

5. Remove the top sheet of paper, put a couple of spoons of ragout on one edge and with the help of the baking parchment start to roll until the cannelloni is closed.

6. Cut the cannelloni to size and transfer onto baking tray brushed with oil. Do the same step until the polenta sheet is finished. Cover the cannelloni with the bechamel and sprinkle with vegan cheese.

7. Bake for about 10 minutes and serve when still hot.