BROCCOLI AND SWEETCORN CANNELLONI

Instructions

TOMATO SALSA

1. Peel and dice the onion and garlic cloves. Cook them in a saucepan with salt (I don't use oil so I cook them with some water, around 30 ml. or 3 tbsp.).
2. Once the onion and garlic cloves are softened, add the tomatoes and season to taste with: paprika, oregano, parsley, and salt.
3. Stir from time to time and let the sauce reduce a little bit.

CREPE

1. Sieve the flour in a bowl.
2. Add the salt and 2 teaspoons of sugar and integrate well.
3. Pour the oil, then little by little the milk and mix well (if you get any lumps sieve all the mix or you can blend it too).
4. Place a pan on the burner/ring and add some coconut oil.
5. Pour the crepe mix on the pan and flip the crepe when you see that is cooked.
6. Repeat this last step until you finish with the crepe mix.

CANNELLONI FILLING

1. Place the broccoli and sweetcorn in a steamer and cook for 15 minutes (I use frozen, but you can use fresh produce).
2. In a saucepan pour 3 spoons of olive oil with 2 chopped garlic cloves. Cook for 1 minute and then add the flour, mix and cook for 2 minutes.
3. Pour the milk (little by little) mix and integrate the white sauce. Stir and cook for a few minutes.
4. Then season to taste with: nutmeg, Himalayan salt, and black pepper.
5. Drain the broccoli and the sweetcorn, add them to the sauce and mix well. Adjust salt and pepper if necessary.

ASSEMBLE & BAKE

1. Preheat oven to 180C/350F.
2. Select a baking tray where you can fit the cannelloni. Then, spread some tomato salsa on the base.
3. In a plate, place a crepe and with a help of a table, spoon pour the filling on a side and roll your crepe (the quantity of the filling may vary depending on the size of the crepe and how much you would like).
4. Place your cannelloni on the baking tray and pour the rest of the tomato salsa on top.
5. Sprinkle the vegan grated cheese of your choice and bake in the oven for approx. 20 minutes.