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Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 tbsp olive oil one tbsp for frying the mince, 1 for Sautéing the courgettes
  • 1 onion
  • 1 bag quorn mince or any other soya mince
  • 1 tbsp bouillon
  • 2 tbsp dried oregano and marjoram 1 for the mince, 1 for the courgettes
  • 1 tbsp Milled flax, sunflower, pumpkin and sesame seeds & gojo berries (optional) I use Linwoods just to add extra nutriants to the meal
  • 1 splash Hendersons Relish its a good veggie alternative to Worcestershire sauce
  • 1 mug passata
  • 1 mug Water
  • 1 courgette
  • 2 tbsp butter
  • 1 tbsp plain flour
  • 1 pint milk
  • 200 g grated cheddar
  • 1 box cannelloni
  • 1 handful grated mozzarella
  • 1 handful cherry tomatoes halved
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 tbsp olive oil one tbsp for frying the mince, 1 for Sautéing the courgettes
  • 1 onion
  • 1 bag quorn mince or any other soya mince
  • 1 tbsp bouillon
  • 2 tbsp dried oregano and marjoram 1 for the mince, 1 for the courgettes
  • 1 tbsp Milled flax, sunflower, pumpkin and sesame seeds & gojo berries (optional) I use Linwoods just to add extra nutriants to the meal
  • 1 splash Hendersons Relish its a good veggie alternative to Worcestershire sauce
  • 1 mug passata
  • 1 mug Water
  • 1 courgette
  • 2 tbsp butter
  • 1 tbsp plain flour
  • 1 pint milk
  • 200 g grated cheddar
  • 1 box cannelloni
  • 1 handful grated mozzarella
  • 1 handful cherry tomatoes halved
Instructions
  1. Heat the olive oil in a frying pan.
  2. Put the kettle on.
  3. Add the chopped onion and cook on a low heat until the onions start to turn translucent.
  4. Add the quorn mince and if it was frozen pour a little boiled water over it to defrost it quickly.
  5. Add the bouillon, dried herbs, milled flax, sunflower, pumpkin and sesame seeds & gojo berries, splash of Henderson's, mug of pasata and mug of water and bring to a boil.
  6. Once boiling, turn it down and leave it simmering whilst making the cheese sauce.
  7. In a milk pan melt the butter.
  8. Add the flour and whisk until smooth.
  9. When it's a smooth paste, gradually add the milk whisking all the time to make a smooth sauce, you may need a little extra milk.
  10. When the milk pan is almost full, turn off the heat and mix in the grated cheese.
  11. The mince should have reduced down now so there is no liquid hanging around in the frying pan, if not, turn the heat up a little and reduce.
  12. Pour some of the cheese sauce into the bottom of a casserole so it is all lightly covered (to stop make washing up easier).
  13. Fill the cannelloni with the mince mix, either by using an icing bag, cutting a corner off a small plastic bag, or a jam funnel and a chop stick (easiest for me).
  14. Line the filled cannelloni along the bottom of the casserole and cover with the rest of the cheese sauce, the chopped tomatoes and the grated mozzarella, even some more grated cheddar if you're feeling piggy.
  15. Cook in the middle of the oven for 30 minutes.
  16. When the cannelloni has been in the oven for 20 minutes heat the rest of the olive oil and sauté the courgette with the rest of the dried herbs.
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