for 4 person

Vegan béchamel sauce

2 tbsp	vegan butter substitute
2 tbsp	white flour
5 dl	soya drink
¼ tsp	salt
a little	pepper
20 g	Nussmesan Classic

Filling

1 kg	squash (e.g. butternut), peeled, roughly grated
1	shallot, finely chopped
180 g	Vegapone (vegan mascarpone)
3 sprig	sage, finely chopped
50 g	Nussmesan Classic
1 tsp	salt
½ tsp	nutmeg
¼ tsp	cayenne pepper

Cannelloni

20	cannelloni
20 g	Nussmesan Classic

To bake

2 sprig

sage, finely chopped

How it's done

Vegan béchamel sauce

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in all of the soya milk, bring to the boil while stirring, season. Reduce the heat, simmer over a medium heat for approx. 15 mins. until the sauce is thick and creamy. Remove the pan from the heat, stir in the Nussmesan.

Filling

Set aside 150 g of the squash. In a bowl, mix the remainder of the squash with all the other ingredients up to and including the pepper. Transfer the mixture to a piping bag without a nozzle, cut off a corner.

Cannelloni

Spread 4 tbsp of béchamel over the base of the dish. Fill the cannelloni with the squash mixture and place in the dish. Pour the remainder of the béchamel sauce over the cannelloni, top with the remainder of the squash and Nussmesan.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, garnish with the sage, serve warm.

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