This is actually a picture of the cannelloni before it was put in the oven. I combined three recipes from two different books:
On top is the ‘Cheese sauce’ from Veganissimo!
The Cannelloni was baked in a combination of Kale Pesto and the Sundried Tomato Tapenade sauce from Veganissimo!.
The Cannelloni was stuffed with Hemp Ricotta from Dining at the Ravens.
