Vegan Muhammara Cannelloni Recipe | Twisted

Ingredients

• 265g hard tofu, drained
• 80g walnuts, crumbled
• 1 tsp pul biber/aleppo pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sumac
• 1/2 tsp onion powder
• 1 tbsp pomegranate molasses
• 2 roasted red peppers, chopped
• 75g frozen chopped spinach, defrosted and squeezed dry
• 25g olive oil
• 1/2 onion, finely chopped
• 3 garlic cloves, finely sliced
• 1/2 tsp pul biber/aleppo pepper
• 25g plain flour
• 500ml plant based milk
• 340g roasted red peppers, pureed
• 1 tbsp tahini
• 2 pitas, broken and ripped
• 2 tbsp nutritional yeast
• 2 tsp parsley, finely chopped
• 1/4 tsp salt
• 1/4 tsp pepper
• 12 cannelloni tubes
• pomegranate arils
• olive oil
• pomegranate molasses (optional)
• parsley, chopped