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Title: Sausage & Fennel Cannelloni
Categories: Pasta
Yield: 4 Servings

12 Cannelloni tubes
4 md Fennel bulbs;
- trimmed, coarsely chopped
1 tb Olive oil -OR-
1/4 c Water
1 sm Onion; minced
14 1/2 oz Can diced fire-roasted
- tomatoes; drained
3 c Vegan sausage;
- chopped or crumbled
1/2 ts Red pepper flakes
1/2 ts Dried oregano
1/2 ts Dried basil
Salt
Black pepper; freshly ground
1/2 c Walnuts; toasted; ground
1/2 c Vegan mozzarella cheese;
- grated -OR-
1/2 c Cheesy sauce
3 c Tomato sauce

Although cannelloni is virtually indistinguishable from manicotti, the
difference usually lies in the filling. Whereas manicotti usually
contains a cheese filling, cannelloni is usually made with a meat
filling.

Bring a large pot of salted water to a boil over high heat. Cook the
cannelloni, stirring occasionally, until al dente, about 8 minutes.
Drain and rinse under cold running water, then set aside.

Lightly steam the vennel in a steamer basket set over boiling water
until tender, about 5 minutes. Set aside.

Heat the olive oil or water in a large skillet over medium heat. Add
the onion, cover, and cook until softened, about 5 minutes. Add the
tomatoes, vegan sausage, red pepper flakes, oregano, basil, and salt
& pepper to taste. Cook for 10 minutes, stirring to blend the
flavors. Stir in the fennel.

Transfer to a large bowl, add the walnuts, and 1/4 cup of the vegan
cheese, and stir to blend well. Set aside.

Preheat the oven to 350?F. Lightly oil a 9x13" baking dish. Spread a
layer of the tomato sauce over the bottom of the dish. Using a
teaspoon, fill the cannelloni, arranging the stuffed tubes in a
single layer in the baking dish. Spoon the remaining sauce over the
cannelloni, top with the remaining 1/4 cup cheese, and cover with
aluminum foil. Bake until hot, about 20 minutes. Uncover and bake
until the top is golden brown, about 10 minutes more. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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