My brother mentioned Jamie Oliver’s mushroom cannelloni recipe and suggested I should have a go at a vegan version. So I did, and it was okay. Only okay. The problem with Jamie is he tells you to season to perfection (cop out alert). No further instructions – nowt, nada. Herbs are non-existent too. Disgraceful.
Pre-oven mushroom cannelloni. 
Baked, but bland.
https://www.jamieoliver.com/recipes/mushroom-recipes/mushroom-cannelloni/
While the stages and measurements in this recipe are good, I wanted a bit more flavour and devised my own still following his methods. To veganise Jamie’s recipe just replace coo juice with soya milk, use a hard vegan cheese like Violife and try this vegetable combination instead.
Rooting Aboot’s Mediterranean Cannelloni ingredients:
- 1 red onion
- 1 red pepper
- 6 – 8 chestnut mushrooms
- 3 cloves garlic
- 3 teaspoons fresh thyme
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Blitz the red onion, red pepper, chestnut mushrooms and garlic. 
Then cook with the herbs for 15 minutes…
Wilt a bag of spinach and spread on the bottom of a baking dish. Follow Jamie’s instructions for the white sauce. Pour one third of the sauce over the spinach. Load the cannelloni. Pour the rest on the pasta and bake for 45 minutes.
Prepare to be smothered. 
Get the plates out.
I think mine’s tastier. Get in the sea, Jamie boy!
ROOTING ABOOT: Voyage to Veganism 