Season
Go Veggie and Vegan with Matt Tebbutt - Season 1 Episode 2 vegan spinach and ricotta cannelloni,
0.00 48 minutes The chef creates a vegan spinach and ricotta cannelloni, using oat milk for the bechamel and a flavour-packed easy tomato sauce made in the oven. Matt also explores versatile ways to use beetroot beyond pickling
