First, prepare the ground meat substitute. Add the ground soy to a bowl and pour boiling water over it. Allow to soak for 10 minutes.
In a shallow pot, heat up 4-5 tbsp. olive oil and sauté the onion and leek for 4-5 minutes until soft.
Add the garlic, the cinnamon stick and allspice and saute for 1 minute.
Strain the ground soy and add to the pot, stirring until most liquid evaporates.
Add the tomato paste and cumin and saute for 1 minute.
Pour in the wine, wait for the alcohol to evaporate and add salt and freshly ground black pepper.
Add the tomatoes, stir and lower the heat. Simmer the sauce for 15-20 minutes until it thickens.
Prepare the bechamel sauce. Heat the olive oil in a pot and saute the flour until lightly brown.
Lower the heat and gradually add the nut milk, stirring constantly with a whisk.
Once all the milk has been added, add salt, freshly ground black pepper and the nutmeg and continue stirring constantly until the sauce thickens.
Once the bechamel sauce has thickened, remove from the heat, adding the nutritional yeast and stir.
Oil a heat resistant dish and spread 1-2 heaping tablespoons of bechamel sauce on the bottom.
Stuff the MISKO Cannelloni with the ground soy and layer in the dish.
Spread the remaining bechamel sauce on top and level the surface of the sauce.
Cover the dish with aluminum foil and cook the cannelloni in a preheated oven at 190°C for 30 minutes.
Remove the aluminum foil, increase the temperature to 210°C and cook for another 5 minutes.