Traditional vegan cannelloni (with vegetable meat)

Ingredients

  • 2 cloves garlic
  • 2 tablespoons pine nuts
  • 2 tomatoes ripe
  • 1/2 bottle fried tomato
  • Cannelloni Pasta for Stuffing
  • Extra Virgin Olive Oil
  • Textured Soybean
  • 80g vegetable margarine
  • 80g rice flour or flour
  • 1 liter of milk soybean
  • 1 pill of vegetable broth
  • Nutmeg
  • Pepper
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    Preparation

    For the filling:

    Sauté the onion, the garlic, the 2 ripe tomatoes , pine nuts and textured soybeans (previously soaked and drained after 20 min.) add nutmeg and salt to taste. Once the sauce is finished, put everything in the food processor and set aside.

    For the bechamel:

    In a pot heat the margarine, add a chopped or grated onion. add salt, pepper, the vegetable broth tablet and the milk.

    Mix the flour with water or soy milk in a bowl, so that it is not very liquid. We pour it into the pot when the milk that we have previously poured begins to boil.

    The cannelloni pasta is soaked in boiling water for about 25 min.

    Put in the pasta stuffing and roll up.

    Put a layer of bechamel on a baking tray, top with the cannelloni, a layer of fried tomato, another layer of bechamel. put small pieces on top of vegetable margarine. if you want to put pieces of vegan cheese on top.

    Preheat the oven and put everything at 180º with both plates and air for about 25 min.


    Main dishes
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