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Vegan Stuffed Cannelloni

A delicious and juicy dish, suitable for lunch or dinner
Print Recipe
Ingredients Method

Ingredients
  

Filling
  • 1 tbsp olive oil
  • 1 onion
  • 3 cloves of garlic
  • 200 g soy mince
  • 100 g fresh spinach
  • 350 g tomato purée
  • 1 tbsp salt
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp sweet paprika powder
  • 1 tbsp garlic powder
Topping
  • 250 g tofu
  • 130 g soy cream
  • 5 g soy sauce
  • 50 ml unsweetened plant-based milk
  • 1 tsp salt
  • 1/2 lime or lemon
  • 1 tsp garlic powder
Pasta
  • 12 cannelloni tubes

Method
 

Filling
  1. Heat the olive oil and sauté the chopped garlic and onion.
  2. Add the spinach and soy mince (if using dry mince, soak it in boiling water beforehand).
  3. Sauté for 2 minutes, then add the tomato purée and all the spices.
  4. Cook together for 5 minutes, remove from heat, and let cool.
Topping
  1. Place all the topping ingredients into a blender and blend until smooth.
Preparing the cannelloni
  1. Transfer the filling into a piping bag or a plastic bag with one corner cut off.
  2. Take a cannelloni tube and pipe the filling into it. 3) Place in a baking dish and repeat the process with the remaining cannelloni.
  3. Finally, pour the sauce over the cannelloni.
  4. Bake for 20 minutes at 200°C.