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Vegan Stuffed Cannelloni

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

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

Instructions
 

Filling

  • Heat the olive oil and sauté the chopped garlic and onion.
  • Add the spinach and soy mince (if using dry mince, soak it in boiling water beforehand).
  • Sauté for 2 minutes, then add the tomato purée and all the spices.
  • Cook together for 5 minutes, remove from heat, and let cool.

Topping

  • Place all the topping ingredients into a blender and blend until smooth.

Preparing the cannelloni

  • Transfer the filling into a piping bag or a plastic bag with one corner cut off.
  • Take a cannelloni tube and pipe the filling into it. 3) Place in a baking dish and repeat the process with the remaining cannelloni.
  • Finally, pour the sauce over the cannelloni.
  • Bake for 20 minutes at 200°C.