Italian Cannelloni
Italian Cannelloni
- Prep Time5 min
- Cook Time30 min
- Total Time35 min
- Yield10 pieces
- Cuisine
- Italian
- Course
- Main Course
- Suitable for Diet
- Vegan
- Vegetarian
Ingredients:
For the Cannelloni
- 1 pack of Sunflower Haché
- 2 tbsp olive oil
- 1/2 cup water
- 1 onion
- 1 clove of garlic
- 2 tbsp tomato paste
- 1/2 cup red wine
- 2 tsp herbs de Provence
- salt
- pepper
- 1 cup vegan béchamel sauce
- Vegan cheese to bake
- 7 cannelloni pasta rolls, uncooked
For the Béchamel Sauce
- 2 cups plant based “milk”
- 2 tbsp vegan “butter”
- 2-3 tbsp flour
- Nutmeg to taste
- 1/2 tsp salt
- 1/2 tsp pepper
- Little bit of lemon juice
Directions:
1
Heat olive oil in a pan and sauté onions and garlic.
2
Add Sunflower Haché and water to the pan and stir everything well.
3
Add tomato paste, herbs de Provence, red wine, pepper and salt. Mix well.
4
Spoon the filling into the uncooked cannelloni rolls.
5
Put cannelloni a greased baking dish.
6
Make the vegan béchamel sauce. Melt the butter in a small saucepan. Stir in the flour with a small whisk and add milk while constantly stirring. Season with grated nutmeg, salt, pepper, and lemon juice and let it simmer briefly. Then remove from heat.
7
Pour vegan bechamel sauce into the baking dish and spread it evenly. Sprinkle vegan cheese over the cannelloni.
8
Bake at 350 degrees F for 15-20 minutes.
Share this post
Share on facebook
Share on twitter
Share on pinterest
Share on print