Semolina cannelloni filled with a stuffing based on tofu ragù, mushrooms and peas, made creamy with the addition of a velvety, fragrant vegan béchamel! A perfect dish for the first Sundays spent on the terrace or in the garden in the company of friends and family!
Prepare the ragù by sautéing the carrots and onions, then add the mushrooms, peas and tofu. Add the spices and let it sauté well.
At this point add the tomato purée, salt and a little water and let it cook for at least an hour: it should not be watery.
Béchamel: lightly heat the oil in a non-stick saucepan, pour in the flour and mix with a whisk. Add the unsweetened soy milk, salt and nutmeg.
Return to the heat over medium-low flame and cook, stirring continuously, until it is thick enough.
Add 1/3 of the béchamel to the ragù and roughly blend with an immersion blender.
Pour the mixture into a piping bag and start filling the cannelloni, which we will place in a baking dish coated with a layer of béchamel.
Once all the cannelloni are arranged, cover them with plenty of béchamel, vegan grated cheese and a few more spoonfuls of ragù! Bake at 200 degrees for about 30/35 minutes.
Take out of the oven and let cool for about 15 minutes before serving. Enjoy your meal!
Immersion blender
Pot
Baking tray or baking dish
Keep in the fridge for up to 3 days
The cannelloni I used are dry semolina-based ones. They do not need to be boiled before being filled! Alternatively, you can use sheets of semolina lasagne, fill them and roll them up!
Italia, Emilia Romagna
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
| Energy (kcal) | 175.27 |
| Carbohydrates (g) | 21.31 |
| of which sugars (g) | 2.54 |
| Fat (g) | 7.18 |
| of which saturates (g) | 0.99 |
| Protein (g) | 5.92 |
| Fibre (g) | 1.78 |
| Salt (g) | 0.03 |
