Vegan cannelloni: the recipe to prepare them at home

Vegan cannelloni, how to prepare them at home. Here is the recipe for vegan cannelloni. Today we explain how to prepare vegan cannelloni at home. The advice is to look at the supermarket for a package of cannelloni made with durum wheat semolina only, therefore without eggs. Alternatively, look for the lasagna sheet, always made from durum wheat semolina, which you can blanch in boiling water and then stuff and roll up to form cannelloni. Here's how to prepare vegan cannelloni.

LA RECIPE OF VEGAN CANNELLONI - Today we explain how to prepare i at home cannelloni in version vegan. The advice is to look at the supermarket for a package of cannelloni made with durum wheat semolina only, therefore without eggs.

Alternatively, look for the lasagna sheet, always made of durum wheat semolina, which you can blanch in boiling water and then stuff and roll up to form cannelloni.

Here's how to prepare the vegan cannelloni.

Ingredients

• 3 or 4 durum wheat semolina cannelloni
• 250 ml of vegan béchamel or vegetable cream
• 1 clove of garlic
• 1 cabbage leaf
• 1 carrot
• 1 blade of chives for garnish
• 1 tablespoon of extra virgin olive oil
• 1 pinch of nutmeg
• 1 pinch of black pepper and fine whole salt

• Preparation Time:
  30 minutes
• Cooking time:
  30 minutes
• Rest time:
  -
• Dose:
  for 1 serving
• difficulty:
  low

Preparation

Bring half a liter of water to a boil and blanch the cannelloni for a couple of minutes. They should begin to soften without breaking. Then take them out gently, perhaps with kitchen tongs, one by one and arrange them on a plate. Read the instructions on the packaging carefully because some cannelloni are suitable for cooking directly in the oven.

In this case the important thing is to use a fairly liquid béchamel that covers them well even on the bottom and on the edges. If you haven't found the durum wheat semolina cannelloni, but you have some dry lasagna sheets available without eggs, blanch them in boiling water before softening them, so they can be stuffed and rolled up to form cannelloni. Otherwise, fresh sheets for lasagna will also be fine, which you can stuff directly and then bake without scalding them.

While the cannelloni are cooling down, take care of the filling. Peel the carrot and wash it. Also wash the cabbage leaf. Slice the carrot into julienne or cubes, otherwise grate it and cut the cabbage into strips. Heat a tablespoon of extra virgin olive oil in a pan. Peel and divide the garlic clove in half and brown it in a pan. Sauté the carrot and the cabbage for a few minutes, so that they are still crunchy, and stir occasionally with a wooden spoon.

Before continuing with the preparation of the filling, remember to remove the garlic, so as not to get a dish with a too strong flavor. Pour into a pan with the carrots and cabbage about half of the vegetable cream or vegan bechamel available to you. If you need to thicken them, lightly heat everything in a pan together with the vegetables. Mix gently to obtain a homogeneous filling.

If you want a more full-bodied filling, blend 50 grams of organic or self-produced tofu with a little water, flavor it with aromatic herbs, such as oregano and rosemary, and add it to the vegetables before stuffing the cannelloni. In this case you can reduce the amount of cream or béchamel. Remember that in a few minutes you can prepare vegan béchamel at home seguendo one of our five recipes. You can also prepare one gluten-free bechamel with rice flour and use rice milk or vegetable broth as a base.

Always proceeding very delicately, stuff the cannelloni with the filling. Arrange a layer of béchamel or cream on the bottom of the pan, then place the cannelloni and cover them with the rest of the filling, including the vegetables. Season with black pepper, nutmeg, a pinch of pink salt or whole salt. Cook the cannelloni in the oven at 180 ° C for 25-30 minutes. Remove the vegan cannelloni from the oven, serve and garnish with a few blades of chives.

One last tip in the name ofself. If you want to prepare thedough for cannelloni or lasagna without eggs use 200 grams of wheat flour or durum wheat semolina together with 100 ml of water. Knead, let it rest at room temperature for 30 minutes and then roll out the sheets with the machine fresh homemade pasta.

Bon appetit!

Marta Albè
(Texts and photos)

Read also:

• Vegan bechamel: 5 recipes to prepare it at home
• Vegetarian and vegan lasagna: 5 recipes
• Advanced pasta: 10 tasty recipes