Vegan Cannelloni alla Boscaiola

Preparation

1. STEP 1 OF 8

   Prepare the ragù by sautéing carrots and onions, then add the mushrooms, peas, and tofu. Add the spices and let it sauté well.

2. STEP 2 OF 8

   At this point, add the tomato puree, salt, and a bit of water and let it cook for at least an hour: it should not be watery.

3. STEP 3 OF 8

   Bechamel: slightly 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.

4. STEP 4 OF 8

   Return to the heat on medium-low and cook, continuing to stir until it is thick enough.

5. STEP 5 OF 8

   Add 1/3 of the bechamel to the ragù and blend coarsely with an immersion blender.

6. STEP 6 OF 8

   Pour the mixture into a piping bag and start filling the cannelloni, which we will place on a baking dish covered with a layer of bechamel.

7. STEP 7 OF 8

   Once all the cannelloni are arranged, cover them with plenty of bechamel, grated vegetable cheese, and a few more spoons of ragù! Bake at 200 degrees for about 30/35 minutes.

8. STEP 8 OF 8

   Take out of the oven and let cool for about 15 minutes before serving. Enjoy your meal!

Suggestions

• Immersion blender

• Saucepan

• Baking dish or casserole

General Information

Analysis

Macronutrients (100 gr)