Semolina cannelloni stuffed with a filling based on tofu ragù, mushrooms, and peas made creamy with the addition of a velvety and fragrant vegan bechamel! A perfect dish for the first Sundays to spend on the terrace or in the garden with friends and family!
Prepare the ragù by sautéing carrots and onions, then add the mushrooms, peas, and tofu. Add the spices and let it sauté well.
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.
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.
Return to the heat on medium-low and cook, continuing to stir until it is thick enough.
Add 1/3 of the bechamel to the ragù and blend coarsely with an immersion blender.
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.
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.
Take out of the oven and let cool for about 15 minutes before serving. Enjoy your meal!
Immersion blender
Saucepan
Baking dish or casserole
Store in the fridge for up to 3 days
The cannelloni I used are dry semolina-based. They do not need to be boiled before being stuffed! Alternatively, you can use semolina sheets for lasagna, fill them, and roll them up!
Italia, Emilia Romagna
| Energy (kcal) | 172.43 |
| Carbohydrates (g) | 25.36 |
| of which Sugars (g) | 1.79 |
| Fat (g) | 5.45 |
| of which Saturates (g) | 0.69 |
| Protein (g) | 6.11 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.01 |
