For the cannelloni:
- 200g of Quadretta
- 300g of tofu
- 200g fresh or frozen spinach
- 1 onion
- 2 cloves of garlic
- 400g tomato puree
- Extra virgin olive oil
- Salt and pepper to taste
- Nutmeg to taste
- Grated vegan cheese (optional)
For the vegan béchamel:
- 500ml soy or almond milk
- 50g of flour
- 50g vegan butter
- Salt, pepper and nutmeg to taste
Procedure
In a pan, sauté the chopped onion and garlic in a little olive oil until translucent. Add the spinach to the pan and cook until it softens and reduces in volume. Mash the tofu finely with a fork or chop it coarsely and add it to the pan with the spinach. Season with salt, pepper and nutmeg, mix well and cook for a few minutes. Remove from heat and let cool.
Preparation of cannelloni : Take a sheet of squared pastry and fill it with the tofu and spinach mixture, using a teaspoon or a pastry bag. Arrange the cannelloni in a previously oiled baking pan, cover with the tomato puree and sprinkle with grated vegan cheese (if desired).
Making the vegan béchamel : In a small saucepan, melt the vegan butter over medium heat. Add the flour and stir vigorously until the mixture is smooth (the roux). Pour in the soy or almond milk a little at a time, stirring constantly to avoid lumps. Cook the béchamel over medium-low heat until it thickens, stirring constantly. Season with salt, pepper and nutmeg.
Completion and cooking : Pour the béchamel sauce over the cannelloni in the pan. Bake at 180°C for about 25-30 minutes or until the surface is golden. Once cooked, let the cannelloni rest for a few minutes before serving.
Recipe created and made by Francis Basque
