09/15/2023Pasta - Main courses - Tofu, legumes and seitan

Vegan Bolognese Cannelloni

Name: Vegan Bolognese Cannelloni
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 2 servings.
Cuisine: Vegan
Ingredients: 1 onion; 1 carrots; 1 tbsp olive oil; 2 leaves bay leaf; 80 g textured soy protein; 250 mL vegetable broth; 2 tbsp soy sauce; 800 mL canned peeled tomatoes; salt; 10 leaves basil; 2 tbsp plant-based margarine; 2 tbsp cornstarch; salt; 250 mL soy milk; 1 pinch nutmeg; 250 mL tomato coulis; 130 g cannelloni

Servings

Ingredients

Cups

Bolognese Sauce

-onion 1
-carrots 1
-olive oil 1 (tbsp)
-bay leaf 2 (leaves)
-textured soy protein 80 (g)
-vegetable broth 250 (mL)
-soy sauce 2 (tbsp)
-canned peeled tomatoes 800 (mL)
-salt
-basil 10 (leaves)

Bechamel

-plant-based margarine 2 (tbsp)
-cornstarch 2 (tbsp)
-salt
-soy milk 250 (mL)
-nutmeg 1 (pinch)

-tomato coulis 250 (mL)
-cannelloni 130 (g)

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Steps

Peel and thinly slice the onion. Peel the carrot and cut it into tiny dice.
In a bowl, rehydrate the soy protein by pouring the hot vegetable broth and soy sauce over it.
Roughly chop the peeled tomatoes.
In a large pot, heat the olive oil and sauté the onion for a few minutes. Add the diced carrots and continue cooking for 5 minutes until they start to brown.
Add the bay leaves and the soy protein with the broth. Let it cook until all the broth has evaporated. Then add the peeled tomatoes and the juice from the can. Let it simmer over medium heat for 15 minutes.
Season with salt, then add the freshly chopped basil. Set the Bolognese aside.
Prepare the béchamel: in a saucepan, melt the margarine. Add the cornstarch and whisk. Let it cook for a minute while whisking, then pour in the milk, still whisking continuously. Bring to a boil until the béchamel thickens. Season with salt and nutmeg if you like.
In an oiled baking dish, pour half of the tomato sauce. Stuff the cannelloni with the Bolognese and arrange all the stuffed cannelloni in a row in the baking dish.
Pour in the remaining tomato coulis, then add all the béchamel.
Bake at 355°F (180°C) for 50 minutes.