Vegan "Meat" Cannelloni

Name: Vegan "Meat" Cannelloni
Total time: 7200 s
Yield: 3 servings
Cuisine: American
Ingredients: 250 g Heura traditional style vegan "meat"; 1/2 onion; 1/4 leek; 1/2 cup crushed tomatoes; 1 splash brandy; 1 handful cashews; Salt and pepper to taste; 1 tablespoon paprika; 3 1/4 cups unsweetened soy milk (about 3/4 liter); 1 tablespoon vegan butter; 3 tablespoons flour; Salt and pepper to taste; 1 teaspoon nutmeg

Jordi Pasquina Lemonche @comidaconsciente

Ingenio - Las Palmas

I hadn't made "meat" cannelloni in years, since becoming vegan I usually made them with vegetables, spinach, or mushrooms. But the other day I saw Heura vegan meat and decided to try making them like before. Although it's not particularly healthy, it's worth it for a special day.

Jordi Pasquina Lemonche @comidaconsciente

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Ingredients

2 hours

3 servings

250 gHeura traditional style vegan "meat"
1/2onion
1/4leek
1/2 cupcrushed tomatoes
1 splashbrandy
1 handfulcashews
Salt and pepper to taste
1 tablespoonpaprika
Bechamel
3 1/4 cupsunsweetened soy milk (about 3/4 liter)
1 tablespoonvegan butter
3 tablespoonsflour
Salt and pepper to taste
1 teaspoonnutmeg

Saved

Steps

2 hours

1

Sauté the onion and leek over low heat.
2

Add the tomatoes with the brandy.
3

Add some mushroom powder, the "meat", and season with a bit of nutmeg, salt, and pepper.
4

Meanwhile, make the bechamel and boil the pasta sheets. Once boiled, let them cool and spread them out on a cloth.
5

Add a bit of bechamel to the filling.
6

Finally, since the filling is not very fatty, blend the cashews with a bit of soy milk and add it. Also, add a bit of paprika.
7

Fill the cannelloni.
8

Top with bechamel and vegan cheese, sprinkle with a bit of nutritional yeast, and bake until golden.
9

Delicious!