Vegan Festive Cannelloni - Italian Main Course

Ingredients

  • 150 g All-purpose flour
  • 150 g Semolina flour
  • 130 ml Water
  • 0.5 tsp Turmeric
  • 1 to_taste Salt
  • 200 g Dehydrated soy
  • 300 g Cardoncello mushrooms
  • 1 piece Celery stalk
  • 1 piece Large carrot
  • 1 piece Onion
  • 0.5 cup red wine
  • 1 to_taste Rosemary
  • 2 tbsp soy sauce
  • 2 cup Water
  • 1.5 piece Vegetable broth cube
  • 1 tsp Tomato concentrate
  • 1 to_taste Black pepper
  • 1 to_taste Nutmeg
  • 1 to_taste Olive oil
  • 1 clove Garlic
  • 1 to_taste Olive oil
  • 1000 ml Tomato passata
  • 1 to_taste Salt
  • 1 to_taste Granulated sugar
  • 50 g Olive oil
  • 50 g All-purpose flour
  • 500 ml Water
  • 1 piece Vegetable broth cube

Instructions

  1. In a planetary mixer with a hook, knead the two flours, turmeric, and salt, adding water little by little until a compact dough is obtained. Cover with plastic wrap and let it rest for at least 30 minutes.

  2. Rehydrate the soy in boiling water for 10 minutes. Squeeze well and set aside.

  3. Prepare the sauce: chop celery, carrot, and onion. Sauté with a drizzle of olive oil and a clove of garlic.

  4. Add the sliced cardoncello mushrooms and sauté for a few minutes. Add the rehydrated soy, deglaze with red wine, and let it evaporate.

  5. Add rosemary, soy sauce, water, vegetable broth cube, tomato concentrate, pepper, and nutmeg. Cook over low heat for about 1 hour.

  6. Prepare the tomato sauce: heat a drizzle of extra virgin olive oil in a pan with a clove of garlic. Add the tomato puree, salt, and a pinch of sugar. Cook for 20 minutes.

  7. Prepare the vegan béchamel: heat olive oil in a saucepan, add flour, and mix well to create a roux. Add water little by little, stirring constantly to avoid lumps. Add a vegetable broth cube and cook until thickened.

  8. Roll out the pasta into thin sheets. Cut out rectangles and blanch them in boiling salted water for a few seconds. Drain and let them dry on a clean cloth.

  9. Fill the cannelloni with the soy and mushroom ragout, roll them up, and place them in a baking dish covered with tomato sauce.

  10. Cover the cannelloni with vegan béchamel and bake in a preheated oven at 180°C for about 30 minutes, or until golden brown. Let it cool slightly before serving.

Reviews & Comments

Leave a Comment

Your email will not be published