What to prepare for Easter Lunch? This year I decided to offer delicious dishes, but avoiding the use of animal or animal-derived ingredients! And if you don't want to believe that even vegetable dishes (better to say “vegan” in this case) can make their figure elegant and refined, wait until you follow this video, and then you'll change your mind! Let's see what are the ingredients to prepare excellent vegetable cannelloni with spinach and tofu!
Video of the Recipe
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Identity Card of the Recipe
- 141 KCal Calories per serving
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Ingrediants
For the veg béchamel and topping
- Q.b. of pepper
- 100 g of tomato puree
- 1 tablespoon of breadcrumbs
- Q.b. of salt
- 40 g of rice flour
- 400 ml of soy milk
- Q.b. of nutmeg
For the pasta (10 sheets)
- Organic food: 200 g of re-milled durum wheat semolina
- 120 ml of water
For the veg
- 100 ml of corn oil
- 50 ml of soy milk
For the stuffing
- Q.b. of pepper
- Q.b. of salt
- 20 g of Grated Vegan Cheese
- 150 g of tofu
- Steamed food: 150 g of spinach
- Q.b. of nutmeg
Materials Needed
- Bowl
- Scale weighs food
- Pot for steaming
- Casserole for boiling the pastry
- Oven dish
- Immersion mixer
- Scoop or skimmer
- Rolling pin
- Wheel or knife
- Becker
Preparation
- First, prepare the fresh pasta. In a bowl, mix the re-milled durum wheat semolina (organic product) with the lukewarm water: mix all the ingredients until a soft and velvety dough is obtained.
- Wrap the dough on a sheet of cling film and let it rest for half an hour.
Did you know that
The rest of the dough is useful to facilitate the subsequent drafting and prevent the dough from shrinking.- In a large saucepan with low sides, bring plenty of water to the boil. Salt lightly.
- Take the dough and cut a piece. Spread the dough with your hands, with the help of more semolina, then obtain a thin sheet a couple of millimeters. Cut the dough into 10 rectangles.
- Boil the sheets of fresh pasta in boiling water for 30-40 seconds (starting from the moment of boiling). Gently remove the dough with a skimmer and place to dry on a clean cloth or on plain baking paper.
- Cover the dough with cling film to prevent it from drying out when it comes into contact with air.
- Meanwhile, prepare the filling. Steam the spinach and squeeze it to remove the excess water. Cut the spinach with a knife and put them in a bowl. Blend the tofu and add it to the spinach, then mix to mix the ingredients. Season with salt, pepper and nutmeg. Add a part of grated vegan cheese.
The alternatives Ok
As an alternative to tofu, you can use homemade vegetable ricotta or cashew cheese.
As an alternative to vegan grated cheese, we suggest the use of brewer's yeast in flakes or simple gomasio.- Prepare the vegetable cream, which will be used to enrich the vegetable béchamel. In a beaker, pour one part of soy milk (unsweetened) at room temperature and two parts of oil. Immerse the mixer and blend for a few seconds, until you get a thick and full-bodied cream. To put aside.
- Prepare the vegetable béchamel. In a saucepan, pour about 300 ml of soy milk, and season with salt, pepper and nutmeg. Dissolve the rice starch in the remaining cold soy milk. As soon as the vegetable milk inside the saucepan starts to boil, pour the dissolved starch and bring to a boil, continuing to mix with the whisk until the typical creamy consistency is obtained. béchamel. Turn off the heat and add a part of vegetable cream.
- Mix a tablespoon of vegetable cream in the spinach filling to mix all the ingredients and to make the filling soft.
- Preheat the oven to 180 ° C.
- Making the cannelloni. Arrange a rectangle of pasta on a cutting board and distribute a spoonful of spinach filling over the entire surface. Roll the pasta starting from the short side until you get the shape of a cannelloni. Proceed in this way until all the ingredients are used up.
- Spread a ladle of béchamel and cream on the bottom of a baking dish. Arrange the cannelloni on the baking dish, one next to the other, avoiding overlapping them.
- Cover the surface of the cannelloni with the béchamel and distribute a teaspoon of tomato sauce on the surface of each one.
- Sprinkle the surface with the remaining vegetable parmesan and, if desired, with breadcrumbs.
- Cover the cannelloni dish with aluminum foil.
- Bake the vegetable cannelloni in the oven at 180 ° C for 20 minutes. Remove the aluminum foil and brown for 10 minutes.
- Serve the steaming cannelloni.
Alice's comment - PersonalCooker
With pleasure I present to you the fantastic vegetable cannelloni, which have nothing to envy to the classics! And if you are looking for an alternative filling, I can recommend a filling with seitan sauce: a real delight!Nutritional values and Health Comment on the recipe
ATTENTION! The food translation was carried out by replacing the vegan grated cheese with other tofu, as the nutritional values of the homemade vegan grated cheese are not well known.
Vegan Cannelloni with Tofu and Spinach are a first course without ingredients of animal origin, low in energy and with a caloric prevalence attributable to lipids (followed by carbohydrates and finally proteins). Fatty acids are mainly polyunsaturated, cholesterol is absent and fiber is contained in an average quantity.
Vegan Cannelloni with Tofu and Spinach are suitable for any diet, except for the one against celiac disease. They also lend themselves to nutrition for lactose intolerance and for metabolic diseases. The average portion is around 200g (280kcal).
