Vegan Cannelloni Bolognese
The little sister of lasagna impresses with an incredibly creamy consistency and spicy flavors.
I have to admit honestly that I have never cooked using cannelloni until this recipe. But I fell a little in love with these pasta tubes. They can be filled any way you like and then baked on top - I mean, it doesn't get any better than that! For my first recipe, I kept it relatively classy and only used two different sauces (bolognese and bechamel sauce). In general, the advantage of cannelloni over lasagna is that there are no limits, especially when it comes to the filling. But this will certainly not have been my last cannelloni recipe, so there is still room for improvement :D
For a large casserole dish you will need:
For the bolognese:
2 cloves of garlic
2 pck. smoked tofu
2 tbsp. tomato paste
1 pck. canned tomatoes, strained
1 pck. canned tomatoes, chopped
1 tsp. paprika powder, smoked
1 tsp. paprika powder, sweet
1 tsp. paprika powder, hot
1/2 chili flakes
minced meat seasoning
1 tbsp. oil
For the bechamel sauce:
1 tbsp. flour
250ml soy milk, unsweetened
herb salt, pepper, nutmeg
1 pck. vegan grated cheese
For the bolognese peel onions and garlic and chop them finely.
Press the tofu between two layers of kitchen roll and dice it coarsely.
Put the tofu cubes in a blender until it has a crumbly consistency.
Heat the oil in a frying pan and sauté the onions and garlic until they are translucent.
Then add the tofu and fry until crispy. Then season it with smoked paprika, sweet and hot, chili flakes, minced meat seasoning, salt and pepper.
Now add the tomato paste and roast it briefly.
Finally, add the strained and chopped tomatoes. Let the sauce boil once, taste it again and add the Italian herbs.
For the béchamel sauce, heat the Alsan in a saucepan, stir in the flour and fry it for about 5 minutes, stirring constantly.
Gradually pour in the soy milk and let everything boil up once.
Finally, season with herb salt, pepper and nutmeg. If the sauce is lumpy, you can go through it once with the blender.
Preheat the oven to 200°C / 392°F top and bottom heat.
Pour some of the Bolognese onto the bottom of a baking dish and place the cannelloni upright in it.
Then carefully fill each noodle with the Bolognese sauce and lay them down.
Cover the cannelloni with the rest of the Bolognese, then pour the
béchamel sauce over it and finally sprinkle everything with the vegan grated cheese.
Now the casserole goes into the oven for about 40 minutes, until the cannelloni are soft and the cheese is nice and crispy.