Canelones veganos

Ingredientes

• 2 Cloves Garlic (Crushed)
• 4 Tbsp Lemon Juice (Freshly Squeezed)
• 28 ounces Firm Tofu ((800g))
• 4 Tbsp Olive Oil
• 1/4 cup Nutritional Yeast Flakes ((15g))
• 2 tsp Dried Oregano
• 2 tsp Onion Powder
• 1 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 1 cup Baby Spinach ((30g) Chopped)
• 3 Tbsp Olive Oil
• 2 Tbsp All Purpose Flour
• 2 cups Soy Milk ((480ml))
• 1/4 cup Nutritional Yeast Flakes ((15g))
• 1 tsp Dijon Mustard
• 1/4 tsp Salt
• 1/8 tsp Ground Black Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 20 Tubes Cannelloni
• 2 1/2 cups Marinara Sauce ((600ml))
• Fresh Chopped Parsley
• Ground Black Pepper

Preparación

1. 1

   Tofu Ricotta: Add crushed garlic to a bowl with fresh lemon juice and let it soak for 5 minutes.

2. 2

   Then add tofu to a bowl and mash it with a fork.

3. 3

   Add the mashed tofu, crushed garlic and lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt and ground black pepper to the food processor.

4. 4

   Pulse the food processor until the ingredients are well combined but the texture is still chunky.

5. 5

   Transfer the tofu ricotta to a mixing bowl and add in chopped baby spinach. Mix together.

6. 6

   Vegan Cheese Sauce: Add olive oil to a pot and heat on medium to high heat until the oil is hot. Add all purpose flour.

7. 7

   Fry the flour in the oil briefly and then add in soy milk, stirring vigorously all the time.

8. 8

   Heat the sauce, alternately whisking and stirring with a wooden spoon while it heats to prevent any lumps.

9. 9

   Bring to the boil and then continue to stir until the sauce has thickened.

10. 10

    When the sauce has thickened, remove it from the heat and add in nutritional yeast, dijon mustard, salt, ground black pepper, onion powder and garlic powder. Stir in.

11. 11

    Let the sauce cool and thicken while you work on the rest of the recipe.

12. 12

    Assemble: Preheat the oven to 400°F (200°C). Add a layer of marinara sauce to the bottom of a 9x13 baking dish.

13. 13

    Fill a piping bag with the tofu ricotta and pipe it into the cannelloni tubes.

14. 14

    Lay the cannelloni tubes in the baking dish on top of the marinara sauce. It's okay if some of the tubes have to lie vertically instead of horizontally, this will depend on the size of your cannelloni tubes. Just fit in as many as you can so that there aren't gaps in your dish.

15. 15

    Cover the stuffed tubes with the remaining marinara sauce.

16. 16

    Add the vegan cheese sauce to the top and smooth it down.

17. 17

    Bake in the oven for 30 minutes.

18. 18

    Top with fresh chopped parsley and a sprinkle of ground black pepper and serve.