Baked Cannelloni with Broccoli Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet cannelloni, vegan
- 500 g broccoli, fresh or frozen
- 100 g breadcrumbs, vean
- 100 g cashew nuts
- 4 tablespoon olive oil
- 4 tablespoon milk (rice milk)
- 750 g tomato sauce, with pieces, vean
- 1 large onion (s)
- 2 cloves garlic
- nutmeg
- salt
- pepper
- herbs
- 1 tablespoon tomato paste
- Cheese, (vegan grated cheese), or yeast melt
Print Recipe
Pin Recipe Instructions
- Bring water to a boil in a saucepan. Cut the broccoli into pieces and cook them for about 10 minutes until they are tender. Thaw the frozen broccoli with hot water, drain and set aside.
- Put the breadcrumbs with oil and rice milk in a bowl and let soak for 5 minutes.
- Meanwhile, use a stand mixer to chop the cashew nuts and puree the broccoli. Stir both into the breadcrumbs mixture. Season with salt, pepper and nutmeg. Pour the mixture into the canneloni with your fingers or other tools and place them in a baking dish.
- Then prepare the tomato sauce:
- Chop the onions and garlic and fry them in a little oil. Add the tomato sauce and tomato paste to the pan. Season to taste with salt, pepper and herbs. Remove from heat and pour over the cannelloni.
- Bake for about 30 minutes at 200 ° C. Finally, pour the yeast melt over the casserole. Alternatively, use grated vegan cheese.
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