Vegan Cannelloni by @javligtgott
Easy and good vegan cannelloni recipe that everyone can make
Equipment
- Saucepan
- ovenproof form
Ingredients
Tomatosauce
- 3 cloves garlic
- 2 tbsp olive oil
- 2 cans good whole tomatoes
- 1/3 pot fresh basil
Filling
- 3 packs Fazer Yosaoat block Herbs 160g
- 1,5 tbsp white wine vinegar
- 2/3 pot fresh basil
- 2 tbsp olive oil
- 2 cloves garlic
- 1/2 red chili
The rest
- 1 pack Cannelloni 250g
- 1 pack Aito oat Cusine with cheese flavor
Instructions
Tomatosauce
- Peel and slice the garlic thinly. Heat a saucepan with olive oil to low / medium temperature and fry the garlic until it just starts to get a little color.
- Add tomatoes, salt and pepper and let the tomato sauce cook for as long as you have time, preferably for at least about 30 minutes while you prepare the other ingredients.
- Then taste the tomato sauce with salt and pepper, turn down some fresh basil just before you use it.
Filling
- Peel and grate the garlic. Rinse and finely chop the chili and finely chop the basil.
- Mash the Yosa Oat blocks with your hands so that they are finely divided. Mix with the garlic, chili, basil, olive oil, white wine vinegar, salt and pepper and taste so that the flavors are balanced and good.
Build cannelloni
- Lay out a thin layer of Aito oat cuisine with cheese flavor at the bottom of an ovenproof form about 30 x 40 cm
- Fill the pasta tubes with the filling.
- Lay out the filled pasta tubes in the mold. Top first with the tomato sauce and then with the rest of the Aito Oat cuisine with cheese flavor. Finish with a little salt and pepper and then bake in the oven for about 30-40 minutes at 200 degrees.
- Let rest 5minutes before serving