A vegetarian canneloni but with a full taste!
1 pack of SEITAN (or veggie mince, soya etc)
2 onions, finely cut
2 bulbs of garlic, finely cut
3 carrots, finely grated
2 cups of mushrooms, sliced
3 spoons of lightly roasted pine nuts
Laurel (bay leaves), parsley, soy sauce, olive oil
Cannelloni Pasta – either sheets or ready rolled
For the cauliflower béchamel:
1 onion, finely cut
1 small cauliflower cut into florets
Laurel (bay leaves), pine nuts
Crush the SEITAN. Fry the garlic and the onions with the olive oil, the laurel and a pinch of salt in an open pot for about 10 mins on medium fire. Add the mushrooms and a couple of drops of the soy sauce. Continue till all the juice has evaporated. Add the carrots, the SEITAN and let cook for 5 more mins. Add the pine nuts and the cut parsley.
Separately boil a lot of water with a pinch of marine salt and add the cannelloni pasta one after the other. Boil for 8-10 mins and when cooked drain. Add the filling into the cannelloni, roll them to seal if necessary and put the rolls into an oven proof dish, previously brushed with some drops of olive oil.
Béchamel: fry an onion with olive oil and a pinch of marine salt for about 10 mins on medium fire. Add the cauliflower, laurel and a little water and allow to cook for 20 mins with closed lid. Take out the laurel, add pine nuts and puree. Adjust the consistency with a bit of rice drink (or milk). Put the béchamel on top of the filled cannelloni and add some crushed or powdered almonds on top. Grill till a golden colour.
Recipe offered by Montsé, Naturapathologist and teacher of Natural and Energetic Cooking – Herbolario Pachamama.