Left cannelloni recipe

Nothing is thrown from the leek and this recipe is a clear example of this. We will take advantage of all the parts of this food to make some delicious vegan cannelloni, accompanied by sauteed and bathed mushrooms with a soy -based sauce that, without a doubt, will not leave anyone indifferent. If you want, you can make a spring salad as an incoming and make a complete menu. Take note of the ingredients and cook with us these incredible leek cannelloni.

Ingredients to make leek cannelloni:

1. First prepare the Chinese mushrooms. To do this, take a saucepan and add enough water for mushrooms to float, no more. Put the saucepan to the fire and boil for 15 minutes. After this time, turn off the fire and leave them inside, later we will use the water.

2. For vegan cannelloni we will use very beautiful leeks, with all its leaves and fresh. Thus, separate the white part of the green, cut the dry tips of the leaves and wash everything very well. Then, itch the green leaves of the leeks finely and cut the white parts into somewhat thick slices.

3. For the landfill, you must slow the green leaves chopped in olive oil, until you see that they are soft. Add salt and pepper to taste and reserve.

4. Apart hydrates the textured soy in the water of cooking mushrooms, take it out and reserve the water again. Add the soy to the sautéed leaves and the previously ground peanuts in the blender but without being sprayed. It also incorporates beer yeast (not cooking, but dietary), and adds the amount of vegetable milk necessary to obtain a consistent but manageable paste. Add salt, pepper and nutmeg to taste.

5. Reserve the filling and prepare the sauce. To do it, take a casserole and slowly saute the white part of the sliced ​​leek. Cook until it is soft but without getting rid.

6. Add the 500 ml of water to the casserole, all the water of the mushrooms and subsequent cooking of the soybeans, and one or two cags of Knorr vegetable broth. Let cook until the ingredients are mixed and the broth is done well, correct salt flavor if you consider it necessary.

7. Remove from the casserole half of the slices of leek and reserve them. Add a splash of vegetable cream and beat the sauce until you get a smooth and homogeneous mixture.

8. Now that you have everything ready, it is time to set up the vegan cannelloni. Take an oven source and distribute some tablespoons of sauce and a stream of olive oil. We will use direct cooking cannelloni, pasta cylinders that are cooked in the oven. You can find them in any supermarket, make sure you use some suitable for vegans.

9. Incorporates the filling into a pastry bag and fill in the pasta cylinders, place them at the source without touching.

10. Cover the cannelloni up to half or more with the sauce made in the previous steps, cover with foil and bake for 20 minutes at 180ºC.

11. While baked, the granulated elaborates to gratin the cannelloni. Take a bowl and mix margarine with dietary yeast and the amount of breadcrumbs sufficient to make crumbs. Crush with a fork until an irregular granulated.

12. Take half of the granulated and cook it in a very hot pan, reserve. Apart, chop the drained mushrooms and reflect them in oil until you see that they begin to toast.

13. When the vegan cannelloni of leek are ready, remove them from the oven, sprinkle the raw granulate and gratin again in the oven for approximately 5 minutes. Once gratin, it serves the cannelloni in dishes with a little sauce, the roasted granulated sprinkled above and accompanied by the slices of leek they reserved and the sauteed mushrooms. More recipes full of flavor as it is on my blog target = _blank re = nofollowcocin with green light.