Traditional vegan cannelloni
Although cannelloni originated in sixteenth-century Italy, the ones we make today have a French touch, since béchamel comes from France and was added to the recipe later, specifically in the eighteenth century.
Cannelloni, which owe their name to their tubular shape (from the Italian canna), did not reach Spain until a century later (19th century), but at that time only the bourgeoisie could afford the luxury of enjoying them.
The version we propose is much healthier than the one eaten back then, and it adapts better to our nutritional needs and to our goal of living a lifestyle that is as sustainable and ethical as possible.
Soy lets us replace the animal meat of conventional cannelloni with plant-based meat of very similar texture and appearance, but with twice the protein and no cholesterol.
The result is super tasty cannelloni thanks to the sofrito used to prepare the filling and the béchamel added to it, which gives them a delicate, delicious softness and texture. In addition, the final gratin gives them an irresistible crispy touch.
Nutritionally, thanks to the soy, the filling of these cannelloni is rich in complete protein, complex carbohydrates and fiber, low in fat and sugar and, as we have said, free of cholesterol.
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- Step 1We hydrated the soy with warm water for 10 minutes. After this time, we put it in a drainer to eliminate excess water.
- Step 2In a large frying pan, add 3 tablespoons extra virgin olive oil and turn on the heat. Grate the onion and garlic, and when the oil is hot, add them to the pan and sauté until softened. Let it cook for about 10 minutes.
- Step 3When the onion is poached, we toss the soybeans and the bay leaf and stir. Add spices and salt, stir again to mix everything and let cook 10 minutes more. After this time, we withdraw from the fire and reserve.
- Step 4In a large pan, put 3/4 of water to heat with a few drops of oil and salt and, when it breaks to boil, take the pasta plates one at a time and cook them following the instructions on the package. When they are at their point, we take them out and we drain them again one by one, and we put them on a flat surface and covered by a clean dishcloth.
- Step 5Prepare the bechamel and, when we have it ready, we toss a little of it on the dough we have prepared and stir to mix all the ingredients and get a smooth dough.
- Step 6We preheat the oven to 200 °C for 15 minutes and, meanwhile, we take dough with a spoon and fill each of the sheets with it, rolling them up carefully so that they do not break or open.
- Step 7We put a little béchamel, spread it on the bottom of a baking tray and place on it the cannelloni, one by one and so that they are aligned. When we have all placed, we toss the béchamel sauce and sprinkle some vegetable cheese to gratin.
- Step 8In the preheated oven, put the tray with the cannelloni to grill them, and let them boil for 10 minutes, making sure they do not burn. If after this time, they are not yet gratined, we leave them a little more but still watch. When they are well gratined, we take them out and serve them.