Fine vegan cannelloni filled with hearty lentil bolognese topped with creamy béchamel sauce and topped with a homemade cheese sauce. The perfect dish for a cozy evening together with family or friends.
1tbspnTurmericground, optional, gives a beautiful coloring as if you had used an egg
EXTRA CREAMY CHEESE SAUCE
1/4 the béchamel sauce from aboveif you are in a hurry or you don't have tapioca starch at home, you can skip this step and just use ready chewed grated cheese
FOR THE BECHAMEL SAUCE heat a saucepan over medium heat, melt olive oil or vegan margarine and pour in flour. Stir intensely with a whisk until everything is combined into a creamy paste. Pour in a little vegetable milk, stir, pour in oat milk again and continue stirring until everything is well combined. Be careful not to let it get too hot, sauce should not burn on the bottom. Bring to a boil while stirring, now the béchamel sauce should slowly thicken. Finish with cream and nutritional yeast flakes, salt, pepper and nutmeg.
50 g vegan olive oil or margarine, 60 g gluten free flour mix, 600 ml Oat milk or another plant milk, 1 Pinch of nutmeg, 3 tbspn Nutritional yeast flakes, 1 tbspn Sea salt, Freshly grated pepper to taste, 1 tbspn Turmeric
If too thin, sift in a little more flour, if too thick sip more vegetable milk. Otherwise, it may clump and always stir vigorously. Remove from heat and set aside.
FOR THE CHEESE SAUCEskim ¼ of the béchamel sauce and pour into a smaller pot or bowl. Dissolve tapioca starch in the vegetable milk and add while stirring. Add onion and garlic powder and continue stirring until everything is well combined. If too lumpy, finely puree with hand blender. Set aside.
1/4 the béchamel sauce from above, 60ml Plant milk, 24 g Tapioca starch, 1 TL Onion powder, 1 TL Garlic granules
Note: If you are in a hurry or don't have tapioca starch at home, you can omit this step and just use ready chewed grated cheese.
Preheat oven to 180 degrees (convection) and prepare baking dish.
LAYERS: Spread a layer of lentil bolognese on the bottom, fill cannelloni pasta tubes with lentil bolognese. I use a teaspoon for this. Line up in a row along the long side until the mold is optimally filled (see video).
¾ Pack Pack of cannelloni from durum wheat semolina or gluten free
Pour the béchamel sauce over the top and spread.
Finally, pour cheese sauce over the top and spread.
Put in the oven and bake for 30 minutes. The cannelloni are ready when the cheese sauce is lightly browned and the lentil bolognese is visible on the sides and bubbling vigorously.
Remove from oven and let cool and set for 10-15 minutes. This step is important, otherwise everything can come apart. Cut into pieces and serve with a side salad, vegan parmesan, olive oil and basil.
Mixed salad, Vegan parmesan, Fresh basil
Keeps up to 3 days airtight in the refrigerator or 1 month in the freezer. Ideally, heat in a steamer.