Vegan Cannelloni with Vegetable Filling
Ingredients
- 1 cup of flour
- 1 cup of water
- 1 packet of silken tofu
- 1 bag of chopped spinach
- 1 small packet of mushrooms diced
- 1/2 cup of wholemeal bread crumbs
- 1 cup of grated carrots
- 1 cup of grated zucchini
- 1 diced red onion
- 2 crushed garlic cloves
- 2 cans of organic peeled tomatoes
- 1 teaspoon of maple syrup
- Pepper
- 2 1/2 teaspoons of salt
- 2 tablespoon of olive oil
- 2 cups of water
- 1 tablespoon of pine-nuts
- 1 tablespoon crumbled walnuts
- 1 tablespoon parsley
Preparation
In a bowl add the flour, 1 teaspoon of salt, water and combine until smooth. If the batter is too thick add a touch more water.
In a medium non stick pan place a ladle of batter in the pan and prepare the crepes. Repeat process.
In a fry pan add 1 tablespoon of oil, 1 teaspoon of salt, pepper, carrots, zucchini, 1 clove of crushed garlic, onion, maple syrup and sauté for 10 minutes.
Add the peeled tomatoes and the water and simmer on low heat for an hour.
In a fry pan add 1 tablespoon of oil, 1/2 teaspoon of salt, spinach and mushrooms and sauté for 10 minutes. Set aside to cool.
Once cooled add the silken tofu and 1/2 cup of whole meal crumbs and combine.
Use a medium oven tray and place some cooked sauce on the bottom.
Spread some mixture on the crepes, roll and place in the tray. Repeat process.
Place the remainder of the sauce on top and add 1/2 cup breadcrumbs, parsley, pine nuts and crushed walnuts.
Cook for 20 minutes at 180 degrees.
