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Cannelloni with vegan mince and mozzarella

This hearty combination offers the full flavor of traditional cannelloni, complemented by the creamy texture and authentic taste of vegan cheese. This recipe was developed by @chefsculinar.

50 minutes

2 servings

    • 40g Easy To Mix vegan mince

    80 ml water

    10 ml mild olive oil

    16 cannelloni

    275 kg tomato pulp

    40g ajvar

    1g dried oregano

    3g peeled garlic

    10g peeled onions

    2g smoked paprika powder

    salt

    black, ground pepper

    10ml extra virgin olive oil

    100g vegan mozzarella

    For the fried vegetables

    80g wild broccoli

    40g spring onions

    50g honey cherry tomatoes

    20ml mild olive oil

    Sea salt flakes

    20g chickpeas

    Mix the vegan mince mix with the appropriate amount of water and olive oil.

    Fill the mixture into a piping bag.

    Cook pasta according to package instructions.

    Mix tomato puree, ajvar, oregano, garlic and onions and heat with smoked paprika, salt, pepper and olive oil.

    Pipe the prepared minced meat filling onto the cannelloni.

    Place the cannelloni in baking tins and pour the tomato sauce over them.

    Cut vegan mozzarella into slices and place on the tomato sauce.

    Bake the cannelloni in the oven for about 30 minutes at 160 °C.

    Preparation of fried vegetables

    Fry wild broccoli, spring onions and cherry tomatoes in a pan in olive oil and season with salt.

    Drain the chickpeas in a sieve and set aside.

    Recommendation for serving

    Place the baked cannelloni with the freshly roasted vegetables and serve hot.

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