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Discussion Starter · #1 ·
so my dad has this friend who's in transition to vegan now, and somehow she thinks i'm a great cook because she loves everything i make. now she asked me to try and veganize some cannelloni that she had once, that's ricotta, nuts (probably walnuts), and raisins.<br><br>
the challenge is: how to make it light, not massively rich? i always use tofu to replace ricotta, which works out really well, but i've never made cannelloni that's just tofu - it's always 1/2 fresh veggies, so you can eat a few and not feel like you're never going to eat anything again. this thing is going to be like a slab of tofu wrapped in pasta, and i'm a bit reluctant to try it out.<br><br>
the only thing i could think of so far is to crumble the tofu more lightly, so it's in bigger chunks and doesn't stay as dense inside the tubes. other than that, i just don't know what to do. is it going to work?<br><br>
some ideas, anybody? <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Here's how I make Cannelloni now. Maybe there's something in it that can help you:<br><br><br><br>
Vegan Cannelloni<br><br>
(Serves 4-6)<br><br><br><br>
INGREDIENTS<br><br>
1 onion, finely chopped<br><br>
2 garlic cloves, crushed<br><br>
2 carrots, coarsely grated<br><br>
2 celery stalks, finely chopped<br><br>
2/3 cup vegetable stock<br><br>
1/2 cut red or green lentils (red looks nicer)<br><br>
1 14 oz. can chopped tomatoes<br><br>
2 tbsp tomato paste<br><br>
1 tsp fresh thyme<br><br>
1 tsp chopped fresh rosemary<br><br>
3 tbsp vegan margarine<br><br>
1/3 cup wheat or barley flour<br><br>
2 1/2 cups soymilk<br><br>
large pinch of grated nutmeg<br><br>
16-18 cannelloni tubes<br><br>
1/3 cup Soymage Vegan Parmesan<br><br>
1/2 cup fresh bread crumbs<br><br>
salt and fresh ground black pepper<br><br>
garnish, as desired (flat-leaf parsley is typical for guests)<br><br><br><br>
1. To make the filling, put the onion, garlic, carrots and celery into a large saucepan, add half the stock, cover and cook for 5 minutes or until tender.<br><br><br><br>
2. Add the lentils, chopped tomatoes, tomato paste, thyme, rosemary, and seasoning. Bring to a boil, cover, then simmer for 20 minutes. Remove the lid and cook for about 10 minutes more, until thick and soft. Let cool.<br><br><br><br>
3. To make the sauce, melt the margarine in a pan, stir in the flour and cook for 2 minutes, then gradually add the soymilk, whisking until the sauce boils and thickens. Season to taste with salt, pepper, and nutmeg.<br><br><br><br>
4. Preheat the oven to 350F. Fill the uncooked cannelloni by piping the filing into each tube (easiest to hold them upright with one end flat on a board, while piping into the other end).<br><br><br><br>
5. Spoon half the sauce into the bottom of an 8-inch square oven-proof dish. Lay two rows of filled cannelloni on top, and spoon on the remaining sauce.<br><br><br><br>
6. Scatter on the vegan parmesan and bread crumbs. Bake for 30-40 minutes. Let stand for 5 minutes before serving. Garnish, if desired.<br><br><br><br><i>If the topping hasn't browned at all, you can finish it under the broiler just long enough to give it that nice golden brown touch.</i>
 

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Discussion Starter · #4 ·
hmm, hmmmmm.. very interesting! i quite like the tomato-inside/white sauce outside idea. does it look all red when you make it?
 

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There's reddish-orange aspects, but not when you look at it after taking it out of the oven. It's really goooooooooood.<br><br><br><br>
I also found a great recipe for vegan lasagne over at VegWeb that my wife and I use sometimes to blow non-vegans away. It's made with artichoke hearts.
 
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