Vida Recetas Editorial
Discover how to prepare delicious vegetarian cannelloni with leek bechamel, an easy and healthy recipe that will surprise everyone at the table. This dish combines the smooth texture of pasta with a juicy filling of zucchini, spinach, textured soy, and pine nuts, all covered by a creamy leek bechamel with a touch of nutmeg. Originating from Italian cuisine, cannelloni have been adapted worldwide, and this vegetarian version is perfect for those seeking a nutritious option without meat, ideal for family dinners or impressing your guests. Textured soy provides protein and a meat-like texture, while leek and celery add freshness and depth of flavor. The grated Parmesan cheese on top creates an irresistible golden crust. You can vary the recipe by adding other vegetables like mushrooms or carrot, or substituting soy with cooked lentils. Follow the detailed steps and you will get creamy and flavorful cannelloni, perfect for any occasion. Go ahead and try them, and enjoy a comforting and healthy dish!
Prep
20 min
Cook
40 min
Servings
4
Prepare the leek bechamel: cut the leek. We clean the tail and cut it into fine cubes. In a pot we put a little oil and when it's hot, the tail of the leek. We saute 5-6 minutes. Salt to taste. Add the milk, nutmeg and bring to a boil. We went through the mixer. In a little milk, we discard the cornstarch, add and stir until it thickens. We put out the fire and set aside.
Prepare the filling: clean and finely chop the celery, leek and garlic. Hydrate the soy for 20 minutes. In a pan, put a little oil and sauté the leek, celery and garlic. When the leek is poached, add the spinach, pine nuts and tomato. Stir and fry 6-7 minutes. Season with salt and pepper to taste.
Grind the hydrated soybeans and add. Stir and add a splash of wine. Let the alcohol evaporate for about 10 minutes, always on low heat. We put some of the bechamel sauce to prevent the filling from crumbling when we make the cannelloni. We remove. We put out the fire and let it cool down so that we can work.
We laminate the zucchini with mandolin. We salt and pepper. We fill each sheet. Roll up and put in a baking dish greased with butter.
Preheat the oven to 200 degrees. Put the bechamel on top of the cannelloni and on top of the cheese and oregano. Put the dish in the oven for 25-30 minutes or until the cheese is golden brown. We serve. Enjoy it!!!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 40 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
