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For 3-4 people
12 vegan cannelloni made of durum wheat
200 g of tofu
200 g of kale
vegan béchamel sauce
herbes de Provence
1 pinch of cayenne pepper (optional)
extra virgin olive oil
breadcrumbs and nutritional yeast flakes (for cover)
Chop the shallots and let it dry in a little oil, then add the kale washed and cut, add salt, add a sprinkling of herbes de Provence and, if you like, even a pinch of red pepper.
Unite half a glass of water, stir and cover.
Simmer on low heat and with the lid, stirring and checking the cooking from time to time: If the vegetables tends to stick to the bottom of the pan, add some more water.
Cut the tofu into cubes, salt it and add a teaspoon of herbes de Provence and a few tablespoons of water, then crumble it using the tines of a fork. When well crumbled put it into the pan and finish to cook it with the kale.
Boil the cannelloni in boiling salted water, where you will have also added a couple of tablespoons of olive oil to prevent sticking.
As soon as the cannelloni are slightly softening, after a few minutes and before they are fully cooked, remove from water with a slotted spoon and place them on a plate greased with a little olive oil, separating them from each other.
Prepare the béchamel sauce by following this recipe.
When the filling is cooked, continue filling the cannelloni and then cover with the béchamel sauce.
Finish with a light sprinkling of breadcrumbs and nutritional yeast flakes, then bake in preheated oven at 190° C for about 25-30 minutes: they're ready when the surface is nicely browned.