Inicia sesión para poder guardar tus recetas favoritas

Spinach cannelloni with light leek bechamel sauce

Preparation

60 min

Difficulty

Easy
Spinach cannelloni with light leek bechamel sauce
Oven
60 min
Recipe
Pasta
Christmas
Vegans
Easy
Main dishes

Description

Next stop: New Year’s eve. Mind the gap full of last-hour stress and “we’re late” type of things. Being in a rush and cooking don’t get along very well. That’s why this year we want to cook our New Year’s eve dinner calmly, and we have this spinach cannelloni with light leek bechamel sauce in the refrigerator, waiting for the big night. With just a few minutes in the oven will be ready to serve. 0 % rush, 100 % flavour.

Ingredients

Servings for 4

Onion
1
Clove of garlic
1
Frozen spinac
500 g
Flour
20 g
Pine nuts or other nuts
50 g
Unsweetened soy milk
300 ml
Vegan cream cheese (optional)
100
Fine textured soy
70 g
Soy sauce
20 g
Agave syrup
15 g
Seasoning mix for skewers
4 g
Salt and pepper
Shallot
1
Leeks
2
Fennel bulb
1/2
Unsweetened plant-based milk
500
Beer
100
Olive oil
20
Teaspoon of nutmeg
1
Pre-cooked cannelloni pasta layers
Grated vegan cheese

Preparation

1

In a large skillet with oil, fry finely chopped onion and garlic with a pinch of salt.

2

Add the frozen spinach and stir. Add flour. Stir again to cook and to avoid sticking.

3

Meanwhile, place the textured soy in a bowl and pour boiling water without covering it. Stir to hydrate, but it should not absolve much water because we want a crispy texture. Remove the excess water by pressing the soy with your hands. Set aside.

4

Add the soy milk to the spinach and cook over low heat. After a few minutes, combine with the vegan cream cheese to and stir.

5

To prepare soy, just fry it in a skillet with oil. Add spices, stir, and when it begins to turn brown, combine with soy and agave. Keep stirring or the agave may burn and cook until all the ingredients are golden brown. Put this mix into the spinach skillet together with the chopped pine nuts and stir again. Set aside to cool.

6

For the bechamel, stir fry the shallot and the leeks, fennel, and a pinch of salt. When tender, pour in the beer and, when the alcohol has evaporated, add the milk. Cook over low heat, until everything is tender.

7

Add the white pepper and nutmeg. Mash until creamy and lump-free. Add salt if needed and set aside.

8

Fill the cannelloni with a piping bag.

9

Place two tablespoons of bechamel on the bottom of an oven tray and place the cannelloni over it. Cover the rest with the bechamel and the grated cheese.

10

Bake, following the instructions on the pasta package. We recommend covering the tray during the first 25 minutes, and removing it later to grill with the cheese and raise the temperature.

11

Serve with fresh ground black pepper and a bit of finely chopped chives.

Chef's tip

You can store the cannelloni trays in the refrigerator the day before the dinner, or even a few days before and freeze them. Another quick and easy option is to make a lasagna.

Complements

Match your recipe with the best movies and rhythm

Jingle Jangle: a Christmas journey
Jingle Jangle: a Christmas journey 2020 Musical for children

I want to subscribe to the newsletter and
find out all the news

Rate the recipe!

Community assessment

The vote was successful
Scroll to Top