Leek Cannelloni Recipe

Nothing is thrown away from the leek and this recipe is a clear example of this. We will take advantage of all the parts of this food to prepare delicious vegan cannelloni, accompanied by sautéed mushrooms and bathed in a soy-based sauce that, without a doubt, will not leave anyone indifferent. If you wish, you can prepare a spring salad as a starter and make a complete menu. Take note of the ingredients and cook these incredible leek cannelloni with us.

Ingredients to make leek cannelloni:

1. 1 handful of dried Chinese mushrooms
2. 1 bunch of leeks
3. 1 cup of fine textured soybeans
4. ½ cup raw, shelled peanuts
5. ½ cup flaked brewer’s yeast
6. vegetable milk
7. 1 pinch of salt
8. 1 pinch of Pepper
9. 1 pinch of Nutmeg

for the willow

1. 500 milliliters of Water
2. 2 tumblers of Knorr vegetable broth (small scoops)
3. 1 jet of vegetable cream
4. to gratin
5. 1 tablespoon vegetable margarine
6. 2 tablespoons of dietary yeast
7. bread crumbs

How to make leek cannelloni:

• First prepare the Chinese mushrooms. To do this, take a saucepan and add enough water for the mushrooms to float, no more. Put the saucepan on the fire and let it boil for 15 minutes. After this time, turn off the heat and leave them inside, later we will use the water.
• For the vegan cannelloni we will use some very beautiful leeks, with all their leaves and fresh. So, separate the white part from the green part cut the dry tips of the leaves and washes everything very well. Then, chop the green leaves of the leeks finely and cut the white parts into thick slices.
• For the filling of the cannelloni, you should sauté the chopped green leaves in olive oil over low heat, until you see that they are soft. Add salt and pepper to taste and reserve.
• Separately, hydrate the textured soybeans in the water used to cook the mushrooms, strain it and reserve the water for later. Add the soybeans to the sautéed leaves and the peanuts previously ground in the blender but without making they pulverize. Also incorporate brewer’s yeast (not cooking yeast, but diet), and add the amount of vegetable milk necessary to obtain a consistent but manageable paste. Add salt, pepper and nutmeg to taste.
• Reserve the filling and prepare the sauce. To make it, take a casserole and sauté the sliced ​​white part of the leek over low heat. Cook it until it is soft but not falling apart.
• Add the 500 ml of water to the casserole, all the water from the mushrooms and subsequent cooking of the soybeans, and one or two scoops of Knorr vegetable broth. Let cook until the ingredients are mixed and the broth is well done, correct the flavor with salt if you consider it necessary.
• Remove half of the leek slices from the casserole and set aside. Add a splash of vegetable cream and beat the sauce until you get a smooth and homogeneous mixture.
• Now that you have everything ready, it’s time to assemble the vegan cannelloni. Take a baking dish and spread a few tablespoons of sauce and a drizzle of olive oil on the bottom. We will use direct cooking cannelloni, pasta cylinders that are cooked in the oven. You can find them in any supermarket; make sure you use ones suitable for vegans.
• Incorporate the filling in a pastry bag and fill the pasta cylinders, place them in the fountain without touching
• Cover the cannelloni halfway or more with the sauce made in the previous steps, cover the dish with aluminum foil and bake for 20 minutes at 180
• While they are baking, make the granules to gratin the cannelloni. Take a bowl and mix the margarine with the dietetic yeast and enough breadcrumbs to make crumbs. Crush with a fork until you get an irregular grain.
• Take half of the granules and cook it in a very hot pan, reserve. Separately, chop the drained mushrooms and sauté them in oil until you see that they begin to toast.
• When the vegan leek cannelloni are ready, remove them from the oven, and sprinkle the raw granules and gratin again in the oven for approximately 5 minutes. Once gratin, serve the cannelloni on plates with a little sauce, the toasted granules sprinkled on top and accompanied by the reserved leek slices and the sautéed mushrooms.