Vegan vegetable cannelloni

Ingredients for 4 servings:

• 180 g cannelloni
• 1 tsp margarine
• 250 g mushrooms
• 2 m.-large carrot(s)
• 1 can/n tomatoes, chopped
• 1 garlic clove(s)
• 1 m.-large onion(s), red
• 1 tsp agave syrup
• e.g. oregano
• n. B. Pizza seasoning
• n. B. Salt
• n. B. Herbs, Italian
• 1 tbsp olive oil
• 100 g oat flakes
• 800 ml water
• 1 tbsp rapeseed oil
• 1 tsp salt
• e.g. nutmeg, freshly grated
• e.g. parsley
• n. B. herbal salt
• 2 tbsp margarine
• 3 tsp spelt flour type 630
• 1 tsp salt
• 1 tsp mustard
• 4 tbsp nutritional yeast
• 150 ml water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

lactose-free

Preheat the oven to 200°C fan/convection oven. For the filling, dice the mushrooms, carrots, garlic, and onions. Sauté in a pan with olive oil for about 10 minutes. Add the chopped tomatoes, bring to a boil, and season according to the ingredients list. For the sauce, bring the water to a boil. Place half of the water and the oats in a blender and blend for 3 minutes. Let it stand for 5 minutes. Finally, add the remaining water, oil, and salt and blend for another 3 minutes. Then press the mixture through a nut milk bag or a fine sieve. Season the finished oat cream according to the ingredients list. If the oat cream is too thick, you can thin it with more water. For the yeast glaze, melt the margarine in a small saucepan. Add the flour and mix with a whisk. When the mixture boils, add the water and mix well. Then add the salt, mustard, and nutritional yeast. For color, you can also add a pinch of turmeric. If it becomes too thick, the sauce can be thinned with water. Grease a baking dish with margarine and fill the cannelloni with the vegetables. Then pour the sauce over the top and top with the yeast mixture. Bake the casserole on the middle rack of a preheated oven for about 30 minutes.