Baked cannelloni with broccoli filling

Ingredients for 4 servings:

• 1 pack of vegan cannelloni
• 500 g broccoli, fresh or frozen
• 100 g breadcrumbs, vegan
• 100 g cashew nuts
• 4 tbsp olive oil
• 4 tbsp milk (rice milk)
• 750 g tomato sauce, with pieces, vegan
• 1 large onion(s)
• 2 cloves garlic
• nutmeg
• Salt
• pepper
• n. B. herbs
• 1 tbsp tomato paste
• Cheese (vegan grated cheese), or yeast spread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Bring a pot of water to a boil. Cut the broccoli into pieces and cook for about 10 minutes, until tender. Thaw the frozen broccoli in hot water, drain, and set aside. Place the breadcrumbs, oil, and rice milk in a small bowl and let stand for 5 minutes. Meanwhile, chop the cashews using a blender and puree the broccoli. Stir both into the breadcrumb mixture. Season with salt, pepper, and nutmeg. Using your fingers or other tools, stuff the mixture into the cannelloni and place them in a baking dish. Then prepare the tomato sauce: Finely chop the onions and garlic and fry in a little oil. Add the tomato sauce and tomato paste to the pan. Season with salt, pepper, and herbs. Remove from the heat and pour over the cannelloni. Bake for about 30 minutes at 200°C. Finally, pour the yeast mixture over the casserole. Alternatively, use grated vegan cheese.