Spinach and pumpkin cannelloni

Ingredients for 4 servings:

• 600 g Hokkaido pumpkin(s)
• 400 g spinach, frozen
• 1 m.-sized onion(s)
• 2 garlic cloves
• 75 g smoked tofu
• 250 g cannelloni
• some cheese, grated, vegan if necessary, optional
• 60 g butter, vegan if necessary, or margarine
• 75 g spelt flour or wheat flour
• 500 ml soy milk (soy drink), unsweetened
• 250 ml vegetable stock
• 10 g yeast flakes, optional
• salt and pepper
• nutmeg powder
• Chili powder, optional

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

also vegan possible

Wash the pumpkin. Remove the seeds and chop the pumpkin into large pieces. Dice the onion and garlic cloves. Heat a little butter/oil in a saucepan and sauté the chopped onions and garlic cloves. Add the pumpkin and frozen spinach. Add a little water and simmer for about 15-20 minutes. In the meantime, cut the smoked tofu into small cubes and prepare the sauce. For the béchamel sauce: Melt the butter/margarine in a saucepan and add the flour, stirring with a whisk and heating. Gradually stir in the soy milk, stirring occasionally until smooth. Stir in the vegetable stock (use any liquid from the vegetables if desired) and bring to a boil. Optionally, add the nutritional yeast. Season the sauce with salt, pepper, nutmeg, and, if desired, a pinch of chili. Once the pumpkin and spinach are tender, remove the pan from the heat and drain the liquid, reserving it. Puree the vegetables and add some of the reserved liquid if the mixture is too thick. Add the diced smoked tofu and season with salt, pepper, and nutmeg. Let cool slightly. Fill the cannelloni with the mixture. Pour some of the sauce into a baking dish. Place the cannelloni on top and cover everything with the sauce. Optionally, sprinkle with some cheese. Bake the casserole in a preheated oven at 180°C for about 30 minutes. One serving contains 620 kcal for 4 servings.