VEGAN CANNELLONI WITH STRIPS
12 cannelloni plates
250 grams of pumpkin
2 packages of Plant-based strips
1 handful of pine nuts
1 tablespoon of flour 100 ml of vegetable drink
Olive oil
salt and pepper
Assorted seeds
110 grams of flour
800 ml of vegetable drink
Nutmeg
Cut the pumpkin into small cubes and steam until tender.
Cut the strips into small cubes.
Put a drizzle of oil in a frying pan, add the pine nuts and lightly brown.
Add the pumpkin and the strips and sauté everything together.
Add the flour and mix well, continue with the vegetable drink.
Season with salt and pepper and stir for a few minutes, until the mixture is creamy.
Prepare pasta plates according to package instructions.
Fill the cannelloni or place in a baking dish.
Pour the bechamel over the cannelloni.
Add the seeds and gratin about 10 min.
