Cannelloni was born in Italy, but in the eighteenth century began to be incorporated by other cultures. It has mainly influenced french cuisine, where bechamel sauce was added to this dish
Cannelloni is usually made out of a thin, square-shaped dough that once boiled is filled and rolled into a tubular shape. But for this recipe, we will use pancakes, with a twist of course!
Don't forget to check out our vegan bechamel source recipe here!
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Time 0 Minutes -
Type Italian -
Difficulty Low -
Yeild 4
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1. For the Pancakes
Place the rice flour, cornstarch, sunflower oil, warm water, salt, and turmeric, in a bowl and beat until smooth, cover the bowl and let it rest for 10 minutes
If the mixture is too thick, add a little more water.
Pour a little vegetable oil in a pancake pan or small skillet. Pour the mixture and cook on both sides, stack the pancakes, and cover them so they do not dry.
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2. For the Filling
Process tofu, soy milk, minced garlic, nutritional yeast, and seasonings to taste. Don't overdo it, make sure you leave some "meaty bits". Once processed add the chive.
Pour a drizzle of oil into a pan and put the pancakes together. Cover them with Bolognese sauce. Cover the source with aluminum foil and take it to the oven at medium temperature.
Serve with a little more hot sauce and sprinkle with flaked nutritional yeast.