Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegan béchamel sauce
Filling
Cannelloni
To bake
Utensils
For an ovenproof dish approx. 3 litre capacity, greased
How it's done
Vegan béchamel sauce
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in all of the soya milk, bring to the boil while stirring, season. Reduce the heat, simmer over a medium heat for approx. 15 mins. until the sauce is thick and creamy. Remove the pan from the heat, stir in the Nussmesan.
Filling
Set aside 150 g of the squash. In a bowl, mix the remainder of the squash with all the other ingredients up to and including the pepper. Transfer the mixture to a piping bag without a nozzle, cut off a corner.
Cannelloni
Spread 4 tbsp of béchamel over the base of the dish. Fill the cannelloni with the squash mixture and place in the dish. Pour the remainder of the béchamel sauce over the cannelloni, top with the remainder of the squash and Nussmesan.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove, garnish with the sage, serve warm.
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