Canelloni with spinach filling

Actually I like everything that is a bit more laborious. I think you taste a difference whether a meal took 30 minutes or two hours...as I usually dont have two hours for cooking but on the other hand don't want to eat Ratatouille every day, we agreed on Canelloni.

For 4 portions:

12 Canelloni

For the filling:
1/2 lb spinach (200g)
1/2 lb bean curd/tofu (200g)
1 small onion
6 oz. yoghurt (180g)
2 tbsp. yeast flakes
2 tbsp. starch
2 oz. vegan cheese (50g)(optional)
salt, pepper

Smash the tofu with a fork and roast it golden in olive oil. Add the onion and season. Mix the spinach with yoghurt, yeast flakes and the starch. Add the tofu-mixture and season well. If you like to you can also add some vegan cheese to the filling. Fill the Canelloni with the mix and arrange them in a casserole dish.

For the tomato-ragout:
1/2 lb bean curd/tofu (200g)
1 onion
2-3 tbsp. tomato puree
3 tomatoes
1 zucchini
1 bell pepper yellow
1 can of minced tomatoes
1 pinch of sugar
3-4 fl. oz. red wine (100ml)(optional)
herbs de Provence
salt, pepper

Again smash the tofu with a fork and roast it golden and add the onion. Then add the tomto puree. Dice the vegetables and let them simmer together with a pinch of sugar and the can of minced tomatoes. Time to season everything. If you like to add some red wine ;-)
Give the ragout on top of the Canelloni.

For the Béchamel:
1 tbsp. margarine
1 tbsp. flour
8 fl. oz. Oatcuisine (oat based cream - not sweet) (250ml)
salt, pepper
2 tbsp. breadcrumbs

Melt the margarine in a pan, thicken the flour in it and deglaze with the cream. Season well and pour it on top of the tomato sauce. At last sprinkle the Canelloni with crumbled breadcrumbs.

Bake at 360°F (180°C) for about 40 minutes... and enjoy!

I wish you a lovely Sunday evening.

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