Cannelloni à la bolognaise (vegan) | L'Herboriste

It is the season of storms so even if we are in summer, here is a comforting dish for evenings that need it The Bolognese-style cannelloni To start, we will have to prepare some vegetables I use carrots, celery and an onion I cut the kikis to my carrots, I peel them because I don't like the skin and I cut them into very small pieces It is necessary to be able to fillet the cannelloni then You don't have to cut pieces that small But this is how I do it I cut into squares along the length of the carrot Then I cut into small cubes Then I move on to the celery and I use the same method I first cut along the length of the celery Then I cut into small pieces And finally I do the same thing with my onion It is probably the most annoying vegetable to cut but everything will be fine You could probably mix the vegetables slightly instead But I don't really like the final texture it gives Once the vegetables are cut into small pieces, they must be cooked In a large pan I pour oil And when everything is hot, I pour all my vegetables It may seem a lot like that, but vegetables reduce to cooking Then just let the vegetables brown by mixing regularly When they start to brown, I add 2 boxes of crushed tomatoes I mix Then I add my seasonings Herbs from the garden, but you can use herbs from Provence Salt, a bay leaf, pepper, garlic Then I mix well I add a little bit of water Balsamic vinegar, it's really delicious in tomato sauce I mix for the 15th time Then I cover and let it simmer while I prepare my béchamel I have already shown you several times how to make béchamel And I have an article on the blog which I will put the link in the description So I will do it quickly In a small saucepan I melt margarine Then I mix flour And once all the milk is incorporated, I add my seasonings Pepper, nutmeg, broth and malted yeast I mix well and the béchamel is ready I just have to take it out of the fire, the time to be able to use it During this time, our tomato sauce has simmered well Do not hesitate to taste it to see if it lacks something I remove my bay leaf And I add small pieces of pvt to my sauce They are already prepared and rehydrated I have a whole video on it, but I explain everything on the blog, on the recipe for cannelloni You can also omit them and use another simili or lentils instead Once well mixed, I taste again, it's important Then I remove the pan from the fire and let the sauce cool down, the time to preheat the oven I also prepare my cannelloni dish For the photos I used my cast iron pan, it will make two floors of cannelloni But you can use a large dish and make a single floor like the classic recipes I butter my mold with margarine Then it's time to fill the cannelloni Normally to do this properly, we use a piping bag But I know that you are many not to have one So I decided to use the method of chaos I plug a side of the cannelloni with one of my hands Then I use a tablespoon to push the stuffing inside With the vegetables cut into small pieces, I can assure you that it is not difficult And that it does not take as long as that, the pasta fills up quite quickly I show you from another perspective so that you can see better After making a floor of cannelloni, I make a second by placing the cannelloni above the first Normally we make a single floor, so I advise you to use a large dish if you have one If you have a little stuffing left at the end, just slip it between the cannelloni Then pour and spread all the béchamel sauce And the whole thing goes in the oven at 200 degrees for about thirty minutes And here are our wonderful cannelloni It's such a delicious and satisfying dish I think we really left out the cannelloni for the sake of the lasagna It's a similar dish, but I find that the cannelloni are a little smaller Find the recipe with all the quantities on the blog, the link is in the description of the video Do not forget to put a blue thumb, to comment and to share the video if you liked it, it matters a lot to me See you next week for a new recipe So in the meantime, I kiss you and see you soon