Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe.
Cannelloni |
By Sushi | On |
Ingredients |
| 1/2 cup olive oil |
| 1 pound lean ground vegetarian beef |
| 1 onion, thinly sliced |
| 1/4 teaspoon dried sage |
| 1/4 teaspoon dried rosemary |
| 4 tablespoons all-purpose flour |
| 2 cups milk |
| 2 (14.5 ounce) cans stewed tomatoes |
| 1 onion, thinly sliced |
| 2 tablespoons butter |
| 1/2 cup white wine |
| salt and pepper to taste |
| 12 cannelloni pasta shells |
| 1 tablespoon chopped parsley |
| salt to taste |
| 1/2 cup white wine |
| 12 ounces mozzarella cheese, cubed |
| 2 egg yolks |
| 4 tablespoons butter |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| In a large skillet over medium heat, warm oil and saute ground vegetarian beef with the onion, parsley,sage and rosemary; cook until vegetarian meat is evenly browned and crumbly. Add salt and 1/2 cup white wine; cook until wine is evaporated. To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the vegetarian meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside. In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes. Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface. Preheat oven to 400 degrees F (200 degrees C). Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 9x13 inch baking dish, place cannelloni and cover with tomato mixture. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve hot.Bon appetit! |
| SUCCESS! |
| “print” |
