CANNELLONI WITH PLANT-BASED MEAT HEURA AND YOSOY OATS 0% SUGAR
INGREDIENTS (12 SERVINGS):
1 large onion
2 garlic
160g of Heura plant-based meat
250g mushrooms
6 tbsp chopped tomato
200g fresh spinach
½ tsp paprika
1 tsp thyme
½ tsp sweet paprika
Grated cheese (optional)
Salt and pepper
Olive oil
12 cannelloni plates
Ingredients for the béchamel sauce:
4 tablespoons extra virgin olive oil
40g wheat flour
500ml YOSOY Oatmeal 0% Sugar drink (or whatever YOSOY you like best!)
½ tsp nutmeg
Salt and pepper
PREPARATION (STEP BY STEP)
1. In a frying pan, add a little olive oil and sauté the onion and garlic for about 8 minutes. Add the Heura bites and cook for a further 5 minutes.
2. Add the mushrooms and cook for 5 minutes.
3. Add the crushed tomato, spices and spinach. Stir well, season to taste and cook, covered, for about 15 minutes. Reserve the stuffing.
4. For the béchamel sauce, heat the oil in a saucepan, add the flour and cook, stirring constantly, for 3-4 minutes. Lower the heat, add the YOSOY drink little by little and stir continuously. After 8-10 minutes, season to taste with salt and pepper, add the nutmeg and remove from the heat.
5. To make the cannelloni you can use traditional cannelloni sheets or pre-cooked ones. Follow the instructions on the packet to cook them.
6. When the cannelloni sheets are ready, fill them, leaving the cannelloni very tightly packed. Put a little béchamel sauce on the base of a tray. Place the cannelloni. Cover them with the bechamel sauce and add grated cheese on top (optional).
7. Bake for 15 minutes at 200°C (heat up and down). Grill the cannelloni in the upper part of the oven for 5-10 minutes.
8. Enjoy!
