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Snacks filled with veg

ingredients

servings

4

Extra virgin olive oil

to taste

Dry tomatoes

5 unit

Garlic

1 wedge

Vegan vegan bechamel

1000 grams

Smoked tofu

200 grams

Cauliflower

700 grams

Wholewheat pasta

300 grams

first courses from Italy

Snacks filled with veg

Snacks filled with veg

vegan with gluten high in iron high in calcium source of C vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Snacks filled with veg

First creamy and very good!

Snacks filled with veg step 1

step 1

Wash the roman cabbage and divide it into cinnamon, dip it into salty boiling water and cook for about 15 minutes.

Snacks filled with veg step 2

step 2

Meanwhile, prepare the béchamel.

Snacks filled with veg step 3

step 3

Once the cabbage is well-tempered, remove some cuttings and set aside for the final decoration

Snacks filled with veg step 4

step 4

The rest, on the other hand, blend it with tofu, garlic clove, dried tomatoes and a little evo oil.

Snacks filled with veg step 5

step 5

You will then have to get a soft, smooth cream, which you will then adjust salt and pepper.

Snacks filled with veg step 6

step 6

If, however, this is too dense, we suggest adding a bit of béchamel.

Snacks filled with veg step 7

step 7

In a large pot boil the pasta, taking care to pull it off a couple of minutes before the cooking time. Drain and place it on a cotton pad.

Snacks filled with veg step 8

step 8

Place a few tablespoons of bechamel in a baking pan, place the slices in the pan next to each other and help with a few sachets or a spoon, filling them with the cream

Snacks filled with veg step 9

step 9

Pour over the béchamel and use the cinnamon that you have left intact to decorate. Bake at 180 ° for about 20 minutes.

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