Cannelloni stuffed with texturized soy bolognese

We make a sauce with the vegetables that we like for the bolognese, when we have it ready we add the texturized soybeans previously hydrated and drained together with the tomato.

On the other hand, we poach onion and leek for the béchamel sauce.

In a mold we fill the cannelloni with the bolognese,

When the cannelloni are ready, we put them in the oven at 180-200 degrees.

In the meantime, add a spoonful of whole spelt flour to the onion and leek, when browned, add a little milk and let it thicken to spread on top of the cannelloni.

Pour it over the cannelloni and let them finish cooking, we can add a little cheese

And we serve