ZUCCHINI CANNELLONI WITH TEXTURIZED SOY IN THE AIRFRYER

INGREDIENTS (for a 1,5L fryer) 2 persons: -1 medium size zucchini (350g approx). -60g of texturized soy -500ml of vegetable broth to hydrate the soy (we can do it with water, but the broth gives more flavor) -50g of bell bell pepper (we can use any vegetable we want) -3 tablespoons of tomato sauce -A handful of grated cheese

STEPS: 1-Peel the zucchini. With the help of a peeler or a knife, slice the zucchini lengthwise. We must obtain thin elongated slices, which we will later use to make the cannelloni.

2-Place the zucchini on a well-spread dish, sprinkle a little salt and microwave for 6 minutes. We can also blanch it a little (putting it a few minutes in boiling water). We must make it soft, to be able to mold it without breaking it.

3-Hydrate the textured soybeans for 30 minutes. To do so, place it in a bowl and cover it with vegetable broth. After this time, we drain it well, squeezing it with our hands and set aside.

4-Chop the vegetables (in my case the leftover zucchini and bell pepper). First, we put the bell pepper in the airfryer for 8 minutes at 180º with a little salt. Since this is the vegetable that needs the most cooking, we will take the opportunity to preheat the fryer while we are cooking it in it. After this time, add the chopped zucchini (and the chopped soybeans) to the fryer, correct the salt and stir (zucchini, soybeans and bell pepper). We put in the fryer for 5 more minutes at 180º.

5-Remove the mixture from the fryer and add three tablespoons of tomato sauce. Stir to integrate all the flavors.

6-To assemble the "cannelloni" place a little dough on the end of a zucchini sheet and roll it on itself. Repeat this process as many times as we want cannelloni (I got 8 for my fryer size).

7-Place in the mold that we are going to put in the fryer (we can put it in the fryer container directly) and sprinkle grated cheese on top.

8-Leave it in the fryer for 4 minutes at 200º. *I had leftover dough, so I put it around the plate.