
Leek-cannelloni with smoked tofu vegetable filling and parmesan sauce
Ingredients
Portion
For the cannelloni:
200 ml Berief organic soy cooking cream
200 g Berief organic tofu smoked
1 leek
200 g celery
300 g red bell pepper
300 g zucchini
4 tbsp rape-seed oil
3 tbsp olive oil
40 g breadcrumbs
For the Parmesan sauce:
50 ml Berief organic soy cooking cream
1 shallots
3 tbsp olive oil
100 ml vegetable broth
60 g Parmesan
8 cherry tomatoes
1 sprig rosemary
1 large potato for the potato "straw"
Salt
Pepper
Nutmeg