Zucchini cannelloni with vegan bolognese sauce

Here’s a delicious family dish made using only vegetable minced meat.

Polenta For a creamy, gourmet side, served with a Bolognese sauce, then topped with a bechamel sauce with soy cream. soya for the gratin.

This zucchini cannelloni dish is a pure delight. Cannelloni is basically a pasta. It comes in the form of long tubes. The pasta is then stuffed with a base of minced meat, tomato or textured tofu. The aim is for the filling to bring flavor and comfort.

For my zucchini cannelloni recipe, I didn’t use pasta. Instead, I used zucchini strips to create the tubes. The stuffing will be well inside the tubes.

The zucchini crunch lightly under the tooth and the tomato sauce adds pep. As for the vegetable cheese (cashew nuts), it adds a touch of sweetness to the dish.

I’ve been wanting to share this recipe with you for a very long time, and now it’s here. I love it, it’s recofortant and tasty.

A delicious alternative to cannelloni pasta is zucchini. A light dish despite its appearance, you’ll be surprised at the results!

I’ll let you try it out and you’ll love it.