Name: Cannelloni with Spinach and Mint
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 4 item cannelloni; 75 g brousse végétale; 100 g spinach; 0.75 item onion; 0.5 clove garlic; 6.25 item mint; 12.5 ml cream végétale; 12.5 ml white wine; 125 ml tomato coulis; 1.25 g thyme; 0.25 item bay leaf; 5 ml olive oil; 1.25 g salt; 0.5 g pepper

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Cannelloni with Spinach and Mint

Cannelloni with Spinach and Mint

A delightful vegan dish featuring cannelloni stuffed with a fresh spinach and mint filling, topped with a rich tomato sauce.

Source

Ingredients:

4
item
cannelloni
75
g
brousse végétale
100
g
spinach
0.75
item
onion
0.5
clove
garlic
6.25
item
mint
12.5
ml
cream végétale
12.5
ml
white wine
125
ml
tomato coulis
1.25
g
thyme
0.25
item
bay leaf
5
ml
olive oil
1.25
g
salt
0.5
g
pepper

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Prepare the brousse végétale and keep it refrigerated.
Wash and chop the spinach finely. Sauté in a little olive oil covered for 5-10 minutes until wilted. Drain and press to remove excess water.
Peel and finely slice 2 onions. Sauté in olive oil for a few minutes, then add minced garlic. Off the heat, mix in the spinach and brousse végétale. Add the cream végétale, season to taste, and mix in thyme and finely chopped mint. Reserve.
For the coulis, peel and slice the remaining onion. Sauté in olive oil, then add tomato coulis, white wine (or vegetable broth), bay leaf, salt, and pepper. Simmer for about 15 minutes, stirring occasionally.
Fill the cannelloni with the spinach mixture using a rounded knife. Arrange them in a greased baking dish, cover with the coulis, and bake in a preheated oven at 180°C for about 30 minutes.

Nutrition	Per Serving 456 g	Per 100g
Energy	266.5 kcal	58 kcal
Protein	16.2 g	3.6 g
Fibre	5 g	1.1 g
Salt	0.4 g	0.1 g
Sugar	10.3 g	2.3 g
Carbohydrates	37.3 g	8.2 g
Fat	10.7 g	2.3 g

Environmental	Per Serving 456 g	Per 100g
CO2	0.8 kg	0.2 kg
Water	2.9 l	0.6 l

4
item
cannelloni
75
g
brousse végétale
100
g
spinach
0.75
item
onion
0.5
clove
garlic
6.25
item
mint
12.5
ml
cream végétale
12.5
ml
white wine
125
ml
tomato coulis
1.25
g
thyme
0.25
item
bay leaf
5
ml
olive oil
1.25
g
salt
0.5
g
pepper

Prepare the brousse végétale and keep it refrigerated.

Wash and chop the spinach finely. Sauté in a little olive oil covered for 5-10 minutes until wilted. Drain and press to remove excess water.

Peel and finely slice 2 onions. Sauté in olive oil for a few minutes, then add minced garlic. Off the heat, mix in the spinach and brousse végétale. Add the cream végétale, season to taste, and mix in thyme and finely chopped mint. Reserve.

For the coulis, peel and slice the remaining onion. Sauté in olive oil, then add tomato coulis, white wine (or vegetable broth), bay leaf, salt, and pepper. Simmer for about 15 minutes, stirring occasionally.

Fill the cannelloni with the spinach mixture using a rounded knife. Arrange them in a greased baking dish, cover with the coulis, and bake in a preheated oven at 180°C for about 30 minutes.