Vegan & Gluten-Free Cannelloni With Vegan Mince & Mozzarella Sauce

VEGAN MOZZARELLA

• Melt the coconut oil in the microwave or using a double boiler.
• In a high-speed blender, combine the cashews, melted coconut oil, vegan lactic acid powder, nutritional yeast, tapioca flour, sea salt, optional chili powder, and water, and blend until very smooth.
• Pour the blend into a small saucepan and bring to a simmer, over medium-high heat, stirring continuously until it thickens.
• Now the mozzarella sauce is ready to consume along with your favourite dishes.

Cannelloni With Vegan Mince & Mozzarella Sauce

• In a large non-stick skillet, heat the olive oil and sauté onions until tender. Add garlic and cook until golden. Stir in carrots and red pepper, and cook for 2 minutes. Add spinach and celery and let it cook until ready.
• Using a food processor, mince the vegan meat (recipes below) and set aside.
• Place the walnuts/almonds in the food processor and process for 15 seconds.
• Transfer the sauteed onions, garlic, carrot, red pepper, spinach and celery to the food processor and stir in the basil. Process until smooth, stopping to scrape the sides as needed.
• Transfer to a large bowl and combine with the previously minced vegan meat. You can store this mixture in the refrigerator for up to 2 days for later use.
• Preheat the oven to 190ºC.
• In a baking dish, pour 2 cup of oat cream and spread over.
• Now proceed to scoop the mixture previously made into a piping/pastry bag. Fill the cannelloni noodles by squeezing some of the seitan mixture into one end of a noodle, flipping the noodle over and filling from the other side.
  
• Place the filled noodles on top of the cream in the baking dish and top with vegan mozzarella sauce and the grated vegan cheese. Pour the other 2 to 4 cup of oat cream on top until everything is covered.
  
• Bake on the middle rack of the oven for 40-60 minutes or until ready.
  
• Enjoy this insanely delicious dish!
  

Vegan Chicken

• Preheat the oven to 356ºF/180ºC.
• In a large bowl, combine the dry ingredients and set aside.
• Press the tofu manually by wrapping the tofu with a kitchen towel, twisting, and squeezing hard until all water is out.
• In a high-speed blender, combine the crumbled pressed tofu and the rest of the blender ingredients. Blend until smooth and creamy.
• Scoop the blended ingredients into the dry ingredients and combine with a sturdy silicone spatula until a dough begins to form.
• Transfer the dough to a work surface and knead vigorously for around 5 minutes. Make sure it’s elastic enough to not tear when you stretch it apart. Make a few tests and if it breaks too easily, keep kneading, and try again. This is a very important step as the texture of the vegan chicken will absolutely depend on it.
• With a sharp knife, divide the dough into pieces with the shape of your choice. Flatten them with the palm of your hands. Stretch the dough and form into desired shape.
• Place them on a parchment paper-lined baking tray, and bake, uncovered, on the middle rack of the oven for 20 minutes.
• Bring the broth to a boil in a large pot.
• Place the vegan chicken into the boiling broth and immediately reduce to a simmer. Leave the pot uncovered and simmer for 30 minutes. Monitor the pot to make sure it’s not boiling and turn occasionally.
• Remove the pot from the heat, cover, and let the pieces cool in the broth for a few hours until lukewarm.
• Transfer the vegan chicken to a food storage bag with the desired marinade. Refrigerate overnight or up to 1 week. Chilling is very important. Do not omit this step.
• The next day, in a non-stick skillet, heat a few tablespoons of extra-virgin olive oil, and a few whole garlic cloves, over medium heat. Add the vegan chicken, and sauté until golden. Now it's ready to be added to the Vegan Cannelloni With Vegan Mince & Mozzarella Sauce (continue with instructions above).
  

For Gluten-Free Option

Vegan Gluten-Free Chorizo Bits

• Preheat the oven to 180ºC/356ºF.
• In a large bowl, combine the extra-virgin olive oil, tamari, red wine, chili powder, smoked paprika, garlic powder, freshly ground black pepper, dried oregano, onion powder, white miso paste, and tomato paste, until a smooth soft paste has formed.
  
• Crumble the drained and dried with paper towels tofu into small bits or bite-sized pieces (2 cm radius aprox), and place inside the large bowl.
  
• Mix well, using a sturdy spatula until all the tofu's been coated.
• Line a baking tray with a sheet of parchment paper.
• Spread the coated tofu evenly over the lined baking tray. Bake on the middle rack of the oven for 30 minutes. Take out of the oven to stir through. Place back inside and bake again for 15 minutes. Take out again and stir through. Place back inside and bake again for 10 more minutes, or until it's looking chewy and dry. Be careful not to burn it!
  
• Now it's ready to be added to the Vegan & Gluten-Free Cannelloni With Vegan Mince & Mozzarella Sauce. We don't mince it! Continue with instructions above!