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🥬 Colorful Cannelloni with Millet and Spinach

480 kcal · 50 min · 4 servings

Ingredients

• 200 g Uncooked cannelloni tubes
• 300 g Fresh spinach
• 200 g Vegan ricotta alternative
• 150 g Millet (pre-cooked)
• 30 g Tomato paste
• 500 g Passated tomatoes
• 1 Stück Garlic clove
• 30 ml Olive oil
• 6 g Salt
• 5 g Dried basil
• 40 g Cashew nuts (grated)

Instructions

1. 1. Wash the spinach thoroughly and wilt it in a pot with one spoonful of olive oil until soft. Season lightly with salt.
2. 2. Mix the wilted spinach with the vegan ricotta and pre-cooked millet in a bowl. Stir well.
3. 3. Press the garlic clove through a press.
4. 4. Heat the rest of the olive oil in a pan. Fry the tomato paste and garlic briefly until fragrant.
5. 5. Pour the passated tomatoes into the pan. Season with salt and dried basil. Let the sauce simmer for 5 minutes.
6. 6. Carefully fill the cannelloni tubes with the spinach-millet mixture.
7. 7. Place the filled cannelloni in a baking dish. Pour the tomato sauce over them.
8. 8. Sprinkle the dish with the grated cashew nuts.
9. 9. Bake the cannelloni for 20 minutes at 180 °C (356 °F) conventional heat until the surface is crispy.
10. 10. Take the dish out of the oven and serve hot.

Nutrition per serving

• kcal: 480
• Protein: 24 g · Fett/Fat: 14 g · Carbs: 65 g