Vegan cannelloni - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Vegan cannelloni. Pasta, Main course, Vegetables, Hot, Vegan cuisine
Ingredients
- Cannelloni: 25.0 ud
- Onion: 0.175 kg
- Courgette: 0.175 kg
- Green pepper: 0.175 kg
- Tomato: 0.1 kg
- Textured soy: 0.15 kg
- Frozen peas: 0.25 kg
- Onion: 0.05 kg
- Potatoes: 0.1 kg
- Vegetable stock: 0.5 l
- Quinoa: 0.2 kg
- Carrots: 0.15 kg
- Pumpkin: 0.15 kg
- Frozen broccoli: 0.25 kg
- Garlic, bulb: 1.0 ud
- Courgette: 0.15 kg
- Cumin: 5.0 g
- Cebolla crujiente: 0.05 kg
- Tomato sauce: 0.25 l
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