Spinach cannelloni with light leek bechamel sauce | Cooking Lovers

Ingredients

• Onion 1
• Clove of garlic 1
• Frozen spinac 500 g
• Flour 20 g
• Pine nuts or other nuts 50 g
• Unsweetened soy milk 300 ml
• Vegan cream cheese (optional) 100
• Fine textured soy 70 g
• Soy sauce 20 g
• Agave syrup 15 g
• Seasoning mix for skewers 4 g
• Salt and pepper
• Shallot 1
• Leeks 2
• Fennel bulb 1/2
• Unsweetened plant-based milk 500
• Beer 100
• Olive oil 20
• Teaspoon of nutmeg 1
• Pre-cooked cannelloni pasta layers
• Grated vegan cheese