Aubergine cannelloni with texturised soya and almond milk béchamel sauce.
Ingredients for 4 people:
4 aubergines, 1 onion, 1 l almond milk, 1 jar of fried tomato, 200 g texturised soya, 50 g flour, 100 ml water, Toasted almonds, 2 tablespoons oil, Salt and pepper, Oregano
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PREPARATION
1. Cut the aubergines lengthwise into thin slices and bake them for 15 minutes at 180ºC or until they lose their rigidity.
2. Chop and sauté the onion, when it is poached add the soya and stir for a couple of minutes
3. Add the water, fried tomato, oregano and cook for 10 minutes.
4. For the béchamel sauce, heat the oil in a saucepan, add the flour and stir for 2 minutes. Add the milk little by little, stirring constantly until it has the desired texture, and season with salt and pepper
5. Assemble the cannelloni by filling the aubergine slices with the soya mixture
6. Place on a tray, cover with the béchamel sauce andbake in the oven for 30 minutes at 200ºC.
7. Decorate with almonds and that's it
