#pumpkinrecipes #veganfood #veganrecipes #veganrecipe #glutenfree #pumpkinrecipe #pumpkin #vegan #glutenfree #healthyfood #cannelloni #pasta
#Italianpasta In this video I am going to teach you step by step how to make a delicious, Healthy, Glutenfree and Vegan lunch or dinner. If you are wanting to change your diet for a healthier diet, this recipe is for you, without wheat, without lactose, without yeast, without gluten, without preservatives, without additives, 100% Vegetable. They are all plantbased recipes.
You will learn 4 recipes in this video
1 How to make a homemade dough for cannelloni, glutenfree, eggfree and very fast cooking.
2 How to make a delicious vegan and glutenfree filling with pumpkin, leek and vegan cheese
3 How to make a white sauce or Bechamel, lactosefree and glutenfree.
4 How to make a tomato sauce with natural tomato, without preservatives, without additives.
If you are looking to change your diet for a healthier diet without animal products, this is an excellent option, especially to share with friends and family.

▶If you want to make the dough with peas    • TORTILLAS DE GUISANTES Sin Gluten Sin...  

▶ The cheese I use in the video...
   • QUESO VEGANO DE ALMENDRAS Sabor PESTO...  

▶Another Vegan Cheese option. Peanut, Provencal Flavor
   • QUESO VEGANO de MANI sabor PROVENZAL,...  

▶Another recipe that I recommend you make. LASAGNA Vegan, Gluten Free
   • LASAÑA Sin Carne  Pasta: Sin Gluten;...  

ALL MY RECIPES
▶▶▶   • QUESO VEGANO DE ALMENDRAS Sabor PESTO...  

My measuring cup is 250 ml
Pan size 16 cm in diameter

Ingredients for the DOUGH without Egg and Gluten free, 8 Units
1 Cup of Lentils (240 g) pink or brown (you can also use peas)
1 Cup of water (250ml)
1 teaspoon of salt
Cook for 3 or 4 minutes on each side

Ingredients for the PUMPKIN STUFFING
1 Leek
2 Cups of Pumpkin Puree (360g)
200 grs of Vegan Cheese (I used the vegan almond pesto cheese.
▶Link of the Pesto Flavor Vegan Almond Cheese Recipe
   • QUESO VEGANO DE ALMENDRAS Sabor PESTO...  
Salt and pepper to taste

Ingredients for the WHITE SAUCE or BECHAMEL WITHOUT Lactose, Without Oil, Without Gluten
2 Cups (500ml) Plant Milk, any plant milk, I used cashew milk
4 tablespoons of corn starch
1 teaspoon of Nutmeg
Salt and pepper to taste
Cook for between 7 and 10 minutes, stirring

Ingredients NATURAL Homemade TOMATO SAUCE
2 ripe tomatoes (350 g)
3 Cloves of Garlic
Olive oil to taste
Optional: condiments to taste Sweet Paprika, Oregano and Salt
Cook over medium heat for 30 minutes

How we cook the cannelloni when they are armed
Preheat the oven 200 degrees ºC
Cook for approximately 25 minutes