Quick Baked Soy Cannelloni

Instructions

1. Start by preparing the marinated TVP soy granules in tomato sauce according to the recipe.
2. While the soy mixture is cooking, finely dice the onion and grate the carrots.
3. Heat the vegetable oil in a skillet over medium heat. Add the diced onion and grated carrots. Cook for about 5-7 minutes until softened. Add marinated TVP soy granules and cook for another 2-3 minutes. Set aside to cool slightly.
4. In a large bowl, mix the chickpea flour with salt.
5. Set up your breading station: Place all-purpose flour in one shallow dish, the chickpea flour mixture in another, and breadcrumbs in a third.
6. To assemble the cannelloni, lay out a tortilla and spread a portion of the soy mixture down the center and sprinkle with vegan cheese.
7. Fold in the sides of the tortilla and roll it up tightly, ensuring the cheese is enclosed. If the tortilla doesn't stick, you can secure it with a toothpick.
8. Gently roll the filled tortilla in the all-purpose flour, then dip in the chickpea flour mixture, and finally coat with breadcrumbs.
9. Repeat with the remaining tortillas and filling.
10. Choose your cooking method:
11. - For air frying: Preheat air fryer to 200°C (400°F). Spray or brush the cannelloni with olive oil and air fry for 10-12 minutes, turning halfway through, until golden and crispy.
12. - For oven baking: Preheat oven to 200°C (400°F). Place cannelloni on a baking sheet, brush with olive oil, and bake for 15-20 minutes, turning halfway through, until golden and crispy.
13. - For pan frying: Heat olive oil in a large skillet over medium heat. Cook the cannelloni for 2-3 minutes on each side until golden brown.
14. Once cooked, let the cannelloni cool for a few minutes before serving.
15. Serve hot with a side salad of your choice.
16. These cannelloni are best enjoyed immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.