Smoked Tofu and Pistachio Lasagnoni Rolls Questa ricetta è disponibile anche in italiano.
These smoked tofu, pistachio and purple carrot lasagnoni rolls are so easy to make and full of flavour. Perfect to treat your family and friends to a cosy and homey meal. Smoked Tofu and Pistachio Lasagnoni Rolls
There are only 5 key ingredients for this recipe that will be transformed in something tasty and nutritious, I promise.
Lasagnoni is one of the hundred types of pastas you can find in Italy and around the world too.
It’s basically a lasagna sheet but thinner and with curly edges.
It is typically used for both classic lasagna layering and to be arranged into stuffed rolls.
We are going to make beautiful and colourful rolls out of this fun pasta shape.
The Filling
Very easy and straightforward, the filling for these lasagnoni is simply smoked tofu, purple carrots and pistachio crumble.
After pre-cooking the lasagnoni sheets for 7 minutes in boiling water, we arrange on top of each sheet around 2 tablespoons of pistacchio besciamelle, 2 slices of boiled purple carrots, grated smoked tofu and a pinch of crunchy pistachio crumble.
Next we roll the lasagnoni and we arrange them into a baking tray previously filled with some pistachio besciamelle on the bottom.
The Sauce
To go with these amazing lasagnoni rolls I’ve chosen an easy yet full of flavour pistachio enriched besciamelle sauce.
To make the sauce we need to grind in a blender: garlic, parsley and tosted pistachios until we reach a crumbly paste. Next we add the rice milk, the flour, the vegan butter (melted) and spices and we blend it together one last time for a few moments.
Finally we slighly thicken our sauce on a stove for a couple of minutes (keep in mind it will ticken more in the oven), and then it would be ready for use!
Final Touches
After arranging all the rolls on a baking tray, we top them with a pretty generous amount of pistachio sauce (we are going to use all the sauce we made) and we sprinkle the top with some other ground pistachios before baking for 30 minutes in a 180°C (356°F) pre-heated oven.
This recipe is ideal to impress your guests, especially those that are skeptical about veganism. It’s a cosy, comforting and pretty stuffing main, that can be served with a simple mixed salad and maybe a light or fruity dessert like this Zesty Lemon Cake or this Rhubarb Baked Cheesecake.
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @avegtastefromatoz + #avegtastefromatoz so I could see and appreciate your delicious recreations!
Smoked Tofu and Pistachio Lasagnoni Rolls Recipe
Ingredients:
12 Lasagnoni Pasta
300 gr Smoked Tofu
30 gr Pistachios
2-3 Purple Carrots (enough for 24 slices)
…for the pistachio sauce..
800 ml Plantbased Milk (Rice)
90 gr Pistachios
60 gr Flour
30 gr Vegan Butter (or Margarine)
1/4 cup Fresh Parsley
2 Garlic Cloves
1/2 tsp Smoked Paprika
1/2 tbsp Sea Salt
White Pepper
Method:
1. Boil the carrots for 5-7 minutes. Let them cool a bit then slice into 2mm thick slices with a mandolin and set aside.
2. Grate the smoked tofu block using the biggest holes of the grater.
3. Making the sauce. In blender add: garlic, parsley and toasted pistachios and blend to a crumbly paste. Add the rice milk, the flour, the vegan butter (melted) and spices (salt, white pepper and smoked paprika) to the blender and blend for a few moments until smooth. Transfer the sauce into a pot and heat on a stove at medium heat for 2-3 minutes until it starts to thicken (make sure to stir the mixture all the time to avoid lumps or to burn the bottom).
4. Bring around 2 liters of water with 1 tbsp of coarse salt to a boil. Add the lasagnoni sheets and cook for 7 minutes. Drain the pasta.
5. Assembling. In a 24×24 tray add enough pistachio sauce to coat the bottom. Roll out one lasagnoni sheet, spread a couple of tablespoons of besciamelle sauce, then 2 slices of boiled carrots on top, followed by an handful of grated tofu and then finally sprinkle with pistachio crumble.
6. Roll the sheets lengthwise from one end to the other, and arrange each roll standing up onto the tray.
7. Spread a generous amount of pistachio sauce over the rolls, then sprinkle one last time with some pistachio crumble.
8. Bake at 180°C (356°F) in a pre-heated oven for 30 minutes. After the first 10 minutes of baking, cover the tray with foil to prevent the rolls from browning too much.
