Ingredients

• 400 g Golden apples
• 230 g boiled chickpeas
• 200 g flour 00
• rosemary
• soy sauce
• Orange
• lemon
• raisin
• extra virgin olive oil
• salt

For the vegan casoncelli recipe, mix the flour with 100 g of water and let the dough rest for 20 minutes. Coarsely chop a sprig of rosemary, then whisk together with the chickpeas and 2 tablespoons of soy sauce, obtaining the filling for the casoncelli.
Flour the work surface and roll out the dough into a sheet 1 mm thick; divide it into 2 strips. Put the filling in a pastry bag and distribute it on a strip
in balls of 5-6 g, at a distance of 5 cm from each other; casoncelli are packaged as in the traditional recipe.
For the dressing: peel the apples, cut them into pieces and cook them with half a glass of water and a pinch of salt for 15 minutes, then whisk them. Soak a tablespoon of raisins in warm water. Cook the casoncelli in plenty of boiling salted water for 3 minutes; Drain them with a slotted spoon, season them with the blended apples, a pinch of salt, a drizzle of raw oil, raisins, a grating of lemon zest and one of orange.

Other Recipes you can read:

• Vegan cauliflower and chickpea meatballs – Italian cuisine reinvented by ..

  Cook the cauliflower to the steam until it becomes tender. Drain it well and let it cool.In a blenderjoin the cauliflower cooked ham, chickpeas, red onion, garlic cloves, ..

• the vegan savory pie to try – Italian cuisine reinvented ..

  Would you like to experience the tradition of a typical Campania dishbut without giving up the innovation of one vegan recipe? ..

• Vegan Easter cake: tasty and cruelty-free – Italian cuisine reinvented ..

  In a pan, brown the chopped onion with oil, add the spinach and cook for 15 minutes. Season with salt and pepper. Divide the dough into two ..