Vegane Cannelloni mit Grünkern-Füllung

Vegan Cannelloni with green core filling

These filled cannelloni are a great summer recipe that makes you really full and happy. For the vegan Cannelloni we have prepared a filling of fried green bunding, leek and carrots, filled into the roles and baked with a fine Béchamel sauce. The Cannelloni are a perfect start after yours Juice cure to start a healthy diet again.

Ingredients (2 portions):

80 g of green

200 g Lauch

50 g carrots

240ml + 200ml olive oil

1 tablespoon of tomato paste

½ TL paprika powder

2 knife tips of caraway powder

1 tablespoon soy sauce

salt and pepper

1 teaspoon rosemary needles

1 knife tip of the nutmeg

Cannelloni tube noodles

Vegan rubbish

Vegan Parmesan

1 gratinform

For the Béchamels sauce:

1 tablespoon of vegan butter or margarine

1 tablespoon of spelled flour

100ml vegetable broth

100ml soy cream

1 knife tip of the nutmeg

2 tablespoons of yeast flakes



  1. First wash the green seed smack and drain
  2. Then wash the leek and carrots and cut them into small pieces
  3. Now put the green seed smack in a saucepan with 240ml vegetable broth and simmer on a low flame for about 20 minutes
  4. Heat a pan with a little olive oil
  5. Next add the leek and carrots and fry for about 5 minutes
  6. Now fry 1 tablespoon of tomato paste, ½ tl paprika powder, and 2 prisen cumin briefly
  7. Then add 1 tablespoon of soy sauce and deglaze with 200ml of vegetable broth, then season with salt and pepper and simmer for another 5 minutes
  8. Finally, add the finely chopped rosemary, nutmeg and the green base grain, mix everything well and put aside!
  9. For the Béchamelsauce 1 tablespoon of vegan butter, add 1 tablespoon of flour and stir quickly to a solid mass
  10. Then deglaze the mass with 100ml vegetable broth and 100ml vegan cream and stir in everything well and season with nutmeg, salt, pepper
  11. Now bring everything to the boil and then simmer on a small flame for about 5 minutes.
  12. Finally add 2 tablespoons of yeast flakes and parsley, stir in well and put aside aside
  13. Next fill the Cannelloni with the mass - it is best to use a piping bag
  14. Place the Cannelloni in a gratin form and cover with the Béchamels sauce
  15. Just give a little freshly grated vegan cheese over it
  16. Finally, give the gratin form in the preheated (190 ° C circulating air) and bake for 15 to 20 minutes
  17. Take the cannelloni out of the oven and let it cool down a little
  18. Serve on a plate now and garnish with spring onions. Enjoy your meal!

Nutritional values ​​(per serving):

521 kcal

72g carbohydrates

18g protein

14g fat


Recipe video:

Back to blog