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