Diese gefüllten Cannelloni sind ein tolles Sommerrezept, das so richtig satt und glücklich macht. Für die veganen Cannelloni haben wir eine Füllung aus gebratenem Grünkernschrot, Lauch und Karotten zubereitet, in die Rollen gefüllt und mit einer feinen Béchamelsauce überbacken. Die Cannelloni sind ein perfekter Start nach Deiner Saftkur um wieder in eine gesunde Ernährungsweise zu starten.

Zutaten

2 Portionen

80 g
Green kernels
200 g
Leek
50 g
Carrots
240 ml
Vegetable broths
200 ml
LiveFresh Vegetable broths
1 TBSP.
Tomato paste
0.5 TL
Paprika powder
2 Knife tips
Caraway powder
1 TBSP.
Soy sauces
Salt & pepper
1 TSP
Rosemary needles
1 Knife tip
Nutmeg powder
Cannellonis
Grated cheese
Parmesan cheese
1
Gratin dishes
1 TBSP.
Margarine or vegan butter
1 TBSP.
Spelt flours
100 ml
Vegetable broths
100 ml
Soy cream
2 TBSP.
Yeast flakes
Parsley

Benötigte Küchenutensilien

Sieve

Chopping board

Knife

Cooking pot

Pan

Spoon

Zubereitung

1

First wash and drain the green spelt groats
2

Then wash the leek and carrots and cut into small pieces
3

Now place the green spelt meal in a pan with 240 ml vegetable stock and simmer over a low heat for approx. 20 minutes until soft
4

Heat a pan with a little olive oil
5

Next, add the leek and carrots and sauté for about 5 minutes
6

Now add 1 tbsp tomato puree, ½ tsp paprika powder and 2 pinches of cumin and fry briefly
7

Then add 1 tbsp soy sauce and deglaze with 200 ml vegetable stock, season with salt and pepper and simmer for a further 5 minutes
8

Finally, add the finely chopped rosemary, nutmeg and the green spelt meal, mix everything well and set aside!
9

For the béchamel sauce, melt 1 tbsp vegan butter in a pan, add 1 tbsp flour and stir quickly to form a firm mixture
10

Then deglaze the mixture with 100 ml vegetable stock and 100 ml vegan cream, stir everything in well and season with nutmeg, salt and pepper
11

Now bring everything to the boil once and then simmer over a low heat for approx. 5 minutes.
12

Finally, add 2 tablespoons of yeast flakes and the parsley, stir in well and set aside
13

Next, fill the cannelloni with the mixture - it is best to use a piping bag for this
14

Place the cannelloni in a gratin dish and cover with the béchamel sauce
15

Just add some freshly grated vegan cheese on top
16

Finally, place the gratin dish in a preheated (190 °C fan oven) oven and bake for 15 to 20 minutes
17

Remove the cannelloni from the oven and leave to cool slightly
18

Serve on a plate and garnish with spring onions. Enjoy your meal!

Naehrwerte

Pro Portion

521 kcal

72 g

14 g

18 g

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Michael Klemm

Recipe developer

Michael Klemm is a recipe developer at LiveFresh. With his passion for healthy, creative cuisine, he develops innovative and delicious recipes. Let yourself be inspired and discover new ways to enjoy healthier food.

Andere Empfehlungen

Vegan Cannelloni with green core filling

Zutaten

Benötigte Küchenutensilien

Zubereitung

Naehrwerte

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