This stuffed cannelloni is a great summer recipe that makes you really full and happy. For the vegan cannelloni, we have prepared a filling of roasted green spelt meal, leek and carrots, stuffed it into the rolls and baked it with a fine béchamel sauce. The cannelloni are a perfect start after your juice cleanse to get back on track with a healthy diet.
Ingredients (2 portions):
80 g green spelt
200 g leek
50 g carrots
240ml + 200ml olive oil
1 tbsp tomato paste
½ tsp paprika powder
2 pinches of caraway powder
1 tbsp soy sauce
salt and pepper
1 tsp rosemary needles
1 pinch of nutmeg powder
Cannelloni tube pasta
Vegan grated cheese
Vegan parmesan
1 gratin dish
For the béchamel sauce:
1 tbsp vegan butter or margarine
1 tbsp spelt flour
100ml vegetable stock
100ml soy cream
1 pinch of nutmeg powder
2 tbsp yeast flakes
parsley
Preparation:
- First wash and drain the green spelt groats
- Then wash the leeks and carrots and cut into small pieces
- Now place the green spelt groats in a pan with 240ml vegetable stock and simmer over a low heat for approx. 20 minutes until soft
- Heat a pan with a little olive oil
- Next, add the leek and carrots and sauté for about 5 minutes
- Now add 1 tablespoon of tomato paste, ½ teaspoon of paprika powder and 2 pinches of cumin and fry briefly
- 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
- Finally, add the finely chopped rosemary, nutmeg and the green spelt meal, mix everything well and set aside!
- For the béchamel sauce, melt 1 tbsp vegan butter in a pan, add 1 tbsp flour and stir quickly to form a firm mixture
- 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
- Now bring everything to the boil once and then simmer over a low heat for approx. 5 minutes.
- Finally, add 2 tablespoons of yeast flakes and the parsley, stir in well and set aside
- Next, fill the cannelloni with the mixture - it is best to use a piping bag for this
- Place the cannelloni in a gratin dish and cover with the béchamel sauce
- Top with just a little freshly grated vegan cheese
- Finally, place the gratin dish in the preheated oven (190 °C fan oven) and bake for 15 to 20 minutes
- Remove the cannelloni from the oven and leave to cool slightly
- Serve on a plate and garnish with spring onions. Enjoy your meal!
Nutritional values (per portion):
521 kcal
72g carbohydrates
18g protein
14g fat