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Italian sunflower cannelloni pasta dish on a white plate with sunflower hache in a bowl in the background.

Italian Cannelloni

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min
  • Yield10 pieces
  • Cuisine
    • Italian
  • Course
    • Main Course
  • Suitable for Diet

Ingredients:

For the Cannelloni

  • 1 packet of sunflower haché
  • 2 tablespoons olive oil
  • 100 ml water
  • 1 onion
  • 1 clove of garlic
  • 2 tablespoons tomato paste
  • 100 ml red wine
  • 2 tsp herbs de Provence
  • salt
  • pepper
  • 250 ml vegan béchamel sauce
  • Vegan cheese to bake
  • 100 g cannelloni

For the Béchamel Sauce

  • 16 fl oz plant based “milk”
  • 2 tbsp vegan “butter”
  • 2-3 tbsp flour
  • Nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Little bit of lemon juice

Directions:

1

Heat olive oil in a pan and sauté onions and garlic.

2

Add sunflower haché and water to the pan and stir everything well.

3

Add tomato paste, herbs de Provence, red wine, pepper and salt. Mix well.

4

Spoon the filling into the uncooked cannelloni rolls.

5

Put cannelloni a greased baking dish.

6

Make the vegan béchamel sauce. Melt the butter in a small saucepan. Stir in the flour with a small whisk and add milk while constantly stirring. Season with grated nutmeg, salt, pepper, and lemon juice and let it simmer briefly. Then remove from heat.

7

Pour vegan bechamel sauce into the baking dish and spread it evenly. Sprinkle vegan cheese over the cannelloni.

8

Bake at 350 degrees F for 15-20 minutes.

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