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


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



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


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


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


Spoon the filling into the uncooked cannelloni rolls.


Put cannelloni a greased baking dish.


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.


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


Bake at 350 degrees F for 15-20 minutes.

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