The Veggie Sisters

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Saltless veggie stuffed canelloni with sunflower seed cream

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Good morning, dear friends!One of the challenges of the contest food blog awards we are partecipating  (in case you don’t know we ‘ve been nominated at the food blog awards held by the greek cooking magazine Vima Gourmet at the Best Special Diet category. If you want to vote for us, just click here and then click the like button at the end of the page). Thank you for supportng us, dear friends!) was to make a saltless delicious dish. We had to make something without salt and without using ingredients that contained salt such as cheese, mustard, soy cream, olive paste etc. What a challenge! Salt is every where! I was really happy when I made these canelloni and my hubby didn’t even notice the absence of salt! The plethora of veggies, ouzo, the aroma of dill did the work! These vegan veggie canelloni with «cheesy» sunflower seed cream were to die for! Don’t be discouraged by the list of ingredients. They are all simple and some are mentioned twice because they are used both in the filling and the cream. This is a worth making dish and an ideal one for the festive Christmas table! Kisses!

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο! - Saltless veggie stuffed canelloni with sunflower seed cream
Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο

Ingredients (serves 3):
250 gr. canelloni
400 gr. white mushrooms, sliced +15 gr. dried porcini
400 gr. leeks, sliced
1 small fennel, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 bunch of dill, finely chopped
2 cups (plantbased) milk
4 Tbsp olive oil
2 Tbsp ouzo or sambucca
pepper
1 Tbsp poppy seeds and black sesame seeds
2 Tbsp nutritional yeast (optional)
for the sunflower seed cream
1 cup sunflower seeds, soaked overnight
1 big garlic clove
1/3 bunch of dill
3 Tbsp lemon juice
7 Tbsp water in which seeds were soaked
2 Tbsp olive oil
1 Tbsp nutritional yeast (optional)

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο! - Saltless veggie stuffed canelloni with sunflower seed cream
Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο

Instructions: 

Soak porcini in one cup milk for 2 hours. Then finely chop them and set milk aside. In a big non sticking frying pan place porcini along with all the other veggies and cook on medium heat. After a while pour oil and sauté for 2-3 minutes. Then pour ouzo and stir until all liquid is evaporated. Remove from heat. In the meantime make the cream by blending all its ingredients in a food processor until creamy. Pulse the pan ingredients in a food processor too (don’t puree them, just chop them so that you can fill the cannelloni easily). Add in the veggie filling 3 Tbsp of the cream and sti to combine. Fill cannelloni with a spoon and lay them on a greased baking dish.  Pour 1 cup milk in the sunflower cream and stir it. Pour it over the pasta. Then pour the rest of the milk. Top with nutritional yeast, sesame and poppy seeds. Cover with aluminium foil and bake in preheated oven at 180C for ½ hour until pasta is soft. Then uncover and let cook for another 5-10 minutes until golden brown. Remove from the oven and allow to cool before serving. Top with freshly ground pepper and finely chopped dill. Enjoy!

Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο! - Saltless veggie stuffed canelloni with sunflower seed cream
Κανελόνια με μανιτάρια, πράσα κ κρέμα από ηλιόσπορο