Italian cannelloni recipe with seitan mince, chanterelles and vegan cheese sauce


Ingredients for the tomato and red wine sauce:

  • 1 pack of soup vegetables (leeks, carrots, celery)
  • 1 onion
  • 2 cloves garlic
  • 1 small dried chilli
  • 500 mL red wine
  • 500 mL yeast-free vegetable stock
  • 2 tins of peeled tomatoes (about 400 g)
  • 4 tbsp tomato purée
  • 150 mL olive oil (Amanprana Verde Salud)
  • A pinch of fleur de sel (Amanprana)
  • A pinch of pepper
  • 4 dried bay leaves

Ingredients for the seitan mince:

  • 400 g Veggie Protein Bloc
  • 200 g cashew nuts, soaked
  • 150 g chanterelles
  • 1 small onion
  • 1 small fresh chilli
  • 4 cloves garlic
  • Cornflour

Ingredients for the vegan cheese sauce:

  • 150 g new potatoes
  • 60 g carrots
  • 1 medium onion
  • 250 mL water
  • 60 g tahini (sesame paste)
  • 2 cloves garlic
  • 1 tsp mustard
  • 1 tsp fleur de sel (Amanprana Khoisan fleur de sel)
  • ½ tsp pepper
  • 1 tsp lime juice
  • ¼ tsp chilli
  • 100 mL Hernandos Catalan olive oil
  • 4 tbsp yeast flakes
  • 1 pinch saffron (Amanprana saffron)

Preparation of italian cannelloni recipe with seitan mince, chanterelles and vegan cheese sauce

  1. Start by peeling the onion and garlic and washing the vegetables.
  2. Finely crush the garlic and chop the vegetables into uniform pieces.
  3. Heat the olive oil in a large pot and lightly sauté the garlic.
  4. Add the remaining vegetables and the tomato purée and cook for 5 to 8 minutes at a gentle simmer.
  5. Deglaze the pot with red wine, add the vegetable stock and simmer briefly.
  6. Add the tomatoes and bay leaves. T
  7. urn down the heat to low and simmer for about two hours.

Making the vegan cheese sauce: 

While the tomato and red wine sauce is simmering, start making the vegan cheese sauce.

  1. Chop the potatoes, carrots and onion into small cubes and cook in a little water until soft.
  2. Place in a blender with the other ingredients and purée to the consistency of liquid cheese.

Making the seitan mince:

  1. Chop the seitan, cashew nuts which have been soaking overnight, chanterelles, onion, garlic and chilli into cubes and pass through a mincer until finely minced.
  2. Add a little cornflour to the minced mixture and knead well to combine. If the mixture starts to get too dry, add a few drops of water until you reach the desired consistency.
  3. Cover and leave to rest for 20 minutes.

Stuffing and cooking the cannelloni:

  1. Carefully fill the cannelloni tubes with the seitan mince and arrange them in two ovenproof dishes.
  2. Pour the tomato and red wine sauce over the top, followed by the desired quantity of vegan cheese sauce.
  3. Preheat the oven to 180°C and bake the cannelloni for 15 to 25 minutes, until the cheese sauce is golden brown on top.
  4. Serve the cannelloni hot and enjoy this delicious vegan casserole.

Tip of Stefano:

An authentic pasta recipe: Italian cannelloni made vegan with seitan mince

Translated from Italian, cannelloni means ‘large pipes’. And that’s exactly what cannelloni is: wide, hollow tubes of Italian pasta. Cannelloni is therefore perfect for stuffing. Cannelloni originated in Italy, but like many other types of pasta, these days it is eaten virtually everywhere in the world. You can stuff it with the ingredients of your choice, but of course it is yummiest when you follow the most authentic Italian recipes. In our recipe for Italian cannelloni stuffed with seitan mince and chanterelles and topped with vegan cheese sauce, we use a traditional recipe as our base to give the dish the perfect flavour. But our recipe is also 100% modern; we’ve added vegan seitan and a vegan cheese sauce. By selecting your ingredients with care, you can enjoy a 100% vegetarian and vegan dish with a lovely creamy flavour.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan.Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Fan: Alexander

Alexander Gershberg

Head chef at VEGAN SUNDAYS, catering and special event company

“Your seiten was delicious! One of the best ones that I tried. The texture was perfect. The one with the chili was especially good. MMMM…. nice!”


The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

View all videos