Ingredients for vegan cannelloni

  • 1 cucumber
  • 1 dessertspoon Genmai su
  • ground pepper, sea salt
  • 1 dessertspoon extra virgin coconut/olive/red palm oil Amanprana
  • 1 bunch of radishes
  • 1 dl Ume su
  • 2 dessertspoons chopped peanuts
  • 2 dessertspoons fresh chopped coriander
  • 1 teaspoon fresh grated ginger
  • 4 sheets of rice paper
  • 4 dessertspoons shoyu
  • 1 dessertspoon sesame oil
  • 1 teaspoon roasted sesame seeds

Preparation of vegan cannelloni

Cut the cucumber into thin slices. Mix the cucumber with the peanuts, coriander, ginger, the coconut/olive/red palm oil, and the Genmai su, season with salt and pepper. Wash the radishes thoroughly, but do not remove anything. Put the radishes into a small saucepan with their leaves and the Ume su, cover and leave to simmer gently. Leave to cool down. Mix the shoyu, sesame oil and sesame seeds together. Soak the sheets of rice paper in warm water for one minute and then open them out on a tea towel. Divide the marinated cucumber over the four sheets of rice paper and roll up tightly. Place the cannelloni onto plates with the marinated radishes and drizzle the soy/sesame vinaigrette around them.

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Philippe Van den Bulck

Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants. Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).