Vegan Roulades with Dumplings and Red Cabbage
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Vegan Roulades with Dumplings and Red Cabbage

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Ingredients

Vegan Roulade

  • water, for cooking
  • 1 heaped tsp vegetable stock paste, homemade, vegan (see tip)
  • 6 soy steaks, large
  • 6 tsp mustard
  • 80 - 90 g firm tofu, smoked, cut in 6 thin, long slices
  • 2 pickled gherkins, thinly sliced
  • ½ onion, thinly sliced in rings
  • oil, for frying

Vegetable Sauce

  • 230 g red wine, dry, vegan
  • 260 g water
  • 50 g pickled gherkin liquid
  • 2 garlic cloves
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 20 g oil
  • 100 g red onions, quartered
  • 150 g chestnut mushrooms, halved
  • 120 g celery, cut in pieces (3 cm)
  • 100 g carrots, cut in pieces (3 cm)
  • 2 Tbsp plain flour
  • 3 Tbsp tomato purée
  • 1 tsp mustard
  • 1 heaped tsp vegetable stock paste, homemade, vegan (see tip)
  • 2 Tbsp agave syrup
  • 5 Tbsp dark soy sauce, vegan
  • ½ tsp sweet paprika
  • 3 juniper berries
  • 1 dried bay leaf
  • 1 tsp fine sea salt

Dumplings

  • 350 g bread rolls, vegan (approx. 4), stale, halved, sliced ​​(1 cm), (see tip)
  • ¾ bunch fresh flat-leaf parsley, leaves only (approx. 15 g)
  • 80 g onions, quartered
  • 20 g oil
  • 220 g soya milk, unsweetened
  • 60 g water
  • 1 Tbsp soya flour, full fat (see tip)
  • ½ tsp baking powder
  • 2 Tbsp nutritional yeast flakes (10 g)
  • 1 tsp fine sea salt
  • 3 pinches ground black pepper
  • 2 pinches ground nutmeg

Red Cabbage

  • 200 g dessert apples, cored, cut in pieces
  • 500 g red cabbage, cored, cut in pieces
  • 60 g onions, quartered
  • 30 g oil
  • 30 g sugar
  • 150 g water
  • 30 g red wine vinegar, vegan
  • 100 g red wine, vegan
  • 1 heaped tsp vegetable stock paste, homemade, vegan (see tip)
  • 1 dried bay leaf
  • 2 juniper berries
  • ½ tsp fine sea salt
  • 1 pinch ground allspice

Nutrition
per 1 portion
Calories
2282 kJ / 545 kcal
Protein
20 g
Carbohydrates
60 g
Fat
19 g

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