Versions compatibles
Vegan Roulades with Dumplings and Red Cabbage
Niveau
La plupart de nos recettes sont simples, mais certaines sont un peu plus complexes : elles sont alors notées comme niveau « moyen » ou « difficile » et vous demanderont un peu plus de temps.
Temps de préparation
Ceci représente le temps de travail nécessaire pour préparer ce plat.
Temps total
Il s'agit du temps requis pour préparer ce plat du début à la fin : marinade, cuisson, refroidissement, etc.
Nombre de portions
Cela vous montre le nombre de portions compris dans cette recette.
Ingrédients
Vegan Roulade
- water, for cooking
-
1
heaped tsp vegetable stock paste, homemade, vegan (see tip)
ou 1 vegetable stock cube (for 0.5 l), vegan, crumbled - 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)
ou 1 cube vegetable stock cube (for 0.5 l), vegan, crumbled - 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)
ou 1 vegetable stock cube (for 0.5 l), vegan, crumbled - 1 dried bay leaf
- 2 juniper berries
- ½ tsp fine sea salt
- 1 pinch ground allspice
- Infos nut.
- par 1 portion
- Calories
- 2282 kJ / 545 kcal
- Protides
- 20 g
- Glucides
- 60 g
- Lipides
- 19 g
Collection(s)
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Vegan Paella with Smoked Tofu
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Vegan Mushroom and Spinach Lasagne
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Iranian Vegetable Stew
1h 30min
Mushroom Bolognese with Courgette Noodles
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Lentil Soup with Bulgur Dumplings
1h 40min
Jackfruit and Bean Chilli with Spicy Avocado Purée
30 min
Tofu Meatballs with Rice and Vegan Quindim
1h 35 min.
Quinoa Broth
35 min.
Vegetable Stroganoff
30 min
Lentil and Vegetable Bolognese Sauce
45 min