Vegan Roulades with Dumplings and Red Cabbage

Name: Vegan Roulades with Dumplings and Red Cabbage
Prep time: 1 h 10 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6 portions
Ingredients: water; 1 heaped tsp vegetable stock paste, homemade; 6 soy steaks; 6 tsp mustard; 80 - 90 g firm tofu, smoked; 2 pickled gherkins; ½ onion; oil; 230 g red wine, dry; 260 g water; 50 g pickled gherkin liquid; 2 garlic cloves; 3 sprigs fresh flat-leaf parsley; 20 g oil; 100 g red onions; 150 g chestnut mushrooms; 120 g celery; 100 g carrots; 2 Tbsp plain flour; 3 Tbsp tomato purée; 1 tsp mustard; 1 heaped tsp vegetable stock paste, homemade; 2 Tbsp agave syrup; 5 Tbsp dark soy sauce; ½ tsp sweet paprika; 3 juniper berries; 1 dried bay leaf; 1 tsp fine sea salt; 350 g bread rolls; ¾ bunch fresh flat-leaf parsley

4.0 5 ratings

Prep. 1 h 10min

Total 2 h 20min

6 portions

Ingredients

Vegan Roulade

water for cooking
vegetable stock paste, homemade vegan (see tip)
1 heaped tsp
1 vegetable stock cube (for 0.5 l), vegan, crumbled
soy steaks large
6
mustard
6 tsp
firm tofu, smoked cut in 6 thin, long slices
80 - 90 g
pickled gherkins thinly sliced
2
onion thinly sliced in rings
½
oil for frying

Vegetable Sauce

red wine, dry vegan
230 g
water
260 g
pickled gherkin liquid
50 g
garlic cloves
2
fresh flat-leaf parsley leaves only
3 sprigs
oil
20 g
red onions quartered
100 g
chestnut mushrooms halved
150 g
celery cut in pieces (3 cm)
120 g
carrots cut in pieces (3 cm)
100 g
plain flour
2 Tbsp
tomato purée
3 Tbsp
mustard
1 tsp
vegetable stock paste, homemade vegan (see tip)
1 heaped tsp
1 cube vegetable stock cube (for 0.5 l), vegan, crumbled
agave syrup
2 Tbsp
dark soy sauce vegan
5 Tbsp
sweet paprika
½ tsp
juniper berries
3
dried bay leaf
1
fine sea salt
1 tsp

Dumplings

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

Red Cabbage

dessert apples cored, cut in pieces
200 g
red cabbage cored, cut in pieces
500 g
onions quartered
60 g
oil
30 g
sugar
30 g
water
150 g
red wine vinegar vegan
30 g
red wine vegan
100 g
vegetable stock paste, homemade vegan (see tip)
1 heaped tsp
1 vegetable stock cube (for 0.5 l), vegan, crumbled
dried bay leaf
1
juniper berries
2
fine sea salt
½ tsp
ground allspice
1 pinch