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Main courses · Vegetarian

Vegan Roulades with Dumplings and Red Cabbage

★ 4.05 ratings

For a vegan stock paste, omit the Parmesan from the Vegetable Stock Paste in The Basic Cookbook .

TM5TM6TM7

Details

Difficulty
Advanced
Prep
70 min
Active
70 min
Cook
140 min
Total
140 min
Yield
6 portions

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Difficulty
Hard

Ingredients

water
water
vegetable stock paste, homemade
1 heaped tsp
soy steaks
6
mustard
6 tsp
firm tofu, smoked
80–90 g
pickled gherkins
2
onion
0.5
oil
oil
red wine, dry
230 g
water
260 g
pickled gherkin liquid
50 g
garlic
2 cloves
fresh flat-leaf parsley
3 sprigs
oil
20 g
red onions
100 g
chestnut mushrooms
150 g
celery
120 g
carrots
100 g
plain flour
2 tbsp
tomato purée
3 tbsp
mustard
1 tsp
vegetable stock paste, homemade
1 heaped tsp
agave syrup
2 tbsp
dark soy sauce
5 tbsp
sweet paprika
0.5 tsp
juniper berries
3
dried bay leaf
1
fine sea salt
1 tsp
bread rolls
350 g
fresh flat-leaf parsley
0.8 bunches
onions
80 g
oil
20 g
soya milk
220 g
water
60 g
soya flour
1 tbsp
baking powder
0.5 tsp
nutritional yeast flakes
2 tbsp
fine sea salt
1 tsp
ground black pepper
3 pinches
ground nutmeg
2 pinches
dessert apples
200 g
red cabbage
500 g
onions
60 g
oil
30 g
sugar
30 g
water
150 g
red wine vinegar
30 g
red wine
100 g
vegetable stock paste, homemade
1 heaped tsp
dried bay leaf
1
juniper berries
2
fine sea salt
0.5 tsp
ground allspice
1 pinches

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
20 g
Energy
2,280.3 kJ
Calories
545 kcal
Fat
19 g
Carbohydrates
60 g

Cooking instructions are available on the original Cookidoo® page.

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