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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
2.8–3.2 oz
pickled gherkins
2
onion
0.5
oil
oil
red wine, dry
8.1 oz
water
9.2 oz
pickled gherkin liquid
1.8 oz
garlic
2 cloves
fresh flat-leaf parsley
3 sprigs
oil
0.7 oz
red onions
3.5 oz
chestnut mushrooms
5.3 oz
celery
4.2 oz
carrots
3.5 oz
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
12 oz
fresh flat-leaf parsley
0.8 bunches
onions
2.8 oz
oil
0.7 oz
soya milk
7.8 oz
water
2.1 oz
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
7.1 oz
red cabbage
1.1 lb
onions
2.1 oz
oil
1.1 oz
sugar
1.1 oz
water
5.3 oz
red wine vinegar
1.1 oz
red wine
3.5 oz
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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