VEGAN ROULADE w/ MUSHROOM SAUCE🌟
Yeeees, it’s possible! You can make vegan roulades with amazing taste and impress your friends and family – I did that a few times now and it worked haha! 🔥
Be sure to have either soy big steaks at home (i.e. from vantastic foods) or refrigerated vegan steaks that you can roll out without breaking apart – an alternative would be to make seitan steaks, but why making it harder as it needs to be, right? 😬
🍴RECIPE for 4🍴
[175 Calories ~ 9C ~ 19P ~ 5F]
4 Vegan Steaks (I used ruegenwaldermuehle Vegan Steak Typ Rind)
1 large Red Onion (~130g) – finely chopped
250g Mushrooms – chopped
2 Gherkins (or 4 small ones) – chopped
2 Tbsp Mustard
1 Tsp Balsamic Vinegar
2 Cloves Garlic
10g Nutritional Yeast
100ml Plant-based Cream
Salt & Pepper
⏺ Soy Big Steaks: Prepare as described in the packaging and press out all excess water.
⏺ Vegan Steaks: Sprinkle a little bit of flour on both sides of your steak and gently flatten it out until so they can be rolled without breaking later.
1️⃣ Fry mushrooms and onion in a pre-heated non-stick pan until all moisture has evaporated. (Don’t add seasoning yet)
2️⃣ Start by spreading a thin layer of mustard on the inner side of the steak and season it. Add some chopped gherkins, mushrooms and onion on top (don’t put too much) and then simply roll them from one side to the other. Use a toothpick or a cooking twine to secure the roulade.
3️⃣ Now put a little bit of oil in a pan and fry the roulades from all sides for 1 minute. Remove them and add all remaining mushrooms & onion to the pan. Add garlic, seasoning and the broth.
4️⃣ Place the roulades in the pan with the shrooms & put the lid on top of the pan while letting them simmer inside for 5 minutes on each side.
5️⃣ Remove roulades from pan & add the cream, balsamic vinegar, remaining mustard & gherkins to the sauce. Let it simmer for just a few minutes and season to taste.
Time to serve your vegan roulades with some dumplings, red cabbage & brussels sprouts and you’re good to go for a delish dinner!🤤