Rouladen
I love making this vegan rouladen on cozy nights when I crave something hearty and satisfying. It's a plant-powered twist on a classic, and the layers of fla...
I remember the first time I tried to veganize my mom's rouladen recipe; I was a little nervous but determined.
The trick I learned was to make sure the filling is just right – packing it with mushrooms and walnuts for that umami punch.
I cherish this recipe because it connects me to my roots while honoring my commitment to plant-based living.
It's a dish that brings both nostalgia and nourishment to the table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you can't find Swiss chard, collard greens or big spinach leaves work wonders. And if you're out of walnuts, sunflower seeds are a fantastic nut-free option I've used in a pinch.
Tips & Notes
- •Make sure to pick the biggest Swiss chard leaves you can find; they're less likely to tear during rolling.
- •I like to sauté the filling ingredients just enough to release their flavors before assembling.
- •I always roll these up in the morning and let them sit in the fridge until dinner – it really melds the flavors together.
Recipe Variations
- •Sometimes I add a touch of smoked paprika to the filling when I'm craving a smoky kick.
- •If I've got any leftover roasted veggies, I'll chop them up and throw them in for an added layer of flavor.
Storage & Freezing
Store any leftover roulades in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the roulades a day in advance and store them in the fridge. Just bake them before serving.
What can I serve with vegan Rouladen?
These roulades pair well with mashed potatoes, steamed vegetables, or a fresh salad.
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I love making this vegan rouladen on cozy nights when I crave something hearty and satisfying. It's a plant-powered twist on a classic, and the layers of fla...
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 3 minutes until translucent.
- 3
Add the minced garlic and mushrooms to the skillet. Cook for an additional 5 minutes until the mushrooms release their moisture.
- 4
Stir in the grated carrot, chopped walnuts, soy sauce, black pepper, and salt. Cook for another 2-3 minutes until everything is well combined.
- 5
Remove the skillet from heat and fold in the chopped parsley. Allow the mixture to cool slightly.
- 6
Blanch the Swiss chard leaves in boiling water for about 2 minutes, then transfer them to an ice bath to stop cooking. Drain and pat dry.
- 7
Lay a Swiss chard leaf flat and place a generous spoonful of the mushroom filling at one end. Roll the leaf tightly, tucking in the sides as you go, to create a secure roulade.
- 8
Repeat with the remaining leaves and filling.
- 9
Place the roulades seam-side down in a baking dish. Pour the vegetable broth over the roulades.
- 10
Cover the dish with aluminum foil and bake for 30 minutes.
- 11
While the roulades are baking, prepare the gravy. In a small saucepan, heat the vegetable gravy and whisk in cornstarch to thicken.
- 12
After 30 minutes, remove the foil and bake for an additional 15 minutes to brown the tops.
- 13
Serve the roulades warm, drizzled with the thickened gravy.
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