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Vegan Involtini


4 vegan steak alternatives

8 slices of bacon alternative

3 tbsp vegan mustard, medium hot

100g vegan alternative to grated cheese

8 green beans, washed and pre-cooked

12 sage leaves, finely chopped

50g walnuts, finely chopped

40g dried porcini mushrooms

A little flour for rolling the rolls in

2 tbsp olive oil

100ml vegan white wine

200ml vegetable stock

2 shallots, finely chopped

1 clove of garlic, finely chopped

2 tsp fennel seeds

2 tbsp pistachio oil


Fennel salad:

1 large fennel bulb, stems removed and sliced into thin strips

1/2 radicchio, sliced very thinly

1 red apple, finely chopped

1/2 an orange, filleted

Juice of 1/2 an orange

5 tbsp olive oil

2 tbsp apple vinegar

4 tbsp walnuts, roughly chopped

Salt and pepper



A few small wooden skewers


1. For the involtini: lay the steak alternatives out next to each other, cover with a dish cloth, and carefully bash until flattened. Season with salt and pepper, and brush with mustard. Place 2 slices of the alternative to bacon on each steak.

2. Soak the porcini mushrooms in water for 10 minutes, then drain and press out the liquid. Chop them finely, and scatter them over the steak alternatives.

3. Place 2 pre-cooked green beans on one of the shorter edges of the steak. Scatter the sage, Parmesan and pistachios over it too.

4. Roll up starting from the shorter edge, then roll the whole thing in a little flour, and secure with small wooden skewers.

5. Heat the olive oil in a large pan, then sear the vegan involtini on all sides before taking them out of the pan and setting them aside.

6. Add the shallots, garlic and fennel seeds, and sweat them for a few minutes too.

7. Then pour in the white wine, and cook until almost all the liquid has evaporated. 8. Add the vegetable stock, and bring the mixture to the boil again.

9. Return the involtini to the pan, and cook for at least 15 minutes.

10. Season the broth to taste with the pistachio oil.

11. In the meantime, prepare the salad side dish: sear the fennel in a little olive oil (in a pan) for around 3 minutes. Then place in a bowl with the radicchio. Mix together the olive oil, apple vinegar and orange juice, season to taste with salt and pepper, then pour the dressing over the fennel and radicchio.

12. Add the apple and orange pieces as well as the chopped walnuts, and mix everything well.

13. Cut the involtini at an angle, and serve on a bed of fennel salad.

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