Chestnut and Nut Roulades Wrapped in Vegan Bacon
Ingredients
For the roulades
8
Slice(s)
vegan bacon substitute
400
g
bread dumpling bread
300
ml
soya drink
4
Tablespoon(s)
soya flour
4
Tablespoon(s)
breadcrumbs
1
Teaspoon(s)
salt
1
Piece(s)
onion
1
Tablespoon(s)
rapeseed oil
35
g
chestnuts
50
g
walnuts
15
g
cranberries
15
g
sage
15
g
rosemary
Some
kitchen twine
For the purée
400
g
parsnips
1
Bunch(es)
flat-leaf parsley
200
ml
soya drink
Some
salt, pepper, nutmeg
For the sauce
2
Tablespoon(s)
vegan dark delicatessen sauce
500
ml
water
1
Piece(s)
onion
1
Teaspoon(s)
rapeseed oil
1
Teaspoon(s)
tomato puree
2
Piece(s)
bay leaves
3
Piece(s)
allspice berries
2
Piece(s)
cloves
Some
salt and pepper
Preparation
For the vegan bacon wraps
1. Tear the bread dumpling bread into small pieces.
2. Finely grind the walnuts in a food processor and roast in a pan without oil until golden brown. Add 275 millilitres of soya drink and bring to the boil. Mix the remaining soya drink with the soya flour and stir into the walnut drink. Pour over the bread and leave for a while.
3. Finely chop the rosemary needles, sage, onion, chestnuts and cranberries. Fry in a pan with oil and add to the diced pieces of bread. Knead into a homogeneous mixture.
4. Divide the mixture into 4 parts and shape each part into a dumpling roll in cling film. Twirl the ends of the sides to seal them well. Then wrap the roll in aluminium foil.
5. Cook in gently simmering water that is not boiling for 20 minutes.
6. Then remove the dumplings from the water, leave to cool and remove the foil.
7. Now wrap the dumplings with the vegan bacon and secure with kitchen twine.
8. Fry the vegan bacon wraps on all sides in a pan with oil.
For the purée
1. Peel and roughly dice the parsnips, cover and simmer in salted water.
2. Finely chop the parsley.
3. Heat the soya drink and margarine.
4. Once the vegetables are cooked until soft, push through a sieve and leave the steam to evaporate briefly. Then press through a potato ricer or mash to a puree using a potato masher.
5. Stir the warmed soya drink and margarine mix into the purée. Season with salt, pepper and nutmeg. Fold in the parsley and serve immediately.
For the sauce
1. Finely dice the onion and fry in a little oil in a pan. Then fry the tomato puree with it.
2. Stir the sauce powder into the cold water and then pour into the pan. Add the spices, bring to the boil briefly and then reduce the temperature and simmer for at least 20 minutes.
3. Sieve before serving.
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