Ingredients (for six people):
- 6 big soy steaks
- 1litre vegetable stock, strong
- 4 onions, medium size
- 1 carrot, medium size
- bunch spring onions
- 2 slices whole wheat toast, roasted and grated
- black pepper, freshly ground
- 100g chickpeas cream
- ½ bunch of chives, freshly chopped
- sweet mustard
- sunflower oil
ALSO: wooden toothpicks or kitchen twine
- Lay soy steaks in a large bowl or baking dish and pour boiling hot vegetable stock over. Let soak about 30-40 minutes, turning the soy steaks occasionally.
- Peel and halve onions and cut into very fine wedges or half rings onions. Heat a little sunflower oil in a large frying pan and slowly fry onions over medium heat until golden brown. Pour hot onions into a bowl.
- Peel and finely grate carrot. Cut spring onions into thin rings. Roast whole wheat toast and grate finely. Add grated carrots and spring onion rings to the fried onions in the bowl and mix everything. Season with freshly ground pepper and salt. Finally add the chickpea cream, grated whole wheat toast and freshly chopped chives. Fold in thoroughly.
- Take soaked steaks out of the stock and squeeze with your hands. Sprinkle each steak with one teaspoon sweet mustard and spread with 2-3 tablespoons of vegetable filling. Leave some free space at both ends of the steaks.
- Now roll the covered steaks with both hands and fix with toothpicks or tie with kitchen string.
- Heat vegetable oil in a frying pan and fry the rouldes. Serve roulades with fresh vegetables or salad.
Our tip: Our spring roulades taste wonderful with some chutney.
A recipe from Sophie Mathisz