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Vegan roulades

Not only on the holidays, you can feel like a having a hearty roulade.
Getting something like this without meat is not that easy.
Our recipe for vegan roulades is not done in one step either,
but it is worth the effort and if you cook a few at once, you will also be able enjoy your work a few meals later.

We’ll show you this recipe if you still need an idea for a dish on the holidays.
Christmas with the family is traditionally a complicated affair in terms of different tastes and preferences. But also a time when you take more time to prepare and enjoy your meals.

The basis for our roulades are soy steaks, which are soaked in hot vegetable broth.
Later they are filled with an onion and mushroom mixture and wrapped around a pickle in the classic way.

We can recommend red cabbage and various dumplings as a side dish.
For bread dumplings you can find here our simple recipe.
If the recipe for the sauce sounds familiar, it is our basic recipe for vegan gravy and goes perfectly with all kind dumplings and of course these roulades here!

Vegan roulades in hearty gravy

Prep Time30 minutes
Cook Time1 hour
resting time20 minutes
Total Time1 hour 50 minutes
Course: Hauptgericht
Servings: 4 persons
Author: Madeleine


For the roulades

  • 4 soy steaks
  • 400 ml vegetable stock
  • 2 tbsp mustard
  • 4 pickles
  • 1 onion
  • 80 g mushrooms
  • 1 tbsp oil
  • salt
  • pepper
  • Paprika powder

For the sauce

  • 1 large red onion
  • 150 g mushrooms
  • 1 tbsp oil
  • 1 tsp plant-based butter
  • 1 carrot (about 100g)
  • 1 bay leaf
  • 3 sprigs of thyme (fresh or 2 tsp dried)
  • 2 tbsp tomato paste
  • 1 tsp of sugar
  • 1 tbsp flour
  • 350 ml vegetable stock
  • 1 tbsp soy sauce
  • 1 red wine vinegar
  • 1 tsp mustard
  • 100 ml red wine


Preparation for the roulades

  • Place the soy steaks in a flat dish and pour the vegetable stock over them.
  • Completely covered with the stock, let it steep for at least 15 minutes, even better for 30 minutes.
  • In the meantime, peel and finely dice the onion.
  • Clean or grate the mushrooms and also cut into fine cubes.
  • Heat the oil in a small pan to sauté onion and mushroom cubes. The onions should be translucent and everything should be a little softer overall. Season with salt, pepper and a little paprika powder. After about 5 minutes, remove from heat and set aside.
  • It is best to start directly with the recipe for the vegan gravy while the soy steaks are still steeping.

In the meantime, prepare the sauce

  • So first peel the onion and cut it into fine strips.
  • Clean the mushrooms (do not wash) and cut them into strips.
  • Sweat both in a little oil until the onions are translucent and the mushrooms are soft.
  • Clean the carrot (do not need to peel, but remove the stalk) and cut into large slices. Depending on the thickness of the carrot, it should be halved lengthways beforehand so that the slices don’t get too big.
  • Now add some plant butter, as well as the sugar and the carrot.
  • Add the thyme, tomato paste and flour as well and let the roasted aromas develop while stirring. Everything can turn a little darker (but not burn, so stir diligently). This may take several minutes.
  • Now it is quenched with the broth and red wine, but also the bay leaf, the soy sauce, the red wine vinegar and the mustard are added. Mix everything well and continue to simmer with the saucepan open. This can take another 15 minutes. Stir every now and then.
  • The aromas unfold slowly and you can add a little salt.
  • The best thing to do is to put everything in another container to puree.
  • If you have a high-performance mixer, you can use it to puree the sauce until it is creamy.
  • The pureed sauce becomes particularly creamy if you push it through a fine sieve.
  • Now put the obtained sauce back into the pot and bring it to the boil again on the stove. Then check the consistency and add some liquid if necessary. Plant-based cream can be used, but also water or a little broth. In order to bake our roulades with the sauce, it should be a little more liquid.
  • Some of the sauce will still evaporate during the baking time.
  • Preheat the oven to 180 top / bottom heat.

Back to the roulades

  • By now the soy steaks should have been sufficiently steeped in the broth and become soft.
  • Pour off the broth and squeeze the steaks properly.
  • Hardly any broth should come out when you press it on. Then the roulades will take on even more of the flavor of the filling and the delicious sauce. Now lightly salt and pepper the roulades, brush with mustard and spread the onion and mushroom filling on top.
  • It is best to have two toothpicks ready for each roulade.
  • Place a pickle on each end of a soy steak and roll up.
  • You can also squeeze out some of the broth. But please make sure that the roulades do not tear. The ends should now be carefully fixed with two toothpicks or kitchen thread.
  • Do the same with the other 3 roulades and place them in a baking dish with the seam facing down.
  • Now pour the finished gravy over the roulades and place in the oven. Leave an edge free so that everything does not splash out when baking in the oven.
  • If the whole sauce doesn’t go into the mold, no problem!
  • Gradually, more sauce can be added or only come back together with the roulades when serving.
  • The whole thing should now bake in the oven for about 30 minutes.
  • If necessary, cover the roulades towards the end of the baking time so that they do not get too dark.


Serve with delicious winter vegetables and your favorite dumplings.

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