Vegan roulades with spaetzle and red cabbage

Ingredients for 8 servings:

• 500 g mushrooms, brown
• 3 onions, red
• 2 carrots
• 1 tsp salt
• 1 tbsp brown sugar
• 1 tsp game spice
• ½ tsp gingerbread spice
• ½ tsp thyme
• 4 tbsp oil for frying
• 1 tbsp, heaped flour
• 150 ml red wine
• 2 tbsp soy sauce
• 800 ml vegetable stock
• 8 soy fillet(s) (soy big steaks)
• 3 liters of vegetable broth
• 8 tsp, heaped mustard, medium hot
• 4 pickles
• 2 onions, red
• e.g. salt and pepper
• 4 tbsp oil for frying
• 1 kg spelt flour type 630
• 100 g durum wheat semolina
• 4 tsp salt
• ½ tsp pepper, freshly ground
• 2 pinches of turmeric
• 2 Msp. Kala Namak
• 1 liter of water
• 1 head of red cabbage
• 5 tbsp oil for frying
• 2 onions, red
• 1 tsp gingerbread spice
• 3 tsp salt
• 2 tsp sugar
• 2 apples
• 200 ml red wine
• 300 ml orange juice
• 2 tsp cornstarch

Instructions

Working time approx. 3 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours

For the sauce, first slice the mushrooms, onions, and carrots. Add the oil, salt, sugar, and spices to the pan and fry until the liquid has completely evaporated and the vegetables are dry-roasted – this takes about 10 minutes. Add 1 tablespoon of flour and continue to fry for about 4 minutes, stirring constantly, to brown the vegetables and develop a roasted aroma. Deglaze with the red wine and soy sauce and simmer until the vegetables are dry-roasted again. Fry for another 4 minutes, deglaze with the vegetable stock, and simmer with the lid on for 20 minutes. Blend the sauce in a blender until creamy, or transfer it to a saucepan and puree it with an immersion blender. For the roulades, bring 3 liters of vegetable stock to a boil in a saucepan, turn off the heat, and let the Soja Big Steaks simmer for about 30 minutes. Since the steaks float to the top, it’s best to weigh them down with a sieve. In the meantime, finely slice the onions. After the simmering time, press the steaks individually between two cutting boards as firmly as possible and carefully cut them open lengthwise using a butterfly cut. Brush the inside with mustard, season, add half a gherkin and a few onion rings, and roll up tightly. Tie tightly with string – this is best done with two people. Sear the roulades on all sides. Before serving, roll the roulades in a little sauce or marinate them and bake in a casserole dish at 180°C (convection oven) for 20 minutes. This will evaporate any remaining liquid from the roulades, giving them a very good texture. Do not add them to the sauce afterwards, otherwise they will absorb the liquid again and the consistency will become spongy. Combine the roulades and sauce on a plate. For the spaetzle, first mix the dry ingredients. Then add the water and mix well with a spoon until the batter is thick. Bring at least 4 liters of salted water to a boil and either scrape the spaetzle from the board or press them through a press. As soon as the spaetzle float to the top, strain the spaetzle. Serve immediately. Tip: I always mix the dry ingredients beforehand. Just before serving, I add water and cook the spaetzle. For the red cabbage, first remove the stalk of the red cabbage, then quarter and grate the rest. Briefly fry the onions with oil, salt, sugar, and gingerbread spice. Dice the apples and add them to the onions along with the cabbage. Now deglaze with red wine and orange juice and simmer with the lid on for 30 minutes. Reduce the heat and cook for another 20 minutes. Finally, dissolve the cornstarch in a cup with a little cold water, add it, and bring back to the boil.