John Myers
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Vegan: Soy Roulade with Potato Cubes and Red Apple Cabbage
The perfect vegan: soy roulade with potato cubes and red apple cabbage recipe with a picture and simple step-by-step instructions.
- 4 piece Soy schnitzel
- 4 tsp Mustard medium hot
- 0,5 Red Bell pepper
- In-Thin-Strips
- 0,5 size Onion
- In-Thin-Strips
- 2 pickled Hot peppers
- In-Thin-Strips
- 1 liter Water
- 2 Eßl My vegetable broth *
- Pepper from the mill
- 30 g Alsan for roasting
- 2 piece Carrots
- 4 piece Diced potatoes
- 1 tbsp My vegetable broth *
- Water for boiling
- Put the liter of water in a saucepan, stir in the vegetable stock and put the soy schnitzel in it so that it becomes soft. After about 15 minutes, take the parts out and dry them a little with kitchen paper, the drier they are, the better when frying them.
- Now coat the 4 soy parts with mustard, then cover 2 of the soy parts with strips of paprika and the peppers cut into strips. Spread the onion cut into strips, pepper everything well and then cover with the other 2 parts, which are only coated with mustard.
- Now tie these parts nicely with string so that nothing falls apart during frying.
- Heat up and sear the soy roulades on both sides. Peel and cut the carrots, spread them around the meat and then bake the whole thing in the oven at 180 degrees for about 45 minutes.
- During this time, peel the potatoes, wash them and cut them into small cubes, cook them in water with vegetable stock.
Serving
- Take the meat out of the oven and serve it on preheated plates, the carrot pieces were really tasty because they were braised in the oven. Put the red cabbage * and the potato cubes in their places …
Note on our own behalf
- The “roulades” are by no means black, they were good brown, very tasty and only the light makes these soy parts appear very dark
Helpful links
- * Supplies: Make your own vegetable broth
- * Vegan: apple red cabbage or red cabbage
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