John Myers
Ingredients for 2 servings:
- 2 soy steaks, dry
- 4 tbsp tomato paste
- 250 ml red wine, dry, vegan
- 2 tbsp mustard, medium hot
- 2 gherkins, cut into strips
- 2 onions, cut into strips
- 50 g smoked tofu, cut into strips
- 250 ml vegetable broth, strong, vegan
- rosemary
- Thyme
- 1 bay leaf
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
Pour boiling vegetable stock over the soy steaks and let them simmer for 10 minutes. Then remove them from the stock and set the stock aside. Squeeze the water out of the steaks (e.g., using a shallow plate) and pat dry to remove as much liquid as possible. Top the steaks with 1 tablespoon each of mustard, sliced onion, gherkin, and tofu, fold them together, and secure them with toothpicks. Sear them on both sides in a pan until crispy, then remove from the pan. Fry the remaining onions in the pan, stir in the tomato paste, and after about 30 seconds, deglaze with the red wine. Bring to a boil and add the remaining stock. Return the roulades to the pan, season with rosemary, thyme, and bay leaves, and simmer for about 30 minutes. Thicken the sauce with more tomato paste, if desired. Serve with spaetzle, noodles, and steamed vegetables.
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