Vegan Roulade

Today in the Dollas Kitchen, we are rolling our food, because it makes everything distinctly fancier.

Also, because why not.

We are going to do this in three parts, first the Roulade, then the filling, and lastly the topping.


For the Roulade

  • Spinach
  • Onion
  • Flour
  • Baking powder
  • Flaxseed, made into Vegan Eggs
  • 1 cup water
  • Nutritional Yeast
  • Sunflower Seeds

For the filling

  • Red Lentils
  • Berg Oyster Mushroom Soup Powder
  • Hot Water

For the Topping

  • Oil
  • Tomato Sauce
  • Canned Tomatoes
  • Sugar

Start with the onions, chopped and fried with fresh and cleaned Spinach.

Make the flaxseed eggs, 3 tablespoons in warm water, to make it gelatinous. Mix in with the flour, and nutritional yeast. Add the cooled spinach and onions to the mix, combine well, add the cup of water.

Next up is the red lentils, soak and boil them until soft. Once the water has dissolved, add the Berg Oyster Mushroom Soup Powder. Stir well.

Spread the flour mix on an oiled and lined oven tray. Put in a hot oven.

When baked remove from the oven, and while hot dish the red lentils on top. Roll before completely cooled, working carefully.

Put back in the oven, to bake further.

Start with the sauce. Add some oil to the pan, add tomato sauce, then the canned tomatoes and four teaspoons of sugar. Stir well.

Pour the warm sauce over the roulade, and serve hot.

We prepared a fresh sweet salad, to serve in the Meal Club.

We highly recommend this dish, a bit more effort, but worth it.

Happy Cooking Dollas.

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