Our Schnitzel Mix can be used in many ways: You can not only use it to make classic schnitzels or schnitzel strips, but also for your vegan roulades. These are served with caramelised carrots and a delicious dark sauce! So worth a try!
Ingredients
For about 6 roulades || Enjoy in about 90 minutes
Roulades & filling:
- 1 pack Easy Mix Schnitzel
- 2 onions
- 6 pickles
- 2 tablespoons of mustard
Gravy:
- 1 onion
- 1 clove of garlic
- 2 tbsp vegan butter
- 400ml vegetable stock
- 200ml grape juice, 100%
- 2-3 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp sugar
- 2 bay leaves
- 1 tbsp flour
- ½ tsp thyme (dried)
- ½ tsp paprika powder
- Salt & pepper
Caramelised carrots:
- 400g carrots
- 1 clove of garlic
- ½ tsp maple syrup
- 50ml orange juice
- 150ml vegetable stock
- 1 tbsp margarine
- 1 bunch of fresh parsley
- Salt & pepper
- 3 tbsp flaked almonds
Preparation
- Mix and cool Easy Mix Schnitzel according to instructions.
- Peel and dice the onion.
- Halve the pickles.
- After cooling, form approx. 10x15cm Schnitzel from the Schnitzel mixture, according to the instructions, and brush with mustard.
- Place the onion cubes and pickles about 3cm from the bottom edge.
- Now roll up the roulades from the bottom and close the sides.
- Heat the oil in a pan and fry the roulades briefly.
- Preheat the oven to 180 degrees top/bottom heat.
- In the meantime, prepare the gravy by peeling and dicing the onion and garlic.
- Heat the butter in a saucepan and sauté the onion, garlic and tomato paste briefly.
- Now sweat the flour in it and gradually add the stock while stirring until a creamy sauce is formed.
- Add the grape juice, soy sauce, and bay leaves and bring to a boil.
- Add the sugar and the remaining spices and simmer for 10 minutes.
- Now place the roulades in a baking dish and cover them with the gravy.
- Cook in the oven for about 30 minutes.
- In the meantime, prepare the carrots. Clean and peel the carrots and cut off the greens, but leave the base.
- Peel the garlic and chop very finely.
- Wash the parsley, shake dry and chop finely.
- Heat the margarine, maple syrup, salt and pepper in a pan and roast the carrots together with the garlic.
- Add the vegetable stock and orange juice and simmer the carrots over low heat for about 20 minutes until soft.
- Finally, garnish with parsley and flaked almonds.
- Enjoy the roulades with the carrots and the gravy!
