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vegan roulade with carrots

Roulades with caramelised carrots

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!  


For about 6 roulades || Enjoy in about 90 minutes 
Roulades & filling:
  • 1 pack Easy Mix Schnitzel 
  • 2 onions 
  • 6 pickles
  • 2 tablespoons of mustard 
  • 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   
    close up vegan roualde
    roulade with carrots


    • 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!