These vegan Rouladen are a plant-based twist on the classic German dish, featuring thin slices of seasoned seitan wrapped around a flavorful filling of pickles, onions, and mustard, all simmered in a rich and savory broth.
Dinner
Vegan Rouladen
These vegan Rouladen are a plant-based twist on the classic German dish, featuring thin slices of seasoned seitan wrapped around a flavorful filling of pickles, onions, and mustard, all simmered in a rich and savory broth.
About this recipe
Method
20 min prep · 60 min cook
- 1
Pound seitan slices to about 1/4 inch thickness.
- 2
Spread mustard evenly over each seitan slice.
- 3
Top with a layer of onions and pickle slices, then roll up tightly and secure with toothpicks.
- 4
Heat olive oil in a skillet over medium heat and brown the rouladen on all sides.
- 5
Add vegetable broth to the skillet, bring to a simmer, cover, and cook for about 45 minutes, until the seitan is tender.
- 6
Stir cornstarch mixture into the broth to thicken it into a gravy.
- 7
Serve the rouladen with the gravy spooned over the top.
Courses: Dinner
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