Vegan Rouladen with Potato Puree

Ingredients

• 8 Plant-Based Protein Slices
• 4 tbsp Dijon Mustard
• 1 large Onion
• 4 medium Pickles
• 4 slices Vegan Bacon
• 2 cups Vegetable Broth
• 1/2 cup Red Wine
• 2 tbsp Tomato Paste
• 1 Bay Leaf
• 1 tsp Thyme
• 2 tbsp Vegan Butter
• 2 lbs Potatoes
• 1/2 cup Plant-Based Milk
• to taste Salt
• to taste Pepper

Instructions

1. 1Lay each of the 8 Plant-Based Protein Slices flat on a clean surface. Spread a thin layer of 4 tbsp Dijon Mustard evenly over one side of each slice.
2. 2Finely chop 1 large Onion. Quarter the 4 medium Pickles. Sprinkle about 1/4 of the chopped onion over the mustard on each slice, then place one quartered pickle in the center of each. If using, tear the 4 slices of Vegan Bacon into smaller pieces and sprinkle a little over the onion and pickle on each slice.
3. 3Carefully roll each protein slice up tightly, starting from one of the shorter sides, to enclose the filling. Secure each rouladen firmly with toothpicks or kitchen twine to prevent it from unrolling during cooking.
4. 4In a large, heavy-bottomed pot or Dutch oven, melt the 2 tbsp Vegan Butter over medium-high heat (400°F / 200°C). Carefully place the rolled rouladen into the hot pot and brown them on all sides, turning them gently, for about 5-7 minutes total, until they have a nice sear.
5. 5Remove the browned rouladen from the pot and set them aside on a plate. Pour the 2 cups Vegetable Broth and 1/2 cup Red Wine into the same pot. Stir in the 2 tbsp Tomato Paste until it is dissolved. Add the 1 Bay Leaf and 1 tsp Thyme. Bring the liquid to a gentle simmer over medium heat (350°F / 175°C).
6. 6Carefully return the 8 browned rouladen to the simmering liquid in the pot. Reduce the heat to low (250°F / 120°C), cover the pot tightly with a lid, and let the rouladen braise for 1.5 hours, or until they are very tender when pierced with a fork. The liquid should be barely bubbling.
7. 7While the rouladen are braising, prepare the potato puree: Peel the 2 lbs Potatoes and cut them into roughly equal-sized chunks. Place the potato chunks in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat (400°F / 200°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the warm saucepan and add the 1/2 cup Plant-Based Milk. Mash the potatoes with a potato masher or fork until smooth and creamy. Season with Salt and Pepper to your liking.
8. 8Once the rouladen are tender, carefully remove them from the pot. Discard the toothpicks or kitchen twine. Serve the Vegan Rouladen immediately with the creamy potato puree. Spoon some of the braising sauce from the pot over the rouladen and puree.

Substitutions

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