Roulade with caramelized carrots
Look at how versatile our Schnitzel Mix can be used: Not only can you use it to conjure up classic schnitzels or schnitzel strips, but you can also use it for your vegan roulades. They are served with caramelized carrots and a delicious sauce! Wow, that's good!
15 minutes
2 servings
For about 6 roulades and filling
1 pack of Easy To Mix Schnitzel
2 onions
6 pickles
2 tbsp mustard
For the sauce
1 onion
1 clove of garlic
2 tbsp vegan butter
400ml vegetable broth
200ml grape juice, 100%
2-3 tbsp soy sauce
1 tbsp tomato paste
1 tablespoon of sugar
2 bay leaves
1 tbsp flour
½ tsp thyme (dried)
½ tsp paprika powder
Salt pepper
Caramelized carrots
400g bunch carrots
1 clove of garlic
½ tsp maple syrup
50ml orange juice
150ml vegetable broth
1 tbsp margarine
1 bunch of fresh parsley
Salt pepper
3 tbsp almond flakes
Ready to enjoy in about 90 minutes
Mix Easy To Mix Schnitzel according to instructions and cool.
Peel and dice onion.
Halve the pickled cucumbers.
After the cooling time, form the schnitzel mixture into approximately 10x15cm schnitzels according to the instructions and spread 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 oil in a pan and briefly fry the roulades.
Preheat the oven to 180 degrees top/bottom heat.
In the meantime, prepare the sauce by peeling and dicing the onion and garlic.
Heat the butter in a pot and briefly sauté the onion, garlic and tomato paste.
Now sweat the flour in it and gradually add the broth while stirring until a creamy sauce is formed.
Add grape juice, soy sauce and bay leaves and bring to the boil.
Add sugar and remaining spices and simmer for 10 minutes.
Now place the roulades in a baking dish and cover with the sauce.
Cook in the oven for about 30 minutes.
Meanwhile, prepare the carrots by cleaning and peeling the carrots and cutting off the greens, but leaving the roots standing.
Peel the garlic and cut it very finely.
Wash the parsley, shake dry and chop finely.
Heat margarine, maple syrup, salt and pepper in a pan and roast the carrots together with the garlic.
Add the vegetable broth and orange juice and simmer the carrots over low heat until soft, about 20 minutes.
Finally garnish with parsley and flaked almonds.
Take the roulades out of the oven and enjoy with the carrots and sauce!
