Vegan Roulades with Dumplings and Red Cabbage

Vegan Roulade

• water for cooking
• 1 heaped tsp vegetable stock paste, homemade vegan (see tip)
  ou 1 vegetable stock cube (for 0.5 l) vegan, crumbled
• 6 soy steaks large
• 6 tsp mustard
• 80 - 90 g firm tofu, smoked cut in 6 thin, long slices
• 2 pickled gherkins thinly sliced
• ½ onion thinly sliced in rings
• oil for frying

Vegetable Sauce

• 230 g red wine, dry vegan
• 260 g water
• 50 g pickled gherkin liquid
• 2 garlic cloves
• 3 sprigs fresh flat-leaf parsley leaves only
• 20 g oil
• 100 g red onions quartered
• 150 g chestnut mushrooms halved
• 120 g celery cut in pieces (3 cm)
• 100 g carrots cut in pieces (3 cm)
• 2 Tbsp plain flour
• 3 Tbsp tomato purée
• 1 tsp mustard
• 1 heaped tsp vegetable stock paste, homemade vegan (see tip)
  ou 1 cube vegetable stock cube (for 0.5 l) vegan, crumbled
• 2 Tbsp agave syrup
• 5 Tbsp dark soy sauce vegan
• ½ tsp sweet paprika
• 3 juniper berries
• 1 dried bay leaf
• 1 tsp fine sea salt

Dumplings

• 350 g bread rolls vegan (approx. 4), stale, halved, sliced ​​(1 cm), (see tip)
• ¾ bunch fresh flat-leaf parsley leaves only (approx. 15 g)
• 80 g onions quartered
• 20 g oil
• 220 g soya milk unsweetened
• 60 g water
• 1 Tbsp soya flour full fat (see tip)
• ½ tsp baking powder
• 2 Tbsp nutritional yeast flakes (10 g)
• 1 tsp fine sea salt
• 3 pinches ground black pepper
• 2 pinches ground nutmeg

Red Cabbage

• 200 g dessert apples cored, cut in pieces
• 500 g red cabbage cored, cut in pieces
• 60 g onions quartered
• 30 g oil
• 30 g sugar
• 150 g water
• 30 g red wine vinegar vegan
• 100 g red wine vegan
• 1 heaped tsp vegetable stock paste, homemade vegan (see tip)
  ou 1 vegetable stock cube (for 0.5 l) vegan, crumbled
• 1 dried bay leaf
• 2 juniper berries
• ½ tsp fine sea salt
• 1 pinch ground allspice