Chard and Mushroom Roulades

Time

40 minutes

SErves

2

Calories

392

Carbs

38

Protein

11

Fat

18

Ingredients

For the chard roulades

  • 300 g chard
  • 300 g mixed mushrooms
  • 100 g onions
  • 1 tbsp + 1 tbsp margarine
  • 100 ml oat milk
  • 3 tbsp spelt semolina
  • 2 tbsp fresh marjoram
  • 1 tbsp mustard, mild
  • 3 pinches nutmeg powder
  • Crystal salt and pepper from the mill
  • 350 ml vegan bacon sauce (or any other sauce of choice)

Instructions

For this recipe, we stuffed the chard with mushrooms and seasoned it with marjoram. We served the roulades together with a delicious, vegan bacon sauce – a perfect combination!

Step 1

Bring a large pot of water to the boil and season with salt. Cut off the stems of the chard, cut into fine cubes and set aside. Blanch the leaves in boiling water for about 30 seconds, drain over a sieve, rinse with cold water and drain thoroughly. Cut the mixed mushrooms into small cubes and also cut the onions into fine cubes.

Step 2

Heat a pan with 1 tablespoon of margarine, fry the mushroom, chard stalk and onion cubes for approx. 5 mins. Deglaze with 100 ml oat/soy milk, stir in 3 tablespoons of spelt semolina vigorously and pour the contents of the pan into a large bowl.

Step 3

Finely chop 2 tbsp marjoram and add to the bowl with 1 tbsp mustard. Season with 3 pinches of nutmeg, salt and pepper, mix thoroughly and season to taste. Let the filling soak for 10 minutes and season again if necessary; wipe out the pan as it will be needed again later.

Step 4

In the meantime, if necessary, prepare the bacon sauce and, if desired, a side dish, such as boiled potatoes.

Spread the chard leaves vertically on the work surface and spread the filling over the lower third of the leaves. First, place the sides over the filling and then roll them up as tightly as possible from the bottom. Heat the pan medium-high with 1 tbsp margarine and lightly fry the roulades on all sides for approx. 5 mins.

Step 5

Finally, arrange the roulades together with the sauce and serve.

Updated on: 20 Jan, 2025
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