Summary

Ingredients

• 2 soy steaks, dry
• 4 tablespoon tomato paste
• 250 ml red wine, dry, vegan
• 2 tablespoon mustard, medium hot
• 2 pickles, cut into strips
• 2 onion (s), cut into strips
• 50 g smoked tofu, cut into strips
• 250 ml vegetable stock, strong, vegan
• rosemary
• thyme
• 1 bay leaf

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Instructions

1. Pour the boiling vegetable stock over the soy steaks and let them steep for 10 minutes. Then remove from the broth and set aside.
2. Squeeze out the steaks (e.g. with a flat plate) and pat dry to get as much liquid out as possible. Cover the steaks with 1 tablespoon each of mustard, onion cut into strips, pickled cucumber and tofu, fold up and secure with toothpicks. Sear both sides in a pan and then remove from the pan.
3. Fry the remaining onions in the pan, stir in the tomato paste and after about 30 seconds deglaze with the red wine. Bring to the boil and pour in the rest of the broth. Put the roulades back in the pan, season with rosemary, thyme and bay leaves and simmer for about 30 minutes.
4. Thicken the sauce with more tomato paste if necessary. This goes well with spaetzle, noodles and steamed vegetables.