Our Recipes, re-invented from cooking shows
Vegan. Spinach and Artichoke Roulade
Prep. Time:
Baking Time:
Total Time:
25 mins
35 mins
1 hour
Serves:
6-8 servings
Serving Suggestions
Serve with a light salad or roasted vegetables
Drizzle with herb oil or vegan hollandaise
Accompany with crusty bread
Tips
Press tofu well to remove excess moisture for better texture
Don't overfill the roulade or it will be difficult to roll
Use a very sharp knife for clean slices
Can be made ahead and reheated gently in the oven
Ingredients
SOY BASED ROULADE WRAP
1 lb firm tofu, drained and pressed
1/2 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
2 tbsp soy sauce
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed)
FILLING
4 cups fresh spinach, chopped
1 cup marinated artichoke hearts, drained and chopped
8 oz vegan cream cheese, softened
2 cloves garlic, minced
1/4 cup nutritional yeast
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Instructions
FILLING
Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute.
Add spinach and cook until wilted, about 3-4 minutes.
Remove from heat and let cool slightly.
In a bowl, mix vegan cream cheese, nutritional yeast, salt, and pepper.
Fold in the cooked spinach and chopped artichoke hearts.
Set aside to cool completely.
SOY BASE
Preheat oven to 375°F (190°C).
Crumble tofu into a food processor.
Add vital wheat gluten, nutritional yeast, garlic powder, onion powder, salt, and pepper.
Pulse until mixture resembles ground meat texture.
Add olive oil, soy sauce, and flax egg.
Process until mixture holds together when pressed.
ASSEMBLE THE ROULADE
Line a baking sheet with parchment paper.
Press the soy mixture into a rectangle about 12x8 inches and 1/2 inch thick.
Spread the spinach-artichoke filling evenly over the surface, leaving a 1-inch border.
Starting from the long side, carefully roll the roulade, using the parchment to help.
Seal the seam by pinching the soy mixture together.
Place seam-side down on the baking sheet.
BAKE
Bake for 30-35 minutes until golden brown and firm.
Let rest for 10 minutes before slicing.
Slice with a sharp knife into 1-inch thick rounds.
This bundle of ingredients provides everything you need to cook two batches of Vegan Spinach and Artichoke Roulade with a little extra for mistakes! This avoids the need to buy whole jars of ingredients which you may not use again.
300 g nutritional yeast
50 g ground flaxseed
375 g vital wheat gluten
20 g onion powder
Shipping is included and the items will be shipped inside 24 hours of your order.
