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...
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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
Method
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.
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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.
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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
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