Vegan Roulade

Place the soy steaks in a casserole dish. Pour hot vegetable broth over them so they are completely covered. Cover with a lid or a board and let them soak for 15 minutes .

Peel and finely chop the shallots. Slice the gherkins thinly. Remove the soy steaks from the vegetable broth and carefully squeeze out the liquid.

Spread each soy roulade with 1 teaspoon of mustard . Then place two slices of gherkin and the finely chopped shallots on the short side of the rectangle.

Roll up the roulades lengthwise. Secure with toothpicks or kitchen twine.

Heat vegan butter in a large frying pan and sear the roulades on both sides over high heat. Remove from the pan and place in a casserole dish.

For the vegan sauce, peel and finely chop the onion and garlic cloves. Heat vegan butter again in the same pan you used to fry the roulades. Sauté the onion over medium heat until translucent.

Add the garlic. Reduce the heat slightly. Add the thyme, paprika, agave syrup, and tomato paste, stir well, and fry for 2 minutes . Add the flour, stir thoroughly, and fry for another minute . Deglaze with soy sauce and red wine.

Add vegetable stock and bay leaf. Season with salt and pepper and simmer for 10 minutes . Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit ).

Pour the vegan gravy over the vegan roulades. Cook in the oven on the middle rack for 30 minutes . Towards the end of the cooking time, cover with a lid or aluminum foil if they are getting too dark.

Remove the roulades from the oven and serve with red cabbage and vegan bread dumplings, if desired.