Seitan roulades with red
cabbage and bread dumplings

Cut half of the celery and carrots into sticks about the thickness of a finger. Cut the cucumbers into quarters lengthwise and the vegan bacon into thin strips. Make sure that the sticks and strips are as long as the seitan fillets are wide. Cut the rest of the vegetables into coarse cubes, 2 onions for the dumplings and finely chop the cabbage.

Coat the top of the seitan fillets with mustard, cover with the filling and roll up tightly. If necessary, fix with toothpicks. Flour the roulades and fry in a roaster with a little oil until crispy.

Put the crispy roulades aside and roast the coarsely chopped vegetables in the roaster until they are nicely dark brown. Fry 1 tsp tomato paste and then deglaze with red wine and reduce the wine until the vegetables are roasted again. Repeat 2-3 times to darken the sauce. Then pour in vegetable broth. Puree, possibly refine with a little cream.

Then put the roulades back into the pot with the sauce and steam for approx. 20 min. 4 Remove the outer leaves from the red cabbage and slice into fine strips. Marinate with salt, orange juice and a little lemon juice and leave to marinate for a few hours.

Heat oil in a pot and sweat some onion, stir in 1EL sugar. Stir in red cabbage and deglaze with red wine, add cinnamon, apple and cranberries and pour in a little water and simmer covered until crisp. Bind with starch.

Mix bread cubes with eggs and milk. Add nutmeg, salt and pepper. Fry butter and onion until golden brown and add to the mixture. Mix in finely chopped parsley and form into manageable dumplings with a little flour and boil in plenty of salted water until they float.