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Vegetarian Mushroom & Lentil Rouladen - Image 1

Vegetarian Mushroom & Lentil Rouladen

European cuisineVegetarian cuisineGerman cuisine
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Vegetarian Mushroom & Lentil Rouladen

Rouladen

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Prep: 40 min • Cook: 90 min. A hearty plant-based alternative to traditional Rouladen, this dish features a savory filling of sautéed mushrooms, earthy lentils, wilted spinach, and toasted walnuts, all rolled within delicate crepes and served with a rich mushroom gravy, offering a satisfying and flavorful meal.

Preparation time
40 min
Cooking time
1 hr 30 min
Total time
2 hrs 10 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Crepes

  • 1 cup all-purpose flour(plus extra for dusting)
  • 2 pcs eggs
  • 1 1/2 cup milk(or plant-based milk)
  • 2 tbsp melted butter(or vegetable oil)
  • 1/4 tsp salt

Lentil & Mushroom Filling

  • 1 cup brown or green lentils(cooked and cooled)
  • 10oz cremini mushrooms(finely chopped)
  • 5oz spinach(fresh, roughly chopped)
  • 1/2 cup walnuts(toasted and chopped)
  • 1 pc onion(finely chopped)
  • 2 tbsp garlic(minced)
  • 1/2 cup vegetable broth
  • 2 tbsp olive oil
  • salt(to taste)
  • black pepper(to taste)

Mushroom Gravy

  • 4oz morel mushrooms(or other flavorful mushrooms, sliced)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cup vegetable broth
  • 1 tbsp soy sauce(or tamari)
  • 1 tsp fresh thyme(chopped)
  • 1/4 cup water(as needed)

Instructions

Prepare the Crepes

  1. In a bowl, whisk together flour and salt. In a separate bowl, whisk eggs, milk, and melted butter.
  2. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Let rest for 15 minutes.
  3. Lightly grease a non-stick skillet or crepe pan and heat over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom thinly.
  4. Cook for 1-2 minutes per side, until lightly golden. Repeat with the remaining batter, stacking crepes on a plate.

Make the Lentil & Mushroom Filling

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes.
  2. Add chopped mushrooms and garlic. Cook, stirring occasionally, until mushrooms are browned and their liquid has evaporated, about 8-10 minutes.
  3. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
  4. Add the cooked lentils and toasted walnuts to the skillet. Pour in the vegetable broth and cook for 5 minutes, allowing flavors to meld. Season with salt and pepper.
  5. Let the filling cool slightly before assembling the rouladen.

Assemble and Bake the Rouladen

  1. Preheat oven to 350°F (175°C).
  2. Lay a crepe flat. Spread about 1/4 cup of the lentil and mushroom filling evenly over the crepe, leaving a small border.
  3. Carefully roll up the crepe from one end to the other, tucking in the sides to create a neat roulade.
  4. Place the rolled rouladen seam-side down in a lightly greased baking dish.
  5. Repeat with the remaining crepes and filling. Cover the dish with foil and bake for 30 minutes.

Prepare the Mushroom Gravy

  1. While the rouladen bake, melt butter in a saucepan over medium heat. Add sliced mushrooms and cook until browned.
  2. Sprinkle flour over the mushrooms and cook, stirring, for 1 minute to form a roux.
  3. Gradually whisk in the vegetable broth until smooth. Bring to a simmer and cook until thickened, about 5-7 minutes.
  4. Stir in soy sauce and fresh thyme. Season with salt and pepper to taste. Add a little water if needed to reach desired consistency.

Serve

  1. Remove rouladen from the oven. Spoon the warm mushroom gravy over the rouladen, or serve it on the side.

Nutrition

Servings
6
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories450.5 kcal180.2 kcal2,703 kcal
Protein18.2 g7.3 g109.2 g
Fat22.5 g9 g135 g
Carbs45.1 g18 g270.6 g

Tips

  • For a quicker crepe batter, blend all ingredients in a blender until smooth. Ensure the batter is thin for delicate crepes.
  • Don't overfill the crepes; this helps in rolling them neatly. Toasting walnuts enhances their flavor and texture in the filling.
  • Serve hot with a dollop of sour cream or a side of braised red cabbage for an authentic German touch. Garnish with fresh parsley.

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