Vegetarian Mushroom & Lentil Rouladen
Vegetarian Mushroom & Lentil Rouladen
Classic DishRouladen
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
Instructions
Prepare the Crepes
- 1In a bowl, whisk together flour and salt. In a separate bowl, whisk eggs, milk, and melted butter.
- 2Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Let rest for 15 minutes.
- 3Lightly 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.
- 4Cook for 1-2 minutes per side, until lightly golden. Repeat with the remaining batter, stacking crepes on a plate.
Make the Lentil & Mushroom Filling
- 1Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes.
- 2Add chopped mushrooms and garlic. Cook, stirring occasionally, until mushrooms are browned and their liquid has evaporated, about 8-10 minutes.
- 3Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- 4Add 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.
- 5Let the filling cool slightly before assembling the rouladen.
Assemble and Bake the Rouladen
- 1Preheat oven to 350°F (175°C).
- 2Lay a crepe flat. Spread about 1/4 cup of the lentil and mushroom filling evenly over the crepe, leaving a small border.
- 3Carefully roll up the crepe from one end to the other, tucking in the sides to create a neat roulade.
- 4Place the rolled rouladen seam-side down in a lightly greased baking dish.
- 5Repeat with the remaining crepes and filling. Cover the dish with foil and bake for 30 minutes.
Prepare the Mushroom Gravy
- 1While the rouladen bake, melt butter in a saucepan over medium heat. Add sliced mushrooms and cook until browned.
- 2Sprinkle flour over the mushrooms and cook, stirring, for 1 minute to form a roux.
- 3Gradually whisk in the vegetable broth until smooth. Bring to a simmer and cook until thickened, about 5-7 minutes.
- 4Stir in soy sauce and fresh thyme. Season with salt and pepper to taste. Add a little water if needed to reach desired consistency.
Serve
- 1Remove rouladen from the oven. Spoon the warm mushroom gravy over the rouladen, or serve it on the side.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 23 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 23 g |
| Carbs | 45 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.
