| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 18g | 4g | 36g |
| sugars | fibre | protein | salt |
| 5g | 8g | 12g | 0.44g |
Why I Love Chilean Vegan Roulade
Today, I am excited to share a recipe with you that has quickly become a staple in my household, the Vegan Roulade. This mouthwatering Chilean recipe has not only tickled my taste buds but has also broadened my culinary horizons.
The Roots of the Recipe
While most of my recipes draw heavily from my Irish heritage and New England upbringing with a touch of seafood and comforting stews and pies, the Vegan Roulad brings a different global flavor to the table. Inspired by the vibrant culinary scene of Chile, this recipe demonstrates the robust flavors and healthy ingredients that make South American cuisine so immersive and enjoyable. Influenced by the works of Chef Rodolfo Guzmán, a champion of Chilean gastronomy, I’ve embarked on this journey to create a plant-based adaptation of this traditionally meat-based dish.
The Ingredients
Let’s not shy away from the elephant in the room – or rather, the chickpea in the pot. This Vegan Roulade is chickpea-based, formed with chickpea flour which is both nutritious and gives it its distinctive taste. For those unfamiliar, chickpea flour is packed with protein and is a fabulous gluten-free alternative. The infusion of turmeric and paprika add a splash of color and depth of flavor, while a medley of mixed vegetables like carrots, bell peppers, and zucchini form a healthy and crunchy filling. Finely chopped onion, fresh parsley, and cilantro add a subtlety, and minced garlic provides a savory kick. And can we forget the tomato sauce? Of course not! Enveloped in a tomato sauce layer and topped with delicious vegan cheese, creating a delectable combination that is incredibly hard to resist.
The Love Affair
Food is all about connection and exploration, and this Vegan Roulade exemplifies just that beautifully. While this might not be a family recipe, the process of crafting and cooking it has given Laura, my loving fiancé, and me a sense of adventure in our own kitchen. The blend of ingredients, the varying textures and the explosion of flavors, mirror our multicultural city of Boston, and the love we pour into creating this dish. And someday, we look forward to passing down this Vegan Roulade recipe to our little boy.
What You’ll Need
- 2 cups chickpea flour
- 2 cups water
- 1 cup vegetable broth
- 1/4 cup olive oil
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chopped mixed vegetables (carrots, bell peppers, zucchini)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1/2 cup tomato sauce
- 1 cup chopped spinach
- 1 cup vegan cheese, shredded
Method
Step One
Begin by preheating your oven to 180°C (350°F) and lining a baking sheet with parchment paper.
Step Two
In a large bowl, combine 2 cups chickpea flour, 2 cups water, 1 cup vegetable broth, 1/4 cup olive oil, 1 teaspoon turmeric, 1 teaspoon paprika, and salt and pepper to your preference. Mix the ingredients until the batter is smooth.
Step Three
Spread the batter evenly on the prepared baking sheet and bake it in the oven for about 20 minutes, or until it’s firm and golden. Set it aside to cool after you remove it from the oven.
Step Four
While the chickpea batter is baking, heat olive oil in a large pan over medium heat. Add 1 finely chopped onion and 2 minced cloves of garlic to the pan, and sauté until the onion becomes translucent.
Step Five
Next, add 1 cup of your preferred mixed vegetables, such as carrots, bell peppers, and zucchini, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh cilantro, and 1/2 cup tomato sauce to the onion and garlic mixture.
Step Six
Continue to cook the mixture over medium heat for about 10 minutes, stirring often. Then, add 1 cup chopped spinach and cook for an additional 2-3 minutes.
Step Seven
Spread the vegetable mixture evenly over the cooled chickpea batter, leaving a small border around the edges. Sprinkle 1 cup shredded vegan cheese over the top.
Step Eight
Roll the chickpea pancake up lengthwise, ensuring the fillings stay inside. Slice it into sections to serve, preferably while it’s still warm. Enjoy your Vegan Roulade!
