Traditional German Christmas food means: meat, meat, meat. Whether it’s dumplings with goose or potato salad with sausages, they even hide bacon in their red cabbage. But you don’t have to be afraid to end up hungry on Christmas Eve, because we now present to you a dish that’s a carefree package with which you don’t have to abstain on anything. We often made vegan roulades on Christmas, but it happens that we don’t find any big soy steaks anymore, so we came up with an alternative and are now serving roulade goulash. Therefor you’ll simply need the same ingredients but won’t have to roll anything together.
Vegan Spinach Dumplings
- 200 g (7 oz) breadcrumbs
- 2 onions
- 50 g (1.7 oz) cup spinach
- 15 g (0.5 oz) cup parsley
- 400 ml (1.7 cups) plantbased milk
- 50 g (1/2 cup) flour
- pinch of salt
- olive oil
- Wash and chop spinach. Peel and chop onions.
- In a bowl mix all the ingredients except milk and oil. Gradually add milk and knead the dough until well combined.
- Form small flat dumplings, as large as your surface of your hand. Moisturize your hands if the dough is too sticky.
- Heat the oil in a pan and bake for 5 minutes or until brown from both sides.
Perfect Red Cabbage
- 500 g (17.6 oz) red cabbage
- 1 apple
- 2 onions
- 2 tbsp oil
- 3 tbsp white wine vinegar
- 1 bay leaf
- 2 cloves
- 2 tbsp sugar
- 2 tbsp redcurrant jelly
- Cut red cabbage in fine slices. Peel and finely dice onions. Cut apple in small pieces.
- Take out a large pot, heat up plantbased oil and roast onions until glazed. Afterwards add red cabbage.
- Add vinegar, sugar, jelly, salt, pepper and spices to your red cabbage. There are small cooking bags, where you can put in stuff like cloves and bay leaves, so you don’t have to search for them afterwards, when you want to remove them before serving.
- Stir well and let simmer until red cabbage is soft, which will take about 30 minutes at least, depending on how thin you’ve cut it.
- Afterwards add apple dices and keep simmering for 10 more minutes. Season with salt and pepper before serving and don’t forget to remove cloves and bay leaf.
- 15 soy medallions or 3 handful of soy stripes
- 1 onion
- 3 tbsp mustard
- plantbased oil
- 1 jar of gherkins (we’ll need 6 gherkins and 50 ml, 0.25 cup of pickled water)
- 3 tbsp flour
- 3 tbsp tomato purée
- 200 ml (1 cup) vegan red wine
- 400 ml (2 cup) veggie stock
- 2 cloves
- 2 bay leaves
- Take out a large bowl, place dry soy meat in it and pour over hot veggie stock until it’s all covered. Set aside for 5-10 minutes, until soy meat is soft. Afterwards pour off water and press out any more water in your soy meat so it won’t taste watery in the end. Put it back into the bowl, add salt, pepper and mustard (don’t be sparingly with seasoning!) and rub it on soy meat carefully with your hands.
- Take out a large pan, heat up some oil and roast soy meat from both sides for several minutes.
- Finely dice an onion and cut gherkins in small pieces. Add both to your pan keep roasting all together for 5 more minutes.
- Now it’s time to make sure, that the goulash will turn out nice and viscid. Therefor, add 3 tbsp of flour and 3 tbsp of tomato purée to the pan and keep roasting for 2-3 minutes, until the tomato purée starts to darken a bit.
- Fill up with veggie stock little by little and make sure to keep stirring, so your sauce won’t get clumpy. If veggie stock is completely used, add red whine and 50 ml gherkin water from the jar. Add bay leaves, cloves, salt and pepper. Bring to boil, then turn down heat a bit and let your goulash simmer for at least 15 minutes.
- Before serving, think about seasoning again, if needed and don’t forget to remove cloves and bay leaves.