Prep Time: 1 hr 20 min | Cook/Bake Time: 35-40 min | Serves: 6 | Difficulty Level: ♦♦♦ – Intermedaite
the filling
- 2 cups vegetable broth
- 1 cup rainbow quinoa, uncooked
- 1/2 cup pumpkin puree
- 1/2 lb tofu, medium-firm
- 2 plant-based sausages
- 2 tbsp flax seeds
- 1 tbsp dalmatian sage, dry
- 1 tsp fenugreek
- 1 tsp salt
- 5 rose hips
the souce
- 2 1/2 cups canned tomato puree
- 1 tbsp evo oil
- 1 1/2 tsp oregano, fresh or dry
- 1 tsp salt
to finish
- 20 rainbow chard leaves, whole
- 1/2 cup plant-based mozzarella shreds
On to the Filling
In a medium pot, bring the vegetable broth to a boil with the fenugreek and whole rose hips. Add the quinoa, flex seeds, and salt. Cook until the liquid is fully absorbed, about 15 minutes. Remove the pot from the heat and discard the rose hips.
In a food processor, blitz the drained tofu along with the cubed sausage, dalmatian sage, and pumpkin puree to obtain a mixture similar to the consistency of ricotta cheese. Add the tofu mixture to the pot containing the quinoa and, with a wooden spoon, mix well until the ingredients are thoroughly combined. Adjust salt if necessary.
Set filling aside until ready to assemble the dish.
quick marinara sauce
In a small sauce pan, combine 2 cups of tomato puree with extra-virgin olive oil, minced oregano, and salt. Bring the marinara sauce to a simmer on low heat for 10-15 minutes.
Set aside until ready to assemble the dish.
the final dish
Carefully rinse the whole rainbow chard leaves under cold water. Cut off the stems from the base of the green leafy part of the chard to make the rolling process easier. Discard the stems, or use in a salad. Lay out the chard leaves flat on a kitchen towel to let air dry for a couple of minutes.
Retrieve the quinoa filling and put about 2 tbsp of the mixture on the tip of a rainbow chard leaf. Roll the leaf from the top halfway through its length, tuck the sides in gently, and continue to roll to the end. Repeat with the remaining leaves.
Preheat oven to 400° F.
Grease a baking dish with some margarine or evo oil.
Place the rolls tightly side-by-side in the dish and pour the marinara sauce over the rolls. Level out the sauce with the help of a spoon to ensure that the rolls are entirely covered by a thin layer of sauce. Scatter some vegan mozzarella shreds over the top of the rainbow chard roll-ups and bake for 20-25 minutes.
Serve warm or room temperature as a main course or side dish.
