Vegan roast with apricots and Italian herbs is one of those dishes you wish you had discovered earlier! Looking for a plant-based alternative for your Christmas menu or do you have vegetarians at the table? This vegan mini roast with apricots and Italian herbs is almost indistinguishable from the real thing! You make it very easily with vegan chicken breast and vegan bacon, among other ingredients. It's ready in a few minutes and the nice thing is that you can already make the rolls a day in advance, so you only have to fry them in the pan at the moment itself. Convenient right?
Vegan roast with apricots and Italian herbs
30 minutes
Vegan Christmas menu
I made this vegan rollade on behalf of The Vegetarian Union where I was allowed to veganize a recipe from the Allerhande. My vegan rollade is therefore inspired by this recipe! Looking for more vega(n) inspiration for your Christmas menu? Try out this vegan lava cake or this pumpkin curry!
What you need:
4
10 g fresh Italian herb mix
4 cloves of garlic
4 tbsp olive oil
2 tsp fennel seeds
4 dried soaked apricots
2 Vivera chicken fillets à 90 gr
16 slices Vegetarian Butcher Vegan Speck
15 gr vegetable butter
What to do:
1
Prepare 4 trays (per 4 people). Finely chop the oregano, rosemary, sage and thyme from the herb mix; put each herb in a separate container. Finely chop the garlic. Heat ¾ of the oil in a frying pan and fry the garlic with the fennel seeds for 3 min over medium-high heat. Divide among the containers of herbs. Cut the apricots as finely as possible and also divide among the trays.
2
Halve both Vivera chicken fillets lengthwise. Place 1 slice each between sheets of baking paper and gently roll flat with rolling pin to about 0.5 cm thickness.
3
Make a rectangle out of 4 slices of bacon overlapping. Place a flattened Vivera chicken breast on top and divide the contents of 1 container on top. Sprinkle with salt and pepper and roll up. Place a large piece of kitchen twine on your cutting board. Place a roll on it each time with the end of the bacon facing up. Raise the rope on both sides, turn a quarter turn and fold down. Repeat so that the rope forms an eight-pointed star. Tie and trim the ends.
4
Heat the rest of the oil in a frying pan over medium-high heat and fry the fillets brown for 4-5 min all around. Turn down the heat to low, add the butter, roll the rolls in it and fry for another 2 min.
5
Let the vegan rolls cool for 1 minute before cutting off the strings. Serve on a platter with some juice/fat from the pan, if desired.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
