Recipe for vegan involtini with a fennel salad
Try our plant-based recipe for involtini with beans, nuts & wine, served on a fennel salad
Keywords
- plant-based involtini
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Saucepan
- Baking dish
- Oven
- Stove
- Toothpick
- Plate
- Whisk
- Spoon
- Colander
Ingredients
- Soy Medaillons Big
- slices of bacon alternative
- vegan mustard, medium hot
- vegan alternative to grated cheese
- green beans, washed and pre-cooked
- sage leaves, finely chopped
- walnuts, finely chopped
- dried porcini mushrooms
- flour for rolling the rolls in
- olive oil
- vegan white wine
- vegetable stock
- shallots, finely chopped
- of garlic, finely chopped
- fennel seeds
- pistachio oil
- large fennel bulb, stems removed and sliced into thin strips
- radicchio, sliced very thinly
- red apple, finely chopped
- orange, filleted
- orange, juice
- apple vinegar
- walnuts, roughly chopped
- salt
- pepper
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