Putting together delectable vegan meals can be a fun opportunity to set your creativity in motion.
Here, you will learn how to make very easy and tasty Quinoa and Kale Rollups using a flavorful quinoa filling (packed with vegetarian protein) stuffed into steamed kale leaves, then topped with a lushious Cashew Tahini Sauce. Vegan dishes like this will wow your family and friends and make them beg for more!
This recipe calls for fresh kale leaves. I am a huge fan of using green leafy veggies for rollups. (You may have noticed here in the halls of VeganCoach.com that I have used Swiss Chard for rollups too.) When steamed, kale leaves become easier to work with, and once they are baked they become slightly crisp and the taste changes from its original fairly bitter flavor. Yum!
The filling is made with quinoa, which is high in protein and perfect for vegans to munch out on. Quinoa has a bitter coating which protects it from critters. Normally you must rinse this coating off before using it, but in this case we are toasting the quinoa in a hot pan first which removes this bitter coating so the additional step of rinsing is not necessary.
By the way, if you haven't tried quinoa yet, what are you waiting for? You will love it -- everyone does!
The Cashew Tahini Sauce which is poured over the top of the whole shebang makes the dish.
I don't know about you, but I am a sauce fanatic. So you may prefer to double the sauce recipe, and use half of it as the recipe calls for (before baking), leaving the other half to be heated and poured over the top after plating for the sheer creamy gustatory overload!
While there are a few steps to this recipe, none of them are difficult. In other words, the results far outweigh the time factor.
So let's take a peek at how the recipe came together.
Vegan Quinoa and Kale Rollups
Serves 3-4
8 large kale leaves, steamed for 10-15 minutes or until tender
1 1/2 cups quinoa
2 3/4 cups vegetable broth
Flavor quiinoa with: Bragg's or other soy sauce, Balsamic vinegar, garlic powder, onion powder, oregano, sea salt and freshly ground black pepper
Cashew Tahini Sauce:
2 large handfuls cashews
1/2 teaspoon tahini
1 Tablespoon Bragg's Liquid Aminos (or other soy sauce)
1 Tablespoon lemon juice
1 teaspoon miso
1 teaspoon agave nectar, or maple syrup
1/2 cup water, or to taste
1-2 cups marinara
Breadcrumbs, to taste
Chopped tomatoes, to taste
Step 1: Set steamed kale aside. In a large pan, heat quinoa stirring ocassionally until toasted. Carefully add vegetable broth. Bring to a boil, then lower heat and simmer for 15 minutes or until tender and all the water has been absorbed. Remove lid and flavor quinoa to your liking, using suggestions as desired.
Step 2: While quinoa cooks, make Cashew Tahini sauce and set aside. Spread marinara over the bottom of a large rectangular baking dish.
Step 3: Divide quinoa into 8 portions with a spatula. Lay one kale leaf on a large plate and top with one portion of the quinoa filling. Roll tightly and place into baking dish, seam side down. Repeat with remaining kale and quinoa. Top each rollup with the sauce. Sprinkle with breadcrumbs and chopped tomatoes.
Step 4: Bake at 350 degrees, uncovered, for 20 minutes. Plate 2-3 rollups per person. If you have doubled the sauce (as mentioned above) then drizzle warm sauce over the rollups.
Serve your rollups with a crisp green leafy salad topped with Sassy's Seedalicious Topping.
Vegan Quinoa and Kale Rollups
Happy cooking!
xoxo
As featured in the Reno News & Review
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