Butternut Quinoa Rolls - vegetarian recipes

Butternut Quinoa Rolls

December 23 2016 Veganpassion 

Butternut Quinoa Rolls
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I love a lot of food. But I guess that's how it is if you're always in the kitchen. Besides the standard foodstuffs I like colorful quinoa. I met it once and ever since I like it a lot. I like the colorful the most because it looks so pretty. And by the way, the yellow butternut is also going to be in the rolls. Enjoy them! Makes 5 rolls. For the butternut: 350 g butternut salted water Peel the pumpkin and cut it into fine cubes. Cook it in salted water for 5 minutes. Then put it aside. For the quinoa: 150 g colorful quinoa 300 ml water 1 tsp. vegetabe broth 1 tbsp. nut butter 1 tbsp. cashews, grounded 1 tbsp. pumpkin seeds, grounded salt, pepper, nutmeg, paprika powder Cook the quinoa with closed lid on average heat for 25 minutes. Stir in nut butter and flavour it. Furthermore: 1 onion 100 g smoked tofu some parsley salt, pepper 400 g strudel dough 3 tbsp. non-dairy cream 3 tbsp. olive oil Cut the onion into fine rings, the smoked tofu into cubes. Roast it in some olive oil. Chop parsley. Stir cream and olive oil together in a cup. Spread the cream mixture on the dough so they can get elastic. Put each 1/­­5 of the quinoa mixture on a dough sheet. Form a hole in the middle and put in the pumkin, onions, smoked tofu an parsley. Fold the dough sheet around the filling and roll it. Put the rolls on a baking sheet with baking paper and spred the cream mixture on them. Bake at 200°C (392°F) upper-/­­lower heat for 15-20 minutes.

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