This dish started out as an idea for a vegan sausage made with bratswurst spices, and whatever else I had in my pantry. It ended up a very tasty little gluten-free roulade that puts me in mind of a Reuben sandwich. No corned beef. No bread. But the caraway seeds are pronounced, the mushrooms-sunflower seed mix bring depth and meatiness, and the crispy yuca wrap gives this roulade a sandwich mouthfeel.

I am not really sure what this is… but it is good! ‘Like make-another -one-in-the-middle-of-the-night good. 🙂

‘Next tine I make this, I am totally dipping it in Russian dressing, or maybe even Thousand Island! Hmmm. Today, I have my Red Cabbage and Apples, and mustard, although these roulades really do not need a sauce at all. ‘Just gilding the lily.

Bonus! This dish, for me, reaches the optimal (food high) goal… it is Vegan Paleo. Vegan and Paleo are usually on opposite ends of the spectrum. They meet at fresh whole vegetables. So when I can find a dish that has variation in texture and flavor, and is ALL vegetable and spice, but not a raw salad… I am a very happy girl. THIS is a diet staple.

Sun Brat Roulade

The night before you make your batter: Soak 1 cup raw sunflower seeds in water (preferably spring water). This will lighten the texture of the sunflower seeds and make them more bioavailable, and easier to digest.

Then…

In a skillet, on medium temperature, heat cooking oil. Add onions and mushrooms and cook until tender. Add garlic and cook for a couple minutes more. Salt and pepper, to taste.

Drain sunflower seeds.

Place sprouted (soaked) sunflower seeds into a food processor or blender.

Spice it up! Rosemary, caraway seeds, nutmeg, allspice, ginger, and red pepper flakes if you want some heat.

Pulse a few times. Do not over process, or it will become seed butter. Add mushroom mixture and seasonings to the processor. Pulse until you like the consistency. I prefer a little texture over a puree. Process or stir in your flax egg.

Alternatively, you can dispense with the processor and make a chunky mixture. The result will be a crunchy mix.

Adjust seasonings, if needed. Salt and pepper, to taste.

Using a portion scoop, or your hands, as though you were making a meatball or neatball, scoop out a ball of yuca dough. Then press it between two sheets of parchment paper. Roll or press dough until it it about 1/4 inch thick, or less. I prefer a thin dough because it creates a crispier crust.

Place sunflower seed- mushroom mix onto one end of the yuca dough and roll .. cigar style. Repeat with remaining ingredients.

In an oiled skillet, brown roulades on all sides.

Serve immediately.

Sun Brats Roulade

This batter yields about 3 cups. How many roulades you get will depend upon how you fill each one. I yield about 8-10. Be sure to soak your seeds for at least an hour. I find it easiest to throw them soaking in the fridge overnight… and forget them. (Actually, I forgot these seeds for a couple of days.)

Ingredients:

• 1 c raw, unsalted sunflower seeds
• 2-4 T cooking oil (I like coconut)
• 1 small onion, diced
• 16 oz mushrooms, diced small
• 3 cloves garlic, minced
• 1 t dried rosemary
• 1/2 t caraway seeds
• 1/2 t nutmeg
• 1/2 t allspice
• 1/4 t ground ginger
• one flax egg (1 T flaxseed plus 3 T water, gelled)
• optional: red pepper flakes, to taste
• Yuca dough

Method

The night before you make your batter: Soak 1 cup sunflower seeds in water (preferably spring water)

In a skillet, on medium temperature, heat 1-2 T of cooking oil. Add onions and mushrooms and cook until tender. Add garlic and cook for a couple minutes more. Salt and pepper, to taste.

Drain sunflower seeds and place them into a food processor or blender. Pulse a few times. Do not over process, or it will become seed butter. Add mushroom mixture and seasonings to the processor. Pulse until you like the consistency. I prefer a little texture over a puree. Process or stir in your flax egg.

Alternatively, you can dispense with the processor and make a chunky mixture. The result will be a crunchy mix.

Adjust seasonings, if needed. Salt and pepper, to taste.

Using a portion scoop, or your hands, as though you were making a meatball or neatball, scoop out a ball of yuca dough. Then press it between two sheets of parchment paper. Roll or press dough until it it about 1/4 inch thick, or less. I prefer a thin dough because it creates a crispier crust.

Place sunflower seed- mushroom mix onto one end of the yuca dough and roll .. cigar style. Repeat with remaining ingredients.

In an oiled skillet (1-2 T), brown roulades on all sides.

Serve immediately. If desired, add mustard, sauerkraut, or a little German Red Cabbage and Apples.

Important! Never eat Yuca raw! It is toxic, especially bitter yuca (aka cassava, manioc). It is rendered safe through removal of its juices (or gasses in the juice), by soaking, fermenting, thoroughly cooking, and/or drying. When you buy tapioca flours, or African products such as garri, fufu, apu, and pupuru, this has been done for you.

Enjoy!

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