Our stuffed chard rolls show that vegetables can also be nutritious. We fill the cabbage stems with a delicious mixture of potatoes and hazelnuts. Healthy can be this delicious!

Getting ready: 15 Min | Preperation: 30 Min | Time to cook: 30 Min | Total: 1.5 h

Ingredients for 4 people

For the vegan cream (approx. 250 ml)
- 60 g Cashew
- 170 ml water

For the stuffed chard rolls
- 8 large chard leaves
- 120 g Hazelnuts
- 400 g potatoes, floury
- 100 g carrots
- 150 ml plant-based milk
- 100 ml stock
- 2 tbsp oil for frying
- 60g grated cheese (vegan)
- 1 pinch of nutmeg
- salt and pepper
- Oil for greasing

How to make it 

Veganer cream

1. Pour boiling water over the cashews and soak for 30 minutes, then drain the water.
2. Process the soaked cashews with 170ml water in the food processor to make creamy, plant-based cream.
   

Chard rolls 

1. Wash the chard and remove the leaf stalks.
2. Bring plenty of salted water to the boil in a large pan, blanch the chard for 2-3 minutes and then rinse directly in ice-cold water.
   
3. Finely chop the hazelnuts.
4. Peel the carrots and potatoes, cut into fine cubes and sauté in 2 tbsp of oil for 3 minutes, then deglaze with 150 ml of plant-based milk and simmer for 10 minutes until the potatoes are soft.
5. Add the hazelnuts, season with a pinch of nutmeg and flavour the filling with salt and pepper.
6. Preheat the oven to 200 degrees top/bottom heat.
   
7. Place a heaped tablespoon of filling on each chard leaf, fold it over the filling at the sides and then roll it up, then place the rolls, folded side down, in the greased gratin dish.
8. Pour 100ml stock over the chard rolls so that the base is lightly covered and cook in the oven for 15 minutes.
   
9. Sprinkle the vegan grated cheese on top, then pour the plant-based cream over the chard rolls and bake for a further 10 to 15 minutes until the cheese is lightly golden.
   

Tip! If you don't want to make the cream yourself, you can also buy 250 ml of plant-based cream.