Vegetable-Stuffed Zrazy (Vegan) - photo 1
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Vegetable-Stuffed Zrazy (Vegan)

Pikantne Main dishes Vegetarian Dishes Regional Cuisine of Poland 90 min Medium 3 wyświetleń ~57.41 PLN - (0)
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Description

Vegetarian rolls made from slices of tofu filled with an aromatic filling of buckwheat, sauerkraut, and roasted vegetables. The dish combines Polish winter flavors: the sourness of sauerkraut, the sweetness of roasted carrots and apples, and the earthy taste of buckwheat. The rolls are pan-fried to a golden color and served with a creamy mushroom sauce based on 18% cream and butter. This hearty, flavorful main course is perfect for a family dinner or a festive table for those who prefer plant-based cuisine with eggs. It looks impressive — golden rolls arranged on a sauce with a sprinkle of fresh parsley (optional). It pairs well with mashed potatoes, roasted beets, or a simple salad of apple and red onion.

Ingredients Used

Ingredients (18)

Servings:
4
  • Tofu 400 g
  • Buckwheat groats 200 g
  • Sauerkraut 300 g
  • Carrot 2.5 szt. (~200 g)
  • Onion 1 szt. (~150 g)
  • Apple 0.8 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Wheat flour 50 g
  • Rapeseed oil 30 g
  • Butter 20 g
  • Mushrooms 200 g
  • 18% cream 150 ml
  • Chicken egg 1 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Sugar 5 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~57.41 PLN (14.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Tofu and Buckwheat Pâté

1

Cook the buckwheat. Rinse 200 g of dry buckwheat in a sieve under cold water. Transfer to a pot, add 400 ml of cold water (ratio 1:2) and a pinch of salt. Bring to a boil over high heat, then reduce to low heat and cook covered for 12–15 minutes until the buckwheat absorbs the water. After removing from heat, let it sit covered for 5 minutes, then fluff with a fork — the grains should be separate, soft, but not mushy.

Use a pot with a diameter of 16–18 cm with a lid. Check the softness of the groats with a fork — it should not be raw in the middle. If it is hard, add 2–3 tablespoons of boiling water and finish cooking.
2

Press the tofu. Wrap 400 g of tofu in two clean paper towels or a cloth, place it on a plate, and weigh it down with something heavy (e.g., a cutting board and a can) for 20–30 minutes to remove excess moisture. After pressing, cut the block lengthwise into slices about 1 cm thick (you should get about 8–10 slices).

Use a cutting board and a sharp knife. Pressing it thoroughly prevents the tofu from falling apart during frying and rolling.
5

Combine the groats with the vegetables and tofu to create a filling. In a large bowl, transfer the cooked groats, add the sautéed vegetables with cabbage and 60 g of beaten egg (one egg). Crumble the tofu with a fork or chop it finely and add it to the mixture. Mix thoroughly with a wooden spoon. The mixture should be moist and moldable — if it is too loose, add 1–2 tablespoons of flour (from the 50 g prepared portion). Season to taste with salt (about 1–2 pinches) and pepper.

Use a large bowl. If you don't have a mixer, mix by hand; if the mixture is too sticky, place it in the fridge for 5 minutes, then it will be easier to shape.

Filling

3

Prepare the vegetables for the filling. Heat 1 tablespoon of oil (15 g) in a pan. Peel and finely chop 150 g of onion. Sauté the onion for 3–4 minutes over medium heat until it becomes translucent. Add 200 g of diced carrot or grate it on a coarse grater, and fry for another 6–8 minutes until it softens. Add 150 g of finely diced apple and fry for 2–3 minutes. Add 10 g of finely chopped garlic for 30 seconds, being careful not to burn it.

Use a pan with a diameter of 24–28 cm. When the carrot starts to turn golden at the edges, it is ready to add the apple. If the vegetables stick, reduce the heat and add 1–2 tablespoons of water.
4

Add the sauerkraut. If the cabbage is very sour, quickly rinse it under cold water and drain well in a colander. To the pan with vegetables, add 300 g of sauerkraut, 2 g of black pepper, and 2 g of marjoram. Sauté and stir for 6–8 minutes until the cabbage softens and the flavors combine. If the cabbage is dry, add 1–2 tablespoons of water. Taste the filling and sweeten with 5 g of sugar only if it needs balancing the acidity.

Squeeze the cabbage by hand, pressing with a spoon in a strainer — excess juice will make the filling too wet. Sugar is optional, add gradually and taste.

Shaping and frying

6

Forming the rolls: On a board, lay out the slices of tofu (about 8 slices). If the slices are thick, gently flatten them with your hand. Evenly spread a portion of the filling (about 2–3 tablespoons) on each slice, forming a log in the center of the slice. Fold the sides and tightly roll it up. If the tofu cracks, press the edges with the filling and wrap it, or use a toothpick to secure it.

Use a tablespoon to portion the filling. To make rolling easier, lightly moisten the edges of the slice with water or oil. If you don't have toothpicks, use kitchen twine, but remember to remove it before serving.
7

Breading and frying: On a plate, prepare wheat flour. Gently dust the rolls with flour on all sides. In a large skillet, heat 15 g of rapeseed oil and 10 g of rapeseed oil (a total of 30 g). Fry the rolls over medium heat for 3–4 minutes on each side until golden brown and slightly crispy — turn them carefully with a spatula.

The best pan is one with a diameter of 26–28 cm and a non-stick coating. Do not overcrowd the pan — fry in batches if necessary. The rolls should be golden, not black — monitor the temperature.

Mushroom sauce

8

Prepare the sauce: In a separate pan, melt 20 g of butter. Add 150 g of chopped onion from step 3 (if available), or if not, use 50 g of fresh finely chopped onion and sauté for 2–3 minutes. Add 200 g of sliced mushrooms and sauté for 6–8 minutes until they release their juice and evaporate. Add 1 tablespoon of wheat flour (about 15 g) and stir for 1 minute to eliminate the raw taste of the flour. Slowly pour in 150 g of 18% cream, stirring, and heat on low for 3–4 minutes until the sauce thickens. Season with salt and pepper to taste.

Use a saucepan or a smaller skillet. If the sauce turns out too thick, thin it out with a spoonful of water or milk. If it's too thin, cook uncovered for a shorter time to evaporate the excess liquid.

Assembly and serving

9

Arrange the roulades on plates. On a large plate, spread 2–3 tablespoons of mushroom sauce, then place 2 roulades (per person) on top. Sprinkle with finely chopped parsley (30 g bunch) if using, and serve immediately. Roulades taste best hot, right after frying, when the crust is still crispy and the inside is moist.

Use a large flat plate or serving dish. Serve with a side of mashed potatoes or roasted beets for a contrast of flavors and colors.

Final tips

10

Check the seasoning and consistency: before serving, taste one of the rolls — if it lacks salt or pepper, season the sauce and possibly the filling. If you have leftovers, store the rolls and sauce separately in the fridge for up to 48 hours; before serving again, reheat in a pan over low heat to maintain the crispy crust.

For reheating, use a pan over low heat covered for 6–8 minutes, turning once — the microwave may soften the coating.

Fun Fact

💡

Zrazy are a traditional form of roulade originating from European cuisine, and in Poland, meat zrazy are popular. This vegetarian variant replaces meat with tofu and groats, combining the classic shape with local winter flavors, such as sauerkraut.

Best for

rodzinny obiad przyjęcie świąteczne

Tips

🍽️ Serving

Serve the roulades hot on a creamy mushroom sauce, accompanied by mashed potatoes, roasted beets, or a simple carrot and apple salad. For a contrast in texture, add toasted sunflower seeds as a sprinkle (optional).

🥡 Storage

Store the roulades and sauce separately in an airtight container in the refrigerator for up to 48 hours. To reheat, use a skillet over low heat for 6–8 minutes; avoid microwaves to prevent the coating from becoming soggy. You can also freeze the roulades before frying (raw) for up to 1 month.

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