Veggyness Rosemary-Roulade Rustic Style with Tagliatelle

A classic in a vegan way! Rosemary gives this roast a mediterranian touch. A hearty taste and soft in texture. Combine this tasty roulade with tagliatelle and spicy tomato sauce. This truely is a gourmet dish!


  • 4 Rosemary-Roulades
  • 800 g tagliatelle egg-free
  • 2 tbsp. bread crumbs
  • 50 g Margarine
  • 1 large onion
  • 3 tbsp. flour
  • 2 tbsp. paprika powder
  • salt
  • oil
  • 2 tbsp. olive oil
  • 1 onion diced
  • 3 garlic cloves chopped
  • 1 tbsp. tomato paste
  • 1 tbsp. flour
  • 250 g tomatoes diced , from the can
  • 1 tbsp. balsamic vinegar
  • spices
  • sugar


  • Cook the tagliatelle according to package instruction.

  • Melt the margarine in a pot. Mix in and roast the bread crumbs. Sprinkle over the pasta when serving.

  • For the tomato sauce, heat up the olive oil. Fry the onions and garlic. Stir in the tomato paste, dust with some flour and roast them. Mix in the tomatoes from the can and cook for 10 minutes, stirring constantly. The sauce should have a creamy consistency. add the balsamic vinegar, herbs and chili. Cook and season to taste with salt, pepper and sugar.

  • Heat up the rosemary-roulade in the tomato sauce.

  • Peel the onion and cut into fine strips. Turn in flour, paprika powder and salt, then deep-fry in hot oil. Pat it dry.

  • To garnish, distribute the onions on top of the roulades.

Additional information