And by the way, the yellow butternut is also going to be in the rolls. Enjoy them!
Makes 5 wraps.
For the butternut:
350 g butternut pumpkin
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.
100 g smoked tofu
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.