- 2 tablespoons Pumpkin seeds
- 2 Carrots (about 200 grams)
- 4 Veal (about 190 grams)
- 2 Onions (or large shallots)
- 2 Garlic cloves
- 2 tablespoons Vegetable oil
- 2 tablespoons Tomato paste
- 1 teaspoon hot ground paprika
- ½ cup dry Sherry (or white wine or cranberry juice)
- 1 ¾ cups Chicken broth
- ¾ cup Soy creamer
Toast pumpkin seeds in a dry pan over medium heat, stirring frequently. Let cool slightly on a plate, then coarsely chop.
Peel the carrots and coarsely grate on a box grater.
Rinse veal, pat dry, place next to each other on the work surface and season with salt.
Dividing evenly, top with pumpkin seeds and carrots and season lightly with more salt.
Roll up the veal firmly and seal with toothpicks.
Peel the onions and garlic and finely chop.
Heat the oil in a pan or Dutch oven over medium-high heat. Cook the roulades until browned all over. Remove from pan.
Add the onions and garlic to the pan and sauté until softened, stirring, about 1 minute. Stir in tomato paste and paprika and sauté, stirring, 1 minute.
Stir in the sherry and boil until completely evaporated. Pour in the broth, bring to a boil and return the roulades to the pan. Cover and simmer over medium heat until meat is tender, about 50 minutes.
Remove roulades and wrap in aluminum foil. Pass the sauce through a sieve into another pan.
Stir the soy creamer into the strained sauce and season with salt and pepper. Serve the roulades with the sauce.