Bo La Lot (vegan Swiss chard rolls)
Asian-inspired party appetizer that's sure to impress
Ingredients
- 1 cup TVP texturized vegetable protein or texturized soy protein
- 6 leaves Swiss chard large
- 1 tbsp grapeseed oil
- 2 cloves garlic minced
- 1 shallot minced
- 1 tbsp lemongrass (fresh) pounded, then minced finely
- 1 tbsp ginger (fresh) finely minced
- 1 jalapeño ribs and seeds removed, minced
- 1 tbsp Chinese five-spice powder without added salt or MSG
- 2 tbsp agave syrup
- 1-2 tsp fish sauce use my recipe for vegan fish sauce if you are vegan: http://migrainereliefrecipes.com/how-to-make-vegan-fish-sauce/
Instructions
- Heat 1 C. (250 ml) of filtered water to nearly boiling. Pour over the TVP and let sit while you prep all the spices.
- If you are using bamboo skewers, cover them in filtered water while you work.
- Wash the chard leaves, shake them dry, and prep them by cutting off the stem at the base of the leaf, then cut each side of the leaf off on either side of the rib. My pieces were about 3" X 8 " (8 cm X 20 cm).
- Heat grapeseed oil in a saute pan on medium-high heat. Add the garlic, shallots, lemongrass, and ginger and cook, stirring, about 3 minutes.
- Fluff the TVP with a fork. Add jalapeno, TVP, smoked paprika, five-spice powder, agave syrup, and vegan fish sauce, stirring to mix everything thoroughly. Cook about 5-7 minutes, until all the flavors have melded. Taste to see if it needs any additional seasoning.
- Preheat grill pan, grill, or Foreman grill to medium-high and brush it with grapeseed oil.
- Lay the chard leaves curly side up and place 2 T. of the mixture close to one end. Roll up tightly and set aside. Place four rolls next to each other and run a pair of skewers through them. Spray both sides of the bundle with cooking spray, and lay on the grill. Cook five minutes per side (5 minutes total if using a Foreman grill with the lid closed).
- If serving as part of a meal, provide 3 rolls per person and serve with lime juice and shredded carrots. You can also cut them in half and serve with toothpicks, making 24 bites. If I were doing these for a party, I would double the recipe, have them rolled and ready in the fridge, grill just as guests are arriving, then cut each in half and serve with toothpicks.