Stonebridge Vegan Chard Rolls

Stonebridge Vegan Chard Rolls
Serves 2
Great way to eat chard!
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For filling, mix
  1. 2 cups cooked bulgar or other cooked grain
  2. 1 small zucchini, if in season, sliced and cut in 8 pieces, or substitute mushrooms
  3. 1 medium carrot, grated
  4. 2 shallots or green onions, diced
  5. Stems from two chard leaves
  6. 1 cup chopped nuts (opt)
  7. 1/2 tsp salt
  8. 8 large leaves of chard, washed and dried, with stems removed. You may need to cut some of the stem out just inside the leaf part to make it roll easily.
  1. Preheat oven to 395.
  2. Place a little vegetarian marinara in the bottom of a oiled flat casserole dish (mine was 8 x 11).
  3. Make the rolls by placing 1/8 of the filling toward the non-stem end of the leaf.
  4. Roll up, tucking edges in if necessary.
  5. Secure with a toothpick along the rib and place in dish.
  6. Make 8 rolls and top with a couple cups of marinara sauce.
  7. Try to spread the sauce on all of the exposed leaf parts.
  8. Bake, uncovered, for 35 minutes. Good left over too!
Stonebridge Farm CSA