Vegan Capuns
Discover the delectable twist on a Swiss classic with Vegan Capuns—an irresistible dish that marries tradition with plant-based innovation. Wrapped in tender Swiss chard leaves, these flavorful parcels are packed with a savory filling made from crumbled vegan sausage, nutrient-rich quinoa, vibrant veggies, and a hint of cheesy decadence from vegan cheese and nutritional yeast. Baked in a luscious vegetable broth and thickened to perfection, this recipe delivers comforting, melt-in-your-mouth bites while remaining entirely dairy-free and meat-free. Perfect for dinner parties or weeknight indulgence, Vegan Capuns offer a wholesome alternative to traditional capuns, celebrating Swiss cuisine in a compassionate way. Ready in just over an hour, this stunning dish is as beautiful as it is satisfying—ideal for impressing family and friends!
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Recipe Information
Ingredients
- 16 pieces Swiss chard leaves
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 small Zucchini, finely diced
- 200 grams Vegan sausage, crumbled
- 150 grams Cooked quinoa
- 50 grams Vegan cheese, shredded
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 2 tablespoons Chopped parsley
Instructions
Bring a large pot of salted water to a boil. Blanch the Swiss chard leaves in the boiling water for about 30 seconds, then immediately transfer them to a bowl of ice water to cool. Drain and pat dry with a kitchen towel.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and zucchini, cooking for another 5 minutes until the vegetables are tender.
Add the crumbled vegan sausage to the skillet, cooking until slightly browned, about 4 minutes. Stir in the cooked quinoa, vegan cheese, nutritional yeast, salt, and pepper. Mix well and take off the heat.
Lay a chard leaf flat on a clean surface, place about 2 tablespoons of filling on one end of the leaf. Roll tightly, tucking in the sides as you go to form a small parcel. Repeat with remaining leaves and filling.
Arrange the filled capuns snugly in a single layer in a large baking dish.
Preheat oven to 180°C (350°F).
Pour the vegetable broth over the capuns in the baking dish. Cover with foil and bake for 25 minutes.
In a small bowl, mix the cornstarch with cold water to form a slurry. Remove the foil and pour the slurry over the capuns. Return to the oven for another 10 minutes, allowing the broth to thicken.
Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 29.1 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4735 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
