We love colourful, plant-based, vegan food with lots of taste and texture like these beautiful purple veggie rolls.

These crisp and delicious veggie rolls consist of oven-roasted kohlrabi, cauliflower, beets, and tofu strips wrapped in gorgeous, purple pointed cabbage leaves.


  • 1 kohlrabi
  • 1 purple pointed cabbage
  • 0.5 purple cauliflower
  • 2 beetroots
  • 2 red onions
  • 5 cloves of garlic, crushed
  • 200 g (7 oz) firm tofu
  • 3 tbsp. concentrated asian-style vegetable fond. For instance, Asian Fond from Touch of Taste. If you can't get that, use regular vegetable fond, a tbsp. of lemon juice and a tbsp. of ginger paste/powder.
  • Chilli peanut sauce for dipping (optional)


  1. Preheat the oven to 200°C (392°F).
  2. Grease a large ovenproof dish with olive or sunflower oil.
  3. Peel the kohlrabi. Make sure the "hairy" surface is removed. Chop the kohlrabi into 3 mm x 4 cm (0.11 inch x 1.6 inch) slices. 
  4. Peel and chop the beetroots like the kohlrabi. Chop the tofu in the same thin slices as the rest of the veggies.
  5. Crumble the cauliflower. Don't throw away the stem. Instead, chop it like the kohlrabi and beetroots.
  6. Chop the onions into rough, chunky pieces.
  7. Add the veggies, tofu, crushed garlic, fond, tamari, salt, and pepper to the ovenproof dish. Mix it all together. Roast in the oven for approx. 45 minutes. Stir every 10 minutes or so.
  8. That leaves us with the purple pointed cabbage. Snap off the prettiest leaves and save them for the rolls. Chop the rest of the leaves into 2 cm x 6 cm (0.8 inch x 1.6 inch) pieces.
  9. Wait until the stuff in the oven is done. Heat a wok or large pan on medium heat. Add 2 tbsp. of your favourite type of oil. Add the chopped part of the purple pointed cabbage and stir well.
  10. Little by little, add the veggies and tofu from the ovenproof dish to the wok/pan. Stir well.
  11. Meanwhile, fire up another pan. Add enough water to cover a cabbage leaf and bring to a boil.
  12. One by one, soak the pretty leaves from purple pointed cabbage (the ones you saved in step 9) to the boiling water for about 2 minutes at a time until they soften enough to roll.
  13. Remove your wok/pan with all the veggies and tofu from the heat, and start making your rolls by adding 4-10 tsp. of your veggie-tofu mix (depending on the size of the cabbage leaves) on each leaf. Roll and place on a plate with the fold facing down so that they don't open up and unravel. 
  14. Make as many rolls as you have leaves and serve immediately. If you have excess veggies and tofu, you can serve it on your plate alongside the rolls.

Enjoy your beautiful rolls!

Tip: Dip in your favourite chilli peanut sauce if you like spicy food.

Leftovers tip: If you have more leftover veggie/tofu mix, you can add it to some rice noodles, drizzle on some chilli peanut sauce, and make yourself a quick and easy noodle wok for lunch the next day. 

Purple Veggie Rolls



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