Vegan roll filled with raisins and walnuts

Preparation

1. For the roll:

   We heat the vegetable broth and put the textured soybeans to hydrate for 20 minutes.

2. Meanwhile, chop the pitted dates for 5 seconds, speed 5. We withdraw and reserve.

3. Without washing the glass, we add the onion or shallots, the peeled and cored apple and the zucchini. We chop it during 5 seconds, speed 5.

4. Add the oil and poach it for 10 minutes, 120º, speed 1.

5. In a separate bowl, mix the ground flax seeds and water. We stir well so that it is well integrated and we let it rest to form the flax egg.

6. Once the soy resting time is over, we put it in the glass, well drained. We also incorporate the chopped dates, the flax egg and the psyllium husk. Season with white pepper and also add the cinnamon. We mix during 1 minute, speed 3, left turn.

7. We add the plums and/or raisins. Also chopped walnuts and mix everything together for 30 seconds, speed 3, left turn.

8. We spread 1 large piece of transparent film on the work table. We put half of the dough, wrap it and close it, forming a curl or roll.

9. With the help of the film we have to press to remove the air and make it very compact. We finish closing it as if it were a candy and then we wrap it in transparent film.

   We repeat the operation with the other half of the pasta.

10. When we have the two rolls ready, we prick them in several places with a sharp knife, place them in the varoma and steam them:

    -If we are not cooking anything in the glass:

    We add 500 g of water and heat it for 5 minutes, 120º, speed 1, with the beaker.

    After the time has passed, we remove the beaker, place the varoma in its place and program 30 minutes, varoma temperature, speed 2.

    -If we are cooking in the glass:

    We put the varoma in place and program 30 minutes, varoma temperature, speed 2.

11. We let the rolls cool before cutting them into slices.

    When serving, we present them with some vegetables and apple sauce.

12. For la salsa:

    We chop the onion during 5 seconds, speed 5. We lower the pieces towards the blades.

13. Add the oil and fry for 5 minutes, 120º, speed 1.

14. We take the opportunity to peel, remove the core and chop the apples. We sprinkle them with a splash of lemon juice so that they do not oxidize.

15. We pour the wine and reduce for 2 minutes, 120º, speed 2, without beaker.

16. Add the apples, the broth and season with salt and nutmeg. We cook during 12 minutes, 120º, speed 3.

17. We crush during 1 minute, progressive speed 5-7-9 until we have a thin sauce.