Vegan Capuns

Discover the vibrant, plant-based twist on a Swiss classic with these Vegan Capuns! Tender Swiss chard leaves are delicately stuffed with a hearty filling of crumbled vegan sausage, protein-rich quinoa, and a medley of sautéed vegetables like carrots and zucchini, all enhanced with the cheesy umami of nutritional yeast and shredded vegan cheese. These savory bundles are gently baked in a flavorful vegetable broth until perfectly tender and topped with a light cornstarch glaze for an irresistible finish. Perfect for a cozy dinner or special occasion, this dairy-free and meat-free rendition of traditional capuns is both wholesome and indulgent, showcasing bold flavors and comforting textures. Serve warm, garnished with fresh parsley, for a show-stopping vegan dish that celebrates Swiss culinary heritage.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, carrots, and zucchini, cooking for another 5 minutes until the vegetables are tender.

Step 4

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.

Step 5

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.

Step 6

Arrange the filled capuns snugly in a single layer in a large baking dish.

Step 7

Preheat oven to 180°C (350°F).

Step 8

Pour the vegetable broth over the capuns in the baking dish. Cover with foil and bake for 25 minutes.

Step 9

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.

Step 10

Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1916.9g)

Amount per serving	% Daily Value*
Calories	1586.9

Total Fat 85.7g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 5230.4mg	0%
Total Carbohydrate 151.8g	0%
Dietary Fiber 34.3g	0%
Total Sugars 29.1g
Protein 68.4g	0%

Vitamin D 0IU	0%
Calcium 852.8mg	0%
Iron 23.3mg	0%
Potassium 4734.8mg	0%

*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.

Source of Calories

Fat: 46.7%

Protein: 16.6%

Carbs: 36.8%