Vegetable roulade, yields 6 servings

High in protein, low in fat

An attractive recipe, light and easily digestible. It contains a high amount of protein at a low number of calories and a good portion of vegetables. It’s perfect for lunch or dinner!


For the Dough

75g                  Flour

50g                  Full grain flour

1 tsp                Baking powder

60g                  Adozan Protein+ or Proten+Hot

5                      Eggs

125ml              Low fat milk

75g                  Sparkling water

½ tsp               Salt

1 pinch            Black pepper

For the Filling

2                      Carrots (big)

1                      Red bell pepper (medium)

200g                Feta, 5% fat

6                      Scallions

For the Dressing

250g                Low-fat curd / cream cheese

3 tbs                Parsley, chopped

3 tbs               Chives, chopped

Salt to taste


  1. Pre-heat your oven to 175°C
  2. Combine all your dough ingredients in a bowl and kneed them with your kitchen mixer or a whisk, then let it rest for about 10 minutes
  3. Clean and dice your vegetables
  4. Line a baking tray with baking paper and spread the dough out evenly
  5. Spread the feta and the vegetables on top and press them down lightly
  6. Bake the dough and filling for about 20 minutes in the pre-heated oven, then roll it while it’s still hot
  7. Cut the roulade into slices
  8. Combine the curd or cream cheese with the herbs and add salt and pepper to taste. Serve with the roulade

Keeps in the refrigerator for up to 3 days

Print recipe

Nutritional value

Nutritional value per serving
1180KJ/281 kcal, 31 g protein, 23 g carbohydrates, 6 g fat

Nutritional value per 100g
431 KJ/102 kcal, 11 g protein (45E%), 8 g carbohydrates (32E%), 2 g fat (20E%)

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