Name: Vegan Stuffed Cabbage Rolls
Ingredients: 1 large green cabbage; 2 cups TVP (textured vegetable protein); 2 cups vegetable broth; 1 large onion, diced; 2 medium carrots, grated; 2 celery stalks, finely diced; 3 garlic cloves, minced; 2 tbsp tomato paste; 1/2 cup parsley, finely chopped; Salt & black pepper; 1 cup raw cashews, soaked; 2 cups water; 1 red bell pepper; 3 large tomatoes; 1 whole garlic head; 1 tbsp tomato paste; 1 tbsp lemon juice; Olive oil; 2 bay leaves

Ingredients

Servings:

1 large green cabbage

2 cups TVP (textured vegetable protein)

2 cups vegetable broth

1 large onion, diced

2 medium carrots, grated

2 celery stalks, finely diced

3 garlic cloves, minced

2 tbsp tomato paste

1/2 cup parsley, finely chopped

Salt & black pepper

1 cup raw cashews, soaked

2 cups water

1 red bell pepper

3 large tomatoes

1 whole garlic head

1 tbsp tomato paste

1 tbsp lemon juice

Olive oil

2 bay leaves

Instructions

Prepare the cabbage: Cut out the core of the cabbage and boil it in salted water for about 3 minutes. Remove the softened leaves one by one every few minutes.

Make the filling: Pour the hot broth over the TVP and let it soak. Sauté the onion, carrots, celery, and garlic in olive oil. Add the tomato paste, salt, and pepper. Mix the cooked vegetables with the soaked TVP and fresh parsley.

Make the sauce: Roast the bell pepper, tomatoes, and garlic at 350°F (180°C) until soft. Peel the pepper and tomatoes, then squeeze the roasted garlic out of the skin. Blend all sauce ingredients until smooth.

Shape the cabbage rolls: Place a cabbage leaf into a small bowl, add about 4 tbsp of filling, fold the sides in, then flip it over so it keeps its round shape.

Bake: Place the cabbage rolls into a baking dish, pour over the sauce, add bay leaves, cover, and bake at 350°F (180°C) for 50-60 minutes.

Vegan Stuffed Cabbage Rolls

Ingredients

Instructions

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