Recipe: Vegan Gluten-Free Cabbage Rolls

from WheatlessandMeatless.com

 

Ingredients:

• 1 head cabbage
• 8 oz package tempeh
• 2T minced garlic
• 1/4 c dry TVP
• 1 1/2 c chopped onions
• 2 tsp oil
• 1 c chopped celery stalks with leaves
• 1 c diced green, red or yellow pepper
• 1 c sliced carrots
• 4 oz diced mushrooms
• 2 tsp lemon juice
• 2 T golden raisins
• 2 tsp salt
• 1 tsp cayenne
• 28 oz whole canned tomatoes with juice
• 28 oz canned crushed tomatoes 
• 1/c c vegetable stock or bouillon mix
• uncolored wooden toothpicks

 

Core, steam and cool cabbage.

Peel off leaves . Set on towels to dry.

Hydrate TVP in bouillon in large bowl. 

Steam 1/2 inch cubes of tempeh 10 minutes. 

Crumble tempeh in bowl with TVP.

Heat oil on low in soup pot.

Cook peppers,garlic,celery,onions 2 mins.

Add salt, cayenne,mushrooms. 

Cook till almost dry.

Break up canned tomatoes into bite-size chunks.

Add all to pot.

Cook, stirring occasionally, 30 mins or more.

Place solids (except carrots) in medium bowl. 

Place 2-3T of mix at thick end of each leaf.

Roll toward thin end, burrito style.

Fasten rolls with toothpicks, heat in sauce.