Recipe: Vegan Gluten-Free Cabbage Rolls
- 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.
Posted: to Recipes on Tue, Oct 25, 2011
Updated: Tue, Oct 25, 2011