Vegan Stuffed Cabbage Rolls by Albinasveganfood

Ingredients

• 1 large green cabbage
• 2 cups TVP (textured vegetable protein)
• 2 cups vegetable broth, hot
• 1 large onion, diced
• 2 medium carrots, grated
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup fresh parsley, finely chopped
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil
• 1 cup raw cashews, soaked for at least 4 hours
• 2 cups water
• 1 red bell pepper
• 3 large tomatoes
• 1 whole garlic head
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 2 bay leaves

Instructions

1. Cut out the cabbage core and boil the whole cabbage in salted water for about 3 minutes, then peel off softened leaves as they loosen.
2. Pour the hot vegetable broth over the TVP and let it soak for 10 minutes until fully hydrated.
3. Sauté the onion, carrots, celery, and garlic in olive oil over medium heat for 6 to 8 minutes, until softened.
4. Stir in the tomato paste, salt, and pepper, then mix the vegetables with the soaked TVP and parsley.
5. Roast the bell pepper, tomatoes, and whole garlic head at 350°F for 25 to 30 minutes, until soft and lightly browned.
6. Peel the roasted pepper and tomatoes, squeeze the garlic from the skins, then blend with cashews, water, tomato paste, lemon juice, salt, and pepper until smooth.
7. Fill each cabbage leaf with about 4 tablespoons of filling, fold in the sides, and roll tightly into a neat bundle.
8. Arrange the rolls in a baking dish, pour the sauce over top, add bay leaves, cover, and bake at 350°F for 50 to 60 minutes, until bubbling and tender.