Chinese savoy cabbage rolls and Asian dip

Ingredients for 3 servings:

• 100 g seitan
• 150 ml water, lukewarm
• 70 ml rapeseed oil
• 2 tbsp ketap manis
• 3 mushrooms, finely chopped
• 1 serving of egg substitute (No Egg – mixed according to instructions)
• ½ tsp smoked salt
• 1 tsp pepper (Timut pepper), ground
• Chili flakes as needed
• 1 tbsp sesame oil
• ½ onion(s), chopped
• 2 tbsp fried onions
• 90 g beans, black, cooked
• 1 tbsp cornstarch
• 1 tsp ginger paste
• 1 tsp coriander paste
• 3 garlic cloves, chopped
• 2 tbsp sauce (no fish sauce)
• 30 ml Asian sauce
• 30 ml soy sauce, Japanese
• 1 savoy cabbage
• 160 g basmati rice
• 2 tbsp sesame seeds, roasted
• olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan

Weigh the seitan and place it in a mixing bowl. Add the onion, garlic, black beans, mushrooms, and the mixed No Egg. Drain the water, add the oils, and all the listed spices. Mix the mixture well and pour it into the mixing bowl. Run the food processor on speed 2. Add the cornstarch. Let it run for about 5 minutes. Season to taste and check the consistency. If the mixture is too runny, add more seitan. Preheat the oven to 180°C (top/bottom heat). Pour the seitan mixture into a small casserole dish and bake for 45 minutes. Then let it cool, as it will be the filling for the roulades. Remove the outer leaves from the savoy cabbage and discard them. Cut the remaining leaves from the stalk and blanch them in boiling salted water for 2 minutes until soft. Immediately place them in a bowl of cold water, then drain. Toast the sesame seeds until browned. Cook the basmati rice according to the package instructions and keep warm. Fill the savoy cabbage leaves with the seitan mixture. To do this, place the seitan mixture at the bottom end of the leaf. First fold the bottom end, then the sides over the filling and then roll it up. Lightly coat a bamboo steamer basket or steamer insert with olive oil and pack the roulades tightly into it. Now place everything in a pot of boiling water (but not too high). Cover and steam for about 7 minutes. Then remove one roulade, cut it open, and check if it is cooked. When the roulades are done, arrange them on a plate. Sprinkle toasted sesame seeds over them. Place the rice ball on the plate. Fill small bowls with the Asian sauce and Shoyu sauce for dipping and also arrange them on the plate.