Vegan cabbage rolls with quinoa

Ingredients for 4 servings:

• 16 savoy cabbage leaves
• 150g quinoa
• 1 m.-sized onion(s)
• 1 bell pepper(s), red
• 1 small zucchini
• 450 ml broth
• Salt and pepper, black
• Thyme
• 3 tbsp olive oil
• 1 can tomatoes, chopped
• 1 tbsp margarine
• 1 tbsp flour, gluten-free of your choice
• 50 ml soy cream (Soy Cream Cuisine)
• oregano
• 100 g smoked tofu, optional
• 1 tbsp nutritional yeast

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Wash the savoy cabbage leaves and cook in salted water for about 5 minutes. Wash the quinoa, cook in the broth for 10 minutes, and let it stand for 10 minutes. While the quinoa is cooking, finely chop the onion, wash the bell pepper and zucchini, and cut them into small cubes. Heat the olive oil in a pan. Fry the onions until translucent, then add the zucchini and bell pepper and cook with the lid closed for about 10 minutes over medium to low heat (depending on the stove), turning occasionally. Season with salt, pepper, thyme, and the nutritional yeast. Then stir in the quinoa. If you like, you can now cut the smoked tofu into small cubes and add it. Preheat oven to 180°C (fan oven). For the tomato sauce, make a roux with the margarine and flour. Add the tomatoes, bring to a boil, and season with salt, pepper, and oregano. Then add the soy cream or similar, such as almond cream. Layer two savoy cabbage leaves on top of each other, add 2 heaped tablespoons of the vegetable mixture, wrap, and place in a baking dish (you can also tie them with string, but if you place 8 roulades close together, they will hold just fine). Then pour the sauce over the roulades. Place in the oven and bake for 10 minutes.