Vegan cabbage rolls

Ingredients for 2 servings:

• 4 savoy cabbage leaves
• 1 cup of wild rice (approx. 200 – 250 ml content)
• ½ piece(s) smoked tofu
• 1 tbsp walnuts
• 5 small gherkins
• 4 tbsp mustard
• 1 tbsp tomato paste
• 300 ml vegetable stock
• 1 tsp paprika powder
• 1 tsp onion powder
• 1 dash of soy sauce
• 1 tsp thyme
• e.g. salt and pepper
• 1 tbsp flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Separate the cabbage leaves, remove the stalk in a V-shape, and blanch the leaves briefly. Then rinse under cold water. Meanwhile, cook the wild rice according to the package instructions. Cut the smoked tofu into small cubes, chop the walnuts, and fry both in a little oil. Finely chop the gherkins. Brush the cooled cabbage leaves with mustard and fill them with some of the wild rice, the tofu-walnut mixture, and the gherkins. Roll them up and secure them with roulade twine or toothpicks. Sear the roulades in a hot pan on all sides, then remove them. Add the tomato paste and vegetable stock to the pan and mix. Add the spices and thyme, sift the flour over the cabbage, and bring everything to a boil. When the sauce is thick enough, return the cabbage rolls to the pan and simmer on low heat for 10 minutes. Season with salt and pepper. Serve with the remaining wild rice.