Vegan savoy cabbage rolls

Ingredients for 1 servings:

• 4 large savoy cabbage leaves
• 70 g buckwheat
• 1 tsp vegetable stock powder, vegan
• 1 tsp salt
• ½ carrot(s)
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp nutritional yeast
• 1 tsp mustard
• ½ tsp pepper
• 100 g kidney beans
• 50 g soy quark (quark alternative)
• 1 tsp smoked paprika powder
• 1 pinch of salt
• 1 pinch(s) of cayenne pepper
• 1 tbsp oil for frying
• 150 ml vegetable broth, vegan
• n. B. Vegetables, e.g. Celery, Kohlrabi and Carrot as Sticks

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with smoky kidney bean dip and vegetable sticks

Cook the buckwheat with the vegetable stock powder for about 15-20 minutes until tender. Meanwhile, dice the onion and grate the carrot. Once the buckwheat is cooked, stir in the mustard, pepper, garlic, nutritional yeast, and vegetables and sauté over low heat for a few minutes. Then let the filling cool. Blanch the savoy cabbage leaves in salted water for about 5 minutes, then rinse with cold water, drain, and let cool. Tenderize the tough leaf ribs with the back of a knife and place about 2 tablespoons of the filling on the savoy cabbage leaves. Fold in the sides of the savoy cabbage leaves, roll them up, and secure with a toothpick. Heat oil in a pan and sear the roulades on all sides, then deglaze with the vegetable stock and simmer with the lid closed for 20 minutes. For the dip, puree the kidney beans, soy curd, and spices with a hand blender until smooth. Serve the savoy cabbage rolls with the dip and vegetable sticks.