Easy Vegan Stuffed Cabbage Rolls
Ingredients
- 12 Napa cabbage leaves, trimmed
- 14 oz extra firm tofu, mashed
- 1/4 cup chopped carrot
- 1/4 cup frozen peas
- 4 mushrooms, diced
- 4 oz water chestnuts, diced
- 1 teaspoon cornstarch
- oil to taste
- sesame oil to taste
- white pepper to taste
- salt to taste
Sauce
- 1 cup veggie stock
- 1 teaspoon stir fry sauce or soy sauce
- cornstarch slurry
- salt to taste
- white pepper to taste
Preparation
To make the filling, sauté mushrooms in 2 teaspoons oil until aromatic, then stir fry carrot for about 2 minutes over low-medium heat. Place mushrooms, carrots, mashed tofu, peas, and chestnuts in a mixing bowl. Season with 3 teaspoons sesame oil, 1 teaspoon salt, and a few dashes of white pepper. Mix in cornstarch until incorporated and set aside.
Bring a pot of water to boil and season with a pinch of salt. Blanch cabbage leaves for about 1 minute or until slightly soft. Remove and pat dry with a paper towel.
To make the cabbage rolls, take 1-2 tablespoons of filling and form into a thick log shape. Place the filling in the middle of a cooked cabbage leaf and roll to wrap. Repeat with all mixture, then steam the rolls over high heat for 8-10 minutes.
Meanwhile, make the sauce by adding veggie stock to a shallow pot and bringing it to a boil. Season with stir fry sauce or soy sauce, stir in cornstarch slurry, and cook for 1 minute until thickened. Adjust seasoning with salt if needed.
When the rolls are done steaming, drain any extra liquid and ladle the sauce over.
Serving suggestions
Serve with chili crisp in soy sauce.
