Stuffed cabbage rolls with soy and mushrooms

Vegan stuffed cabbage rolls with soy and mushrooms - a delicious and healthy delicacy

Stuffed cabbage rolls are a traditional dish, full of flavor, that cannot be missing from our menu, especially during fasting periods. These vegan cabbage rolls with soy and mushrooms are not only economical but also extremely tasty, offering a perfect blend of flavors and textures. I will guide you step by step on how to prepare them, along with some useful tricks and tips to achieve a perfect result.

Preparation time: 20 minutes
Cooking time: 1 hour
Total: 1 hour 20 minutes
Servings: 6

Ingredients:
- 500 g soy granules
- 150 ml oil
- 2 medium onions
- 300 g mushrooms (preferably frozen, such as chanterelles)
- 2 pickled cabbages (or fresh, if you prefer)
- 150 g rice
- 1 carrot
- 1 bunch of fresh dill
- Salt and pepper to taste
- 4 tablespoons of tomato juice

Preparation of vegan stuffed cabbage rolls:

1. Hydrate the soy: Start by placing the soy granules in warm water. Let them hydrate for about 30 minutes. This step is essential as the soy will absorb the water, becoming soft and flavorful.

2. Prepare the vegetables: Meanwhile, peel the onion and carrot. Wash the vegetables under cold running water. Chop the onion finely, and grate the carrot on a small grater.

3. Sauté the vegetables: In a deep skillet, heat the oil and add the chopped onion. Sauté until it becomes translucent, then add the grated carrot. Stir well and let them sauté together for a few minutes.

4. Add the rice: Rinse the rice under cold running water, then add it to the skillet over the sautéed onion and carrot. Add 150 ml of warm water and let the rice absorb the flavors of the vegetables, stirring occasionally.

5. Include the mushrooms: Thaw the mushrooms (if frozen) and chop them finely. Add them to the skillet when the rice is almost done. Mix well and let everything simmer on low heat for a few minutes.

6. Add the soy: After the soy has hydrated, drain it well and add it to the skillet. Mix the ingredients and season with salt, pepper, and finely chopped dill. Let the mixture cool slightly to make it easier to handle when filling the cabbage rolls.

7. Prepare the cabbage leaves: If using pickled cabbage, it is already prepared. If you choose fresh cabbage, it is advisable to blanch it slightly to make it more flexible. Take a cabbage leaf and place a teaspoon of the filling mixture at its base.

8. Form the rolls: Roll the cabbage leaf over the filling, folding the side edges inward to seal the filling. Repeat the process until you finish all the ingredients.

9. Cook the rolls: Prepare a large pot, place some chopped cabbage leaves on the bottom, and add 4 tablespoons of tomato juice. Arrange the rolls in the pot, then add hot water to cover them. Place the lid on and let them simmer on low heat for about an hour, or until the cabbage becomes tender.

Useful tips:
- If you prefer a more intense flavor, you can also add some spices like paprika or cumin.
- The rolls are delicious the next day when the flavors have had time to meld, so don't hesitate to prepare a larger batch.
- You can serve the rolls with a plant-based sour cream or tomato sauce for an extra flavor boost.

Frequently asked questions:
- *Can I use other vegetables in the filling?* Yes, you can experiment with other vegetables like zucchini or red bell pepper.
- *Are the vegan rolls healthy?* Yes, soy and mushrooms provide plant-based proteins, while the vegetables are full of vitamins and minerals.
- *What other dishes can be served alongside the rolls?* A fresh summer salad or warm polenta are excellent accompaniments.

Vegan stuffed cabbage rolls with soy and mushrooms are not just a delicious dish, but also a true celebration of simple yet flavorful ingredients. Whether you prepare them for a festive meal or simply to enjoy a healthy meal, these rolls will surely impress. So, embark on culinary adventures and enjoy every bite!