Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Tofu Roll Cabbage with Thick Tomato Sauce


  • 2012/04/09

'Vegan Tofu Roll Cabbage with Thick Tomato Sauce' -- 4 Servings (8 Pieces)

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INGREDIENTS

- Tofu Filling
400g firm tofu (moment tofu)
Half onion
1 medium carrot
1/2 cup panko (breadcrumbs)
Salt, pepper & basil to taste
1 pinch nutmeg powder
1/2 Tbls miso paste
2 Tbls chickpea flour or normal flour

8 big cabbage leaves (you should ready 2-3 leaves more, in case.)

300ml water
50ml white wine
1 vegetable stock cube
2 bay leaves
400g can of chopped/plum tomatos
2 Tbls ketchup
2 Tbls vegan Worcester sauce
1 Tbls sugar
Salt & pepper to taste


Directions:
1. Cut the carrot and onion into 5mm cubes. Fry with a little vegetable oil until carrot and onion are tender. Drain and press the tofu. Boil the water in a big pan, add a pinch of salt and the cabbage leaves, and cook for 10min over medium heat. Remove the leaves and allow to cool.
2. Place the fried onion and carrot, the pressed tofu and other filling ingredients into a bowl. Mix well until the filling is combined and smooth.
3. Divide the tofu filling into 8 balls, place a ball inside each cabbage leaf and roll. Pin the leaves with tooth pick to keep them closed. Alternatively roll the leaves using the method in this video: http://www.youtube.com/watch?v=xNGNOr1zbvY
4. Place rolls in a single layer in a pan. Add water, wine, vegetable stock and bay leaves, and cook over high heat. After the water begins to boil, turn the heat down to low, cover the pan and cook for 10min.
5. Pour the can of tomatoes, ketchup, Worcester sauce, sugar, salt and pepper over the pan, cover the pan and cook for 10min again.
6. Transfer the roll cabbage to a dish. Add salt and pepper to the sauce left in the pan and pour the sauce over the roll cabbage. EAT!



Roll cabbage is the Japanese name for meat-stuffed cabbage leaves. Roll cabbage reminds me of my mother's food which I ate when I was young. I didn't eat it for a while (because it's not vegan), so I decided to try making it with tofu.
This tomato sauce has a little bit of the sharpness of tomato but is also thick and smooth. The tofu filling is nice and fluffy.
Roll cabbage recipes always look complicate, but actually you can finish everything in around an hour. Please try making these roll cabbage when you finish your work earlier than usual!

Vegan Memo:
- you should cut the knobbly bit off the core of the cabbage if it's too big to roll.
- If your cabbage leaves tear, you can use extra leaves to cover it.
- I think this videos way of rolling is quite storing: http://www.youtube.com/watch?v=xNGNOr1zbvY
But if you are concerned about roll cabbage breaking or unrolling, you should use a tooth pick.
- The pan you use to cook the roll cabbage should be just big enough to keep them all in a single layer! If your roll cabbages have some space in the pan, you should use cabbage or something in the space to stop them moving around while they cook!



Nutrition FactsPer person/2 Pieces
Calories - 198.6
Total Fat - 9.9 g
  Saturated Fat - 1.4 g
  Polyunsaturated Fat - 5.0 g
  Monounsaturated Fat - 1.9 g
Cholesterol - 0.0 mg
Sodium - 805.9 mg
  Potassium - 412.1 mg
Total Carbohydrate - 26.2 g
  Dietary Fiber - 4.9 g
  Sugars - 11.3 g
Protein - 19.5 g
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