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For Sauce

From Great Gluten-Free Vegan Eats.

Source and licence

From Great Gluten-Free Vegan Eats, printed page 9, digitised by the Internet Archive: https://archive.org/details/GreatGlutenFreeVeganEats

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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Ingredients

Method

  1. 2 tablespoons (30 ml) olive oil 2 cloves garlic, minced 1 Vidalia onion, diced 1-1/2 teaspoons sea salt, divided 3 cans (6 ounces, or 170 g each) tomato paste 1-3/4 cups (420 ml) water 3 tablespoons (40 g) sugar 1 cup (235 ml) water 1 cube (1 teaspoon) vegetable bouillon 1 cup (100 g) textured vegetable protein (TVP) 2 tablespoons (8 g) minced fresh oregano 1 tablespoon (2.5 g) minced fresh basil 2 cups (330 g) cooked brown rice (cooked in vegetable broth or veggie bouillon-infused water) 1 large head green cabbage To make the sauce: Heat the olive oil in a skillet over medium heat, add the garlic and onion, sprinkle with 1 teaspoon of the salt, and saute until the onion becomes caramelized, 6 to 8 minutes.
  2. Add the tomato paste, water, sugar, and remaining 1/2 teaspoon salt and stir until smooth.
  3. Simmer on low for about 5 minutes, stirring occasionally, and then remove from the heat.
  4. To make the filling: In a small saucepan, bring the water and bouillon cube to a boil.
  5. Toss the textured vegetable protein with the oregano and basil in a heat-safe bowl.
  6. Pour the boiling water over the TVP.
  7. Cover and let rest for about 5 minutes or until all the water has been absorbed.
  8. Fluff with a fork.
  9. Combine the TVP with the brown rice in a medium-size bowl.
  10. To assemble, cut off the bottom of the head of cabbage and discard the two outermost leaves.
  11. Slice off a bit more of the bottom where the leaves join.
  12. Ensure that you have 12 solid, unbroken cabbage leaves.
  13. Cover the bottom of a deep 9 x 13-inch (23 x 33 cm) baking dish with some sauce.
  14. Place about 1/3 cup (57 g) of the filling in the center of a cabbage leaf and fold each side over to shape into a rectangular pouch.
  15. Place in the pan with the folded side down to hold in place.
  16. Repeat until all the rolls have been made and then generously cover with the remaining sauce.
  17. Cover with foil.
  18. Bake for 1 hour and 15 minutes or until the cabbage is soft when pierced with a fork.
  19. Serve warm.
  20. Per SERVING: 200 CALORIES;
  21. 3 G FAT;
  22. 5 G PROTEIN;
  23. 40 G CARBOHYDRATE;
  24. 4 G