vegan rolls with mushrooms and soy
Delicious rolls made in vegan style using rice, mushrooms, spices, and soy for the filling, then wrapped in pickled cabbage leaves! A perfect recipe if we have vegan guests or those who, for various reasons, do not eat meat, cheese, etc. The rolls are very easy to prepare and can be served as part of any type of menu.
Also try these vegan recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 6/8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for vegan rolls with mushrooms and soy:
- 1 package champignon mushrooms
- 2 carrots
- 2 onions
- 3.5 oz dried soy
- 1/2 cup rice
- 7 oz tomato puree
- 1/4 cup white wine
- garlic
- salt
- bay leaf
- savoy cabbage (Pickled)
Steps
The preparation of rolls with mushrooms and soy is very simple, watch the video HERE.
Blend the onion, carrots, and garlic, cleaned and washed beforehand. Also chop the mushrooms well wrung without liquid. Meanwhile, cook the soy in boiling water for about 30 minutes.
Drain it and chop it. In a pan, put a little oil, the vegetables, and sauté.
Add the previously rinsed rice and toast it for a few minutes. Add the white wine and let it evaporate, then add the mushrooms,
Add the soy and cook for a few minutes. Add the puree, a bit of salt, and parsley or other spices to taste. Turn off the heat and let it cool. Take the cabbage (I used pickled, but if you don’t have it, you can use fresh and blanch it).
Open the leaf and put a tablespoon of filling, then roll and close the ends well (see video). Continue this way until the ingredients are used up. Take a pot and put a bit of cabbage at the bottom
then arrange the rolls fitting them tightly together. Cover them with cabbage leaves, then cover with a bit of puree, water,
Add a few bay leaves and cook until the water completely evaporates.
Enjoy your meal!
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