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| Austrian Stuffed Collard Greens with Sweet and Sour Sauce (Vegan) |
"This recipe was in the beginning made with the aid of my Austrian splendid-grandmother with cabbage leaves, that are very problematic to put together. I've given that adapted it to make it vegan, for fitness reasons, and changed it to collard greens, which might be far less difficult to prepare and more nutritious. Other than these changes, the rest stays the identical and is a family preferred for a post-sledding day winter meal."
Ingredients :
- 1 bunch collard veggies
- 2 tablespoons more-virgin olive oil
- 1 cup basmati rice
- 1 sweet onion, chopped, divided
- 1 tablespoon pine nuts
- 1 tablespoon minced garlic
- three cups water
- 1 cup plain meatless ground beef substitute
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/four teaspoon dried dill weed
- 1 tablespoon lemon juice, or to flavor
- Sauce:
- 1 cup ketchup
- 1 cup water
- 2 small tomatoes, diced
- 1 pink bell pepper, minced
- half of cup chopped prunes
- half of cup raisins
- 1 tablespoon minced fresh ginger root
- 1 teaspoon lemon zest, or greater to flavor
- half teaspoon salt
- half of teaspoon floor black pepper
- 1/four teaspoon mustard seeds
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H30M |
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- Remove thick stems from the collard vegetables, leaving a v-fashioned cut at the lowest of each leaf. Reserve 12 of the largest leaves. Shred the final vegetables.
- Heat oil in a saucepan over medium-high warmness. Saute rice and half the onion, stirring constantly, till fragrant but not browned, approximately 5 mins. Add pine nuts and garlic; cook till fragrant, about 1 minute. Add three cups water, floor beef replacement, 1 teaspoon salt, 1/4 teaspoon pepper, and dill. Reduce heat to medium; simmer until water is absorbed, 15 to 20 mins. Cover with a lid and reduce heat to the bottom setting. Cook till filling is gentle, 10 to fifteen minutes. Stir shredded collard greens and lemon juice into the filling. Remove from warmness and let cool, uncovered.
- Combine closing half onion, ketchup, 1 cup water, tomatoes, crimson bell pepper, prunes, raisins, ginger, lemon zest, half teaspoon salt, half of teaspoon black pepper, and mustard seeds in a small saucepan over medium-low heat. Simmer until sauce is thick and coats a spoon flippantly, 20 to 25 minutes.
- Preheat the oven to 375 ranges F (a hundred ninety levels C).
- Place 1/three to 1/2 cup of filling within the middle of each leaf; fold facets over filling and roll. Arrange rolls seam-side down in a 9x13-inch casserole dish. Pour sauce on top.
- Bake uncovered inside the preheated oven until rolls are gentle, 20 to 25 mins.
Notes :
- Use any kind of ground red meat substitute you decide upon.
- This dish may be frozen previous to baking for destiny food. If you select, you can double the recipe, making one meal for one night time and freezing the opposite.
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