Lunch for a Sunday in the family

With an explosive and at the same time delicate flavor, these Vegan cabbage rolls They present themselves like plant bombs stuffed with a filling capable of surprising even the most skeptical.
The preparation is simple and the ingredients used are genuine and from the decisive taste. On the one hand, the cabbage leaves, custodians of a treasure to be discovered, blanched and ready to be stuffed. On the other the filling made of stale bread soaked in warm water, a classic sauté of garlic, oil and onion and 2 sticks of tofu with a crumbled smoked note and made one with the rest of the protagonists of the dish thanks also to the presence of the white wineLeave there to blend and give an acidic and fragrant touch.
THE chickpea flour and vegan cheese (or of animal origin) are added at the end, immediately after the salt and pepper and immediately before the entire mixture is blended to create one compact cream.
It is the oven that makes the rest: 20 minutes with a drizzle of oil for an effect crisp Out and soft inside.

Light and easy to prepare, the cabbage rolls they are made in 30 minutes Thus representing an original idea for a quick lunch or dinner.

Cut the cabbage leaves and wash under running water before blancing them in salted water for about 4 minutes. Drain and keep aside. Then soak the stale bread in warm water. Prepare the filling by frying garlic and onion with a turn of oil, add the crumbled tofu and sauté for a few minutes before blending with the white wine.
Squeeze the bread and add it to the filling pot, season with salt and pepper and blend with an immersion blender. Add the chickpea flour and vegan cheese and mix well.
With a ice cream portioner, fill the cabbage leaves and create the rolls: arrange them in the pot with a lap of oil and add the other vegan cheese to the surface. Another drizzle of oil, salt and pepper and bake at 180 ° C for 20 minutes.