Vegan napa cabbage rolls

Name: Vegan napa cabbage rolls
Ingredients: 8 Napa cabbage leaves; 8 shiitake mushrooms (finely chopped); 150 g firm tofu (crumbled); 1 tbsp flour (for binding); 3 tbsp mushroom water; ½ tsp salt; ½ tsp white pepper; ½ tsp sugar; 2 tbsp leek (julienned); 2 tbsp paprika pepper (julienned); 1 tbsp ginger (julienned); 2 tbsp sunflower oil; 1 clove garlic (minced); 2 tbsp soya sauce

A plate of cabbage rolls garnished with thinly sliced red peppers, julienned vegetables, diced sauce topping, and red berries, on a white plate with a red polka dot tablecloth.

This is a plant-based take on a classic New Year dish symbolizing prosperity. The number 8 (八, bā) represents wealth and good fortune, which is why we use eight leaves!

Ingredients

8

Napa cabbage leaves
8

shiitake mushrooms finely chopped
150 g

firm tofu crumbled
1 tbsp

flour for binding
3 tbsp

mushroom water
½ tsp

salt
½ tsp

white pepper
½ tsp

sugar
2 tbsp

leek julienned
2 tbsp

paprika pepper julienned
1 tbsp

ginger julienned
2 tbsp

sunflower oil
1 clove

garlic minced
2 tbsp

soy sauce

Instructions

Blanch the cabbage leaves in boiling water with a pinch of salt and oil for 30 seconds. Drain.
Mix the filling: tofu, mushrooms, salt, pepper, sugar, flour, and mushroom water.
Place 2 tbsp of filling on each leaf and roll tightly.
Steam the rolls over medium-high heat for 8 minutes.
Sauté garlic in hot oil, then stir in the soy sauce.
Plate the rolls, top with leek, paprika, and ginger, and pour the hot garlic-soy sauce over everything.

Notes

Craving more plant-powered dishes?

The Youth Board Cookbook, developed by ProVeg’s global network of young changemakers, is packed with recipes, stories and cultural insights from around the world.

Download the full version here