Name: Vegan Chorizo Stuffed Napa Cabbage
Ingredients: 2.5 lb Ground Impossible meat; 1 small diced yellow onion; 2 minced garlic cloves; 3 tbsp EVOO; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp sweet smoked paprika, sweet smoked; 2 tsp cayenne; ½ tsp turmeric; 1 tbsp cilantro, roughly chopped; 4 ea Guajillo chilis (soaked and seeded); 10 oz roasted red peppers; 3 tbsp tomato paste; 10 oz chopped tomatoes; 2 tbsp sweet smoked paprika; 1 tbsp garlic cloves; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground caraway; 2 tbsp lemon juice; 2 tsp cayenne pepper; ¼ cup EVOO; 3 cups precooked white or brown rice; 3 cups Napa cabbage; 2 ½ lb Vegan Chorizo (above)

Description

An alternative to traditional chorizo.

Ingredients

Scale

For the impossible chorizo:

2.5 lb Ground Impossible meat
1 small diced yellow onion
2 minced garlic cloves
3 tbsp EVOO
2 tsp ground coriander
2 tsp ground cumin
2 tsp sweet smoked paprika, sweet smoked
2 tsp cayenne
½ tsp turmeric
1 tbsp cilantro, roughly chopped

Harissa Tomato Sauce:

4 ea Guajillo chilis (soaked and seeded)
10 oz roasted red peppers
3 tbsp tomato paste
10 oz chopped tomatoes
2 tbsp sweet smoked paprika
1 tbsp garlic cloves
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground caraway
2 tbsp lemon juice
2 tsp cayenne pepper
¼ cup EVOO

For the cabbage stuffing:

3 cups precooked white or brown rice
3 cups Napa cabbage
2 ½ lb Vegan Chorizo (above)

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Instructions

For the impossible chorizo:

In a large pan, sauté onions and garlic.
Add in ground Impossible meat, brown.
Add in spices, cook until fragrant. Pull off heat and add cilantro.
Reserve in large mixing bowl.

For the harissa tomato sauce:

Place both peppers in blender, blend until smooth.
In medium sauté pan, toast garlic with the evo. When toasted, add spices until fragrant.
Add in tomato paste. Toast lightly, add in pepper puree, chopped tomatoes and lemon juice. Simmer 30 minutes over low-medium heat.

Cabbage wraps:

Cut base of cabbage, peel off 12/15 leaves.
Blanch and shock outer leaves of Napa cabbage.
Shred the rest of the head for next step.

Cabbage stuffing:

Preheat oven to 350 degrees.
Pour a thin layer of Harrisa tomato sauce in the bottom of a oven safe casserole dish.
Mix ingredients in a large mixing bowl.
Lay out cabbage leave, place 2 tbsp of mix into each cabbage leaf.
Fold the edges in on the cabbage and roll tightly.
Place into your prepared casserole dish.They should fit snug into the dish.
Continue steps 3 and 4 until all cabbage and filling are used.
Cover rolls with remaining Harrisa sauce.
Cover with aluminum foil and bake for 30 minutes, ensure internal temperature reaches 165 degrees.
Uncover and bake for additional 15 minutes.
Allow to rest for 10 minutes prior to serving.