Vegan sarma with smoked tofu and seitan
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Vegan sarma with smoked tofu and seitan
Balkan sarma cabbage rolls are usually rolled in sauerkraut leaves. Serbian "posna sarma", "fasting sarma", that is eaten during Lent, is only stuffed with rice, onion, and spices. I prefer this high protein version.
Ingredients (for 20 sarmas):
20 large sauerkraut leaves (buy whole head sauerkraut in Turkish supermarkets) + shred the rest of the sauerkraut
3 large onions
10 garlic cloves (Germans seem to eat less garlic, so adjust to your taste)
3 celery stalks
500 g smoked tofu
450 g seitan (use smoked seitan if you can find it)
3 Tbsp smoked paprika
1 Tbsp ground black pepper
1 tsp dried marjoram
300 g uncooked rice (short or long grain, depending on how sticky you like it)
water and 500-1000 ml tomato passata (or diluted concentrated tomato paste) for boilingFinely chop onions and celery in a food processor or blender. Crush garlic and add to the mix. Add tofu, seitan, and spices gradually while the machine is blending, and blend until the mixture becomes sticky, but still chunky, not like a paste. Do it in batches if necessary, and give your machine some rest if it heats up too much. (I once broke a stick blender with smoked tofu.) If you don't have a blender or a food processor, you can use a box grinder or even mince everything using a knife. Wash the rice until the water runs clear and add to the mix. Mix well with your fingers.
Cut off sauerkraut leaves and separate them carefully from the rest of the sauerkraut so they don't tear. Rinse them so that they aren't too salty. Cut off the hardest parts of the stems in a V shape, just a few cm that would prevent the leaves from being rolled.
Place shredded sauerkraut on the bottom of the pot to prevent sarmas burning.
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Finely chop onions and celery in a food processor or blender. Crush garlic and add to the mix. Add tofu, seitan, and spices gradually while the machine is blending, and blend until the mixture becomes sticky, but still chunky, not like a paste. Do it in batches if necessary, and give your machine some rest if it heats up too much. (I once broke a stick blender with smoked tofu.) If you don't have a blender or a food processor, you can use a box grinder or even mince everything using a knife. Wash the rice until the water runs clear and add to the mix. Mix well with your fingers.
Cut off sauerkraut leaves and separate them carefully from the rest of the sauerkraut so they don't tear. Rinse them so that they aren't too salty. Cut off the hardest parts of the stems in a V shape, just a few cm that would prevent the leaves from being rolled.
Place shredded sauerkraut on the bottom of the pot to prevent sarmas burning.
Place each leaf on your non-dominant palm, stem side towards your wrist. In the middle of the leave place 2-3 Tbsp of the filling. Roll the leaf starting with the stem part and then press the sides into the roll to lock it rolled. Be careful not to tear the leaf (it happens if you overfill it). Place the roll in the pot. I like to place them vertically so tight that they can't open. Depending on the size of the pot, there will be 2 layers. You can also tie the rolls with food safe thread, dental floss (perhaps without mint, your choice) or reusable silicone ties.
Pour passata into the pot and add water until the liquid has covered the rolls. If you are using a pressure cooker, you don't need to cover them fully. Boil for 1 hour until the rice is cooked through, the leaves are tender, and the filling is compact. If using a pressure cooker, establish the working pressure and boil for 10-20 minutes depending on the working pressure.
Serve with mashed potatoes and the cooking liquid (reduced if needed) as a sauce.
If your passata is salt free and/or you use non-smoked seitan, add some salt, or soya sauce, or Vegeta, to taste.
Tip: try sarma with (pre-cooked) beans instead of tofu and seitan.
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Place each leaf on your non-dominant palm, stem side towards your wrist. In the middle of the leave place 2-3 Tbsp of the filling. Roll the leaf starting with the stem part and then press the sides into the roll to lock it rolled. Be careful not to tear the leaf (it happens if you overfill it). Place the roll in the pot. I like to place them vertically so tight that they can't open. Depending on the size of the pot, there will be 2 layers. You can also tie the rolls with food safe thread, dental floss (perhaps without mint, your choice) or reusable silicone ties.
Pour passata into the pot and add water until the liquid has covered the rolls. If you are using a pressure cooker, you don't need to cover them fully. Boil for 1 hour until the rice is cooked through, the leaves are tender, and the filling is compact. If using a pressure cooker, establish the working pressure and boil for 10-20 minutes depending on the working pressure.
Serve with mashed potatoes and the cooking liquid (reduced if needed) as a sauce.
If your passata is salt free and/or you use non-smoked seitan, add some salt, or soya sauce, or Vegeta, to taste.
Tip: try sarma with (pre-cooked) beans instead of tofu and seitan.
@rhelune wow, they look so moist & tasty, I want to eat them right away
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@rhelune wow, they look so moist & tasty, I want to eat them right away
@Seitansbraten That's a very old photo, I used to cook them every year for the (secular) Christmas party in Zagreb. I brought them to HD vegan brunch once
But sadly I can't find smoked seitan in DE. -
Place each leaf on your non-dominant palm, stem side towards your wrist. In the middle of the leave place 2-3 Tbsp of the filling. Roll the leaf starting with the stem part and then press the sides into the roll to lock it rolled. Be careful not to tear the leaf (it happens if you overfill it). Place the roll in the pot. I like to place them vertically so tight that they can't open. Depending on the size of the pot, there will be 2 layers. You can also tie the rolls with food safe thread, dental floss (perhaps without mint, your choice) or reusable silicone ties.
Pour passata into the pot and add water until the liquid has covered the rolls. If you are using a pressure cooker, you don't need to cover them fully. Boil for 1 hour until the rice is cooked through, the leaves are tender, and the filling is compact. If using a pressure cooker, establish the working pressure and boil for 10-20 minutes depending on the working pressure.
Serve with mashed potatoes and the cooking liquid (reduced if needed) as a sauce.
If your passata is salt free and/or you use non-smoked seitan, add some salt, or soya sauce, or Vegeta, to taste.
Tip: try sarma with (pre-cooked) beans instead of tofu and seitan.
@rhelune That sounds and looks amazing, it reminds me a little of the stuffed paprika my grandmother used to make. I am way too lazy to cook something like that, but I'll probably try just mashing all those ingredients together one day and eat them as a formless mass.
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@rhelune That sounds and looks amazing, it reminds me a little of the stuffed paprika my grandmother used to make. I am way too lazy to cook something like that, but I'll probably try just mashing all those ingredients together one day and eat them as a formless mass.
@snoopy_jay That's a thing actually. It is called lazy sarma. Alternating layers of sauerkraut and stuffing, baked in the oven.
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@snoopy_jay That's a thing actually. It is called lazy sarma. Alternating layers of sauerkraut and stuffing, baked in the oven.
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@Seitansbraten That's a very old photo, I used to cook them every year for the (secular) Christmas party in Zagreb. I brought them to HD vegan brunch once
But sadly I can't find smoked seitan in DE. -
Vegan sarma with smoked tofu and seitan
Balkan sarma cabbage rolls are usually rolled in sauerkraut leaves. Serbian "posna sarma", "fasting sarma", that is eaten during Lent, is only stuffed with rice, onion, and spices. I prefer this high protein version.
Ingredients (for 20 sarmas):
20 large sauerkraut leaves (buy whole head sauerkraut in Turkish supermarkets) + shred the rest of the sauerkraut
3 large onions
10 garlic cloves (Germans seem to eat less garlic, so adjust to your taste)
3 celery stalks
500 g smoked tofu
450 g seitan (use smoked seitan if you can find it)
3 Tbsp smoked paprika
1 Tbsp ground black pepper
1 tsp dried marjoram
300 g uncooked rice (short or long grain, depending on how sticky you like it)
water and 500-1000 ml tomato passata (or diluted concentrated tomato paste) for boiling@rhelune That looks very tasty
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@Seitansbraten Huh? Croatian webshop ships to Germany?!
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@Seitansbraten Huh? Croatian webshop ships to Germany?!
@rhelune the link I sent was a german Webshop (to me) but if I try opening it again, it's croatian. I'm a little puzzled
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@rhelune the link I sent was a german Webshop (to me) but if I try opening it again, it's croatian. I'm a little puzzled
@rhelune but seems they deliver to Germany but it's pricey.
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Vegan sarma with smoked tofu and seitan
Balkan sarma cabbage rolls are usually rolled in sauerkraut leaves. Serbian "posna sarma", "fasting sarma", that is eaten during Lent, is only stuffed with rice, onion, and spices. I prefer this high protein version.
Ingredients (for 20 sarmas):
20 large sauerkraut leaves (buy whole head sauerkraut in Turkish supermarkets) + shred the rest of the sauerkraut
3 large onions
10 garlic cloves (Germans seem to eat less garlic, so adjust to your taste)
3 celery stalks
500 g smoked tofu
450 g seitan (use smoked seitan if you can find it)
3 Tbsp smoked paprika
1 Tbsp ground black pepper
1 tsp dried marjoram
300 g uncooked rice (short or long grain, depending on how sticky you like it)
water and 500-1000 ml tomato passata (or diluted concentrated tomato paste) for boiling@rhelune looks yummy
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@rhelune but seems they deliver to Germany but it's pricey.
@Seitansbraten Yeah when I change the language they redirect to bio-laden but it is the same shop, just German branding, and Annapurna is a Croatian brand. Because it needs to be refrigerated I am a bit worried. They don't use ice packs in Croatia.
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@Seitansbraten Yeah when I change the language they redirect to bio-laden but it is the same shop, just German branding, and Annapurna is a Croatian brand. Because it needs to be refrigerated I am a bit worried. They don't use ice packs in Croatia.
@rhelune wouldn't order in summer then but now it should work
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@rhelune wouldn't order in summer then but now it should work
@Seitansbraten Maybe. But I just use normal seitan and add more smoked paprika. Probably won't make them this winter anyway...
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@Seitansbraten Maybe. But I just use normal seitan and add more smoked paprika. Probably won't make them this winter anyway...
@rhelune maybe someday we finally meet - and one of us (like...me
) orders before & we can have a little 'change out' -
@rhelune maybe someday we finally meet - and one of us (like...me
) orders before & we can have a little 'change out' @Seitansbraten I would love to! There is the HD brunch (almost) every last Sunday of the month. I know there is a MA brunch but I have never attended.
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