15 large cabbage leaves
200 g couscous
1/2 block of tofu
100 g raisins
100 g brown lentils
Any nuts or seeds
Vegan bechamel sauce
2 tsp ras-al-hanout spice mix
1. Boil water in a steamer pot over medium heat. Steam the cabbage leaves for 3 to 5 minutes, until soft, and set them aside.
2. Prepare the couscous, cook the lentils if uncooked, crumble the tofu, grate the carrots, crush the nuts and mix everything together in a bowl. Add the spice mix.
3. Place a heaping tablespoon of the stuffing mixture in the middle of a steamed cabbage leaf. Roll the leaf halfway, then tuck in the sides and finish rolling. Place the rolled leaf aside on a baking tray, seam side down. Repeat until all of the stuffing is used up.
4. Cover the rolls with vegan bechamel sauce and bake in the oven for 15-20 minutes.