Vegan Stuffed Cabbage

1: Start by cutting and then sautéing the onions and garlic with 2-3 tablespoons of avocado oil in a big pot for 2 to 3 minutes on medium heat.

2: Add the tofu, tomatoes, rice, mushrooms, and all the seasonings, and sauté for another 10 minutes on low heat until the mixture is somewhat sticky.

3: Wait for a few minutes for the mixture to cool down, then start making the rolls.

4: Place a cabbage leaf in your palm or on a working surface.

5: Add 1 to 2 tablespoons of the mixture onto the leaf.

6: Fold the stem up over the filling, then fold each side toward the middle, and roll the leaf tightly.

7: Continue until all the filling is used up.

8: In a Dutch oven, add 2 tablespoons of tomato paste (optional) at the bottom.

9: Arrange the cabbage rolls tightly in the pot.

10: Add 4 tablespoons of olive oil, more fresh dill, and 2 to 3 cups of water.

11: Cover and cook on low heat until the cabbage is tender, about 25 to 30 minutes.