Vegetarian Stuffed Derma
Elevate your next meal with this hearty and flavorful Vegetarian Stuffed Derma, a plant-based twist on a traditional dish that's sure to delight! Packed with a savory filling of sautéed vegetables, earthy mushrooms, protein-rich quinoa, and matzo meal, this recipe delivers robust flavor and satisfying texture. Choose from vegetarian sausage casings or tender blanched cabbage leaves to wrap the filling, then bake the rolls in a fragrant vegetable stock until golden and perfectly tender. Seasoned with garlic, paprika, and fresh parsley, this dish combines wholesome ingredients with comforting flavors for a meal that’s both nutritious and indulgent. Perfect as a main course or a special addition to holiday gatherings, this customizable, meat-free recipe is sure to impress vegetarians and omnivores alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Vegetarian sausage casing or blanched cabbage leaves
- 1 large Onion
- 1 large Carrot
- 2 pieces Celery stalks
- 250 grams Mushrooms
- 1 cup Cooked quinoa
- 0.5 cup Matzo meal
- 1 cup Vegetable stock
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Dice the onion, carrot, celery, and mushrooms into small pieces. Mince the garlic.
Add the onion, carrot, and celery to the skillet and sauté for 5 minutes until softened.
Add the minced garlic and mushrooms to the skillet. Cook for another 5 minutes until the mushrooms release their liquid and shrink.
Stir in the cooked quinoa, matzo meal, salt, black pepper, and paprika. Mix well and let the mixture cool slightly.
If using vegetarian sausage casing, rinse and dry it; if using cabbage leaves, blanch them in boiling water for 2 minutes and pat dry.
Divide the filling into 4 portions. Stuff each casing or cabbage leaf with the mixture and roll tightly, tucking in the edges as you go.
Place stuffed rolls seam-side down in a baking dish.
Pour vegetable stock over the rolls and drizzle the remaining 1 tablespoon of olive oil over the top.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the tops are golden and slightly crisp.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4068 mg | 177% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 26.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2838 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
