In a large saucepan filled with boiling salted water, immerse the kale leaves and cook for 2 minutes to soften but not fully cook the leaves. Cool quickly under cold water.
In a large bowl, mix the tofu and vegetables, setting aside 1 cup (250 g) of mushrooms; add the seasonings and 1/4 cup (60 mL) of the tomato sauce.
Preheat the oven to 190° C (375° F).
On a clean work surface, spread out the kale leaves. Use the tip of a knife to cut out the toughest part of each leaf. Place 1/8 of the tofu-vegetable filling on each leaf. Roll the leaves, making sure to tuck in the end of each roll so it keeps its shape.
Place the rolls in a large baking dish. Cover with the tomato sauce, remaining mushrooms and parsley and cook for 25 minutes.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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