SAUSAGE ROLL WITH TEMPEH FILLING

• 6 large savoy cabbage leaves
• 200 g plain tempeh, coarsely grated
• 100 g mushrooms, finely diced
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 1 carrot, grated
• 180 g cooked rice (e.g., plain or basmati rice)
• 2 tbsp cranberry jam (optional, for glazing)
• 600 g floury potatoes
• 100 ml milk or plant-based alternative
• 30 g butter or margarine
• 2 tbsp soy sauce
• 1 tsp mustard
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 tbsp breadcrumbs
• 1 tbsp olive oil
• Salt, pepper, and a pinch of nutmeg

For the gravy:

• 1 onion, diced
• 1 tbsp tomato paste
• 250 ml vegetable stock
• 1 tsp soy sauce
• 1 tsp mustard
• 1 tsp flour or cornstarch for thickening

1. Prepare the savoy cabbage: Remove 6 leaves from the savoy cabbage and blanch in boiling water for 1–2 minutes. Rinse with cold water, drain, and pat dry.
2. Fry the filling: Heat the oil in a large pan. Fry the onion, garlic, mushrooms, carrot, and grated tempeh for 5–7 minutes until golden brown. Deglaze with soy sauce, then add mustard, tomato paste, thyme, salt, and pepper.
3. Puree the mixture: Allow the sautéed mixture to cool slightly, then puree coarsely in a blender or with a hand blender to create a chunky but malleable mixture. Mix with breadcrumbs and cooked rice.
4. Shaping the roast: Line a loaf pan (approx. 24 cm) with parchment paper and line it with the savoy cabbage leaves so that they hang over the edge. Pour in the filling, smooth it out, and fold the leaves over it.
5. 
Baking: Bake in a preheated oven at 180 °C (convection) for 40–45 minutes. Remove the cover for the last 5 minutes so that the savoy cabbage browns slightly. Then leave to rest for 10 minutes. Optionally, spread with cranberry jam.
6. 
Mashed potatoes: Peel the potatoes and boil in salted water until soft. Drain, add butter and milk and mash to a creamy consistency. Season to taste with salt, pepper, and nutmeg.
7. 
Gravy: Fry the onion in oil, add the tomato paste and fry briefly. Deglaze with vegetable stock, stir in soy sauce and mustard. Simmer for 5 minutes, then thicken slightly with flour or starch. Season to taste.
8. Serving: Carefully turn out the roast and slice. Arrange on plates with mashed potatoes and gravy.