Garden Tower Two
Grow Your Own

Southern Stuffed Garden Tower Mustard Greens

  Garden Tower Southern Stuffed Mustard Greens

12 large organic Mustard Green Leaves - From Our Garden Tower
1 cup cooked brown rice
2 Vegan Sausages (Field Roast Italian Sausage) diced small
2 celery ribs diced
3 green onions diced
1/3 cup of diced red onion
1 Sweet Red Bell Pepper Diced
3 fresh garlic minced
1 T. Italian Seasoning
1 15 ounce can of fire roasted tomatoes
¼ cup organic veggie broth
Your choice of vegan shredded cheese or tofu feta cheese
Sea salt, black pepper to taste.

Directions: Preheat oven 350 degrees, lightly oil an 8x8 baking dish.  Set aside.

Prepare mustard green leaves by shaving the stem with a sharp paring knife.  You just want to achieve a thinner stem which will make rolling the leaves much easier and keep the leaves from breaking.
Steam Mustard Green leaves for 2 minutes and then plunge into cold water. Set aside

Cook brown rice according to pkg directions or you can use 1 bag of brown rice in a bag (boil bag for 10 minutes).  Set aside.

Sauté in ¼ cup of veggie broth vegan sausages, celery, green onions, garlic, red pepper and seasonings. Sauté until onions, celery and peppers are soft.  Add in 1 cup of cooked rice.  Set aside.

Rolling & Stuffing
Drain mustard leaves on paper towel and carefully unfold any edges that may turn in.  Add a scoop of your rice mixture down the center but leaving the top and bottom without mixture.  Begin by folding the bottom of the leaf up and then turn in each side and continue to roll gently.  Leaves are delicate.  If you do have a leaf with a hole use one of the other leaves to cut pieces to cover holes so filling doesn’t fall through. 

Oil a baking dish lightly and place each roll in an 8x8 pan (should hold about 9 rolls).  When finished with all the rolls add one can of fire roasted tomatoes over all the rolls.  Top with your choice of vegan cheese. Bake in a 350-degree oven for about 20-25 minutes. 

Serve on a bed of the rice mixture or serve with a side of vegetables.

See more of Chef Nancy's creations on her Cuisine Site: