Vegan Asian Gawumpki

2.5 cups okara (thaw if frozen)
4 cloves garlic, coarsely chopped
1 medium yellow onion, chopped
1 1/2 teaspoons fine salt, divided
8 ounces brown mushrooms
1/2 cup rolled oats (not instant)
1 can chickpeas, roasted
2 tablespoons ground flaxseed meal
2 tablespoons nutritional yeast
1 teaspoon dried sage
1 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
4 tablespoons olive oil
1 large napa cabbage head
1 small can tomato paste

If using dried mushrooms, rehydrate in warm water for 30 minutes and strain/save broth – use broth to hydrate mix until it forms nice meatballs when rolling

Grind flax and all seasoings together in coffee grinder before adding to mixture

Saute onions in olive oil for 2 minutes then add diced garlic and cook until opaque and softened (do not let brown).

Add okara to pan and mix.  Does not need heated through, just warm to combine.

Using food processor, grind mushrooms, oats, chickpeas and spices together.

Add everything to a large bowl, sprinkle with nutritional yeast and add tomato paste.  Mix all together with hands until well distributed.  Add extra olive oil and/or reserved mushroom broth (or use veggie broth) until the mix is moistened and holds together in a meatball when rolled.

Cut off bottom of napa cabbage and drop one leaf at a time into boiling water at least 30 seconds.  Remove leaf and thin the stem with sharp knife for easier rolling.

Load up leaf with mix and roll, tucking around the mix and then tuck sides under the roll as you close.

Dump 1 qt CFK tomato sauce in bottom of full size steamer pan.  Arrange rolls in pan with a little space between.  Make meatballs from remaining mix and out in between 4 rolls. Chop thinned stems and remaining inside of napa cabbage and add to top of meatballs.  Cover entire pan with another quart of CFK Spaghetti Sauce.

Bake at for one hour at 400 or until cooked through.