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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 3

Dice the onion, carrot, celery, and mushrooms into small pieces. Mince the garlic.

Step 4

Add the onion, carrot, and celery to the skillet and sauté for 5 minutes until softened.

Step 5

Add the minced garlic and mushrooms to the skillet. Cook for another 5 minutes until the mushrooms release their liquid and shrink.

Step 6

Stir in the cooked quinoa, matzo meal, salt, black pepper, and paprika. Mix well and let the mixture cool slightly.

Step 7

If using vegetarian sausage casing, rinse and dry it; if using cabbage leaves, blanch them in boiling water for 2 minutes and pat dry.

Step 8

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.

Step 9

Place stuffed rolls seam-side down in a baking dish.

Step 10

Pour vegetable stock over the rolls and drizzle the remaining 1 tablespoon of olive oil over the top.

Step 11

Cover the dish with foil and bake for 30 minutes.

Step 12

Remove the foil and bake for an additional 15-20 minutes, until the tops are golden and slightly crisp.

Step 13

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1212.0g)

Amount per serving	% Daily Value*
Calories	1267.1

Total Fat 47.0g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 7.5g
Cholesterol 0mg	0%
Sodium 4068.0mg	0%
Total Carbohydrate 178.2g	0%
Dietary Fiber 22.2g	0%
Total Sugars 26.2g
Protein 35.9g	0%

Vitamin D 0IU	0%
Calcium 236.4mg	0%
Iron 8.6mg	0%
Potassium 2838.3mg	0%

*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.

Source of Calories

Fat: 33.1%

Protein: 11.2%

Carbs: 55.7%