Stuffing:
2 cups TVP
2 cups boiling water
2 cups cooked brown rice
1 small onion, diced
4 cloves garlic, diced
2 tbsp fresh basil, finely chopped
1/2 orange bell pepper, diced
1/2 cup breadcrumbs
1 tbsp truffle oil
salt & pepper

Sauce:
2 tbsp olive oil
1/2 cup red bell pepper, diced
3 cloves garlic, diced
1 tomato, diced
4 tbsp tomato paste
dry vermouth
salt & pepper

1 bunch collard greens, rinsed


To prepare the stuffing, combine the TVP & boiling water in a large bowl, let sit for 10 minutes. Add the rice, onion, garlic, basil, orange bell pepper, breadcrumbs, truffle oil, salt and pepper and mix well.

To prepare the sauce, heat olive oil over medium heat. Add red bell pepper and garlic. After about 5 minutes, add tomato. Stir regularly. Add tomato paste. Add vermouth and continue to stir. Let it heat, reduce, and thicken. Season with salt and pepper to taste.

Preheat oven to 400F/200C. In a baking dish, pour a little sauce in the bottom. Chop off the bottom stems of the collard greens. Roll a bit of stuffing into each collard leaf. Place each roll in the baking dish. Top with the rest of the sauce and any additional oil or vermouth that you wish. Bake for 30 minutes.