Savoy Cabbage Rolls:

1. Add onion, garlic cloves, celery and shiitake to a non-stick skillet, and cook for about 10 minutes, stirring occasionally, until veggies soften. Add 1-2 tablespoons of water at a time to prevent burning.
2. Transfer sautéed veggies to a food processor. Add walnuts, white beans, chestnuts, mustard, vinegar, tomato paste, nutritional yeast, herbs, and spices, and process until everything is combined. Make sure you leave some texture.
3. Blanch cabbage leaves in boiling water for 2 to 3 minutes, then transfer immediately into ice water, to keep the bright green color. Drain leaves and lay out on a plate or board. Remove any thick stem on cabbage leaves with a knife.
4. Add a handful of stuffing into the center of each leaf. Fold in the sides and roll the cabbage up. Secure rolls with a toothpick.
5. Heat up vegan butter or oil in a large skillet over medium high heat. Add cabbage rolls, and fry them on each side for 2-5 minutes, or until crispy.
6. Serve cabbage rolls immediately or place them in a baking dish in the oven at 150°C/300°F to keep them warm. Remove toothpicks before serving.

Parsnip Tahini Puree:

1. Peel and dice potatoes and parsnip. Bring a pot of salted water to a boil, then add veggies, and cook for 20-25 minutes, until both potato and parsnip cubes are cooked. Drain them.
2. Add tahini, garlic powder, and milk to parsnip and potatoes, and mash them with a potato masher, until smooth. Add more milk, if needed. Season with salt and pepper.
3. Serve savoy cabbage rolls over parsnip puree, with cranberry or lingonberry sauce on the side. Enjoy!