Peel and grate 1/4 small celeriac.

Crumble 200 g Texas Roast chickpea tofu into a mixing bowl.

Combine the grated celeriac and crumbled chickpea tofu thoroughly to make the filling.

Remove the core from 1 savoy cabbage.

Blanch the whole savoy cabbage in boiling water for 8 to 10 minutes.

Separate 14 large cabbage leaves and trim away the thick white rib ends.

Lay 2 cabbage leaves slightly overlapping for each roulade.

Divide the filling into 7 portions and place one portion on each cabbage-leaf pair.

Fold in the cabbage sides and roll each portion tightly like a burrito.

Press the roulades gently with a kitchen towel to keep their shape.

Heat 1 tbsp cooking oil in a large deep pan over medium heat.

Fry the 7 roulades on both sides until lightly browned.

Stir 2 tbsp tomato sauce and 1 tbsp wheat flour into the pan over medium heat.

Pour 500 ml water and 100 ml vegan cooking cream into the pan.

Season the sauce with 1 tbsp soy sauce, salt, black pepper, 1 tsp paprika, and 1 tsp rosemary.

Stir the sauce until smooth and bring it to a gentle simmer.

Place the browned roulades in the simmering sauce.

Cover and cook the roulades over medium heat for 20 minutes.