High Protein Napa Cabbage Rolls

0 Bring a large pot of salted water to a boil. Add 6-8 cabbage leaves at a time and cook for 1-2 minutes until softened, immediately transferring to a colander lined with paper towels to cool.
1 Heat a nonstick skillet over medium heat and add a splash of water or cooking oil to lightly coat. Add in the garlic, ginger and onion and sauté until tender, and then add the mushrooms, cooking for 3-4 minutes until very soft. Add the TVP, water and coconut aminos and stir, seasoning with salt and pepper to taste.
2 Lay one leaf at a time on a clean, dry surface and add 2-3 tbsp of filling, depending on the size of your leaves. Roll up tightly from the base of the leaf, tucking in the sides to make a perfect little roll. Repeat with remaining filling and leaves.
3 Clean out the skillet and heat over medium low heat, and add a splash of cooking oil if desired (optional). Add the cabbage rolls and cook for 2 minutes per side until lightly golden.
4 Prepare the sauce by combining all the ingredients in a jar and seasoning to taste.
5 Serve the rolls warm with dipping sauce.