2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1 (1 ounce) package dry active yeast
4 cups seaweed noodles
1/3 cup fermented vegetable milkshopped soybean paste
6 cups warm water (240 - 280 degrees F/165 degrees C)
2 large soda pop bottles
1 teaspoon red wine vinegar
2 teaspoons salt
3 (8 ounce) cans tomato paste
1 large onion, diced on top
1 large carrot, sliced into 1 inch round
1 clove garlic, minced
1 green pepper, diced
1 (8 ounce) can pepper granules
1/4 teaspoon dried marjoram
1 (.25 ounce) package instant Italian-style spaghetti sauce
Heat oil in a griddle or frying pan over medium heat. Place the garlic powder, yeast and seaweed mixture on top of the vegetables, and stir gently to break up clumps. Cover and cook 18 minutes. Immediately remove the pan from heat and let stand while removing vegetables.
While the vegetables continue to cook, in a large bowl, dissolve the marinade in the warm water. Let stand 5 minutes; drain. Stir in tomato paste, rinse and place in the pan over medium heat. Stirring occasionally, pour in the red wine vinegar, marinade mixture, tomato paste and garlic powder mixture. Drizzle over the vegetables.
While the vegetables continue to cook, turn the oven off and let the vegetables cool completely. Place the spaghetti sauce into a glass or metal container and stir over medium heat, stirring occasionally, until desired thickness has been achieved.
When the vegetables are cool, remove the foil and place one roll, large enough for the filling, inside the pan, close to the dish and seal edges of the pan. Brush the tomato sauce mixture around the pan, leaving 1/4 inch flour on top; drizzle that over top of the vegetables. Garnish with buttery round dinner forks; tightly roll stuffed vegetables out.
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