For the ragù: add the carrots, celery and onion to the instant pot (or regular pot) with 1 tbsp of olive oil and a pinch of salt, and sauté for 5 minutes (or until soft).

Add the soy TVP to the pot, mix well for 30 seconds, then pour over the wine. Allow the alcohol to evaporate, then add the tomato sauce, the water and the black pepper, mix well and set the chilli mode on the Instant Pot for 15 minutes (or cook for double the time in a traditional pot).

Once ready allow it to cool to lukewarm/room temperature.

Rinse the cabbage leaves well under the water and boil in abundant salted water for 3 to 5. Drain well and set on a cooling rack (or plate) coated in a clean kitchen cloth to cool down.

Add the vegetable oil and flour in a bowl to make the besciamelle sauce. Whisk until combined. Microwave for 30 seconds at 800W. Add plant based milk a bit at a time, whisking thoroughly until combined. Add salt, pepper and nutmeg. Microwave for 3 minutes at 800W. Whisk the sauce another time then microwave for another 3 minutes at 800W. Alternatively you can make it in a small pan over a regular stove.

In a bowl mix the tomato sauce with the oil, salt, pepper, garlic & onion powders, and basil (dry or fresh, finely chopped). Spread the sauce on the bottom of a 20x30 oven tray.

Trim off the thick part of the core to each cabbage leaf, then open the leaves on a plate or working surface and scoop in enough soy ragù to form a 2 cm thick cabbage cannelloni.

Arrange the rolls in the oven tray over the tomato layer.

Pour the pant besciamelle over the cabbage rolls forming an uniform, creamy layer. You can top it with some grated vegan parmesan cheese or nutritional yeast if you like, and a touch of more black pepper and a drizzle of olive oil.

Bake at 180° C (355°F) for 30 minutes or until the besciamelle top turns slightly coloured.

Serve the vegan Savoy Cabbage Rolls warm as a main dish with your favourite sides.