You Will Need:
1 package veggie ground beef (we used Smart Ground)
1/2 cup breadcrumbs
2 medium shallots, diced finely
1 handful of basil, chopped
1 handful thyme, chopped
1 handful oregano, chopped
4 cloves garlic, minced
1/2 teaspoon freshly ground pepper
8 large Swiss chard leaves, stems removed
2 cups vegetable broth
1 teaspoon olive oil
1/2 teaspoon crushed red pepper
1 14 oz can crushed tomatoes
Parmesan cheese (optional)
In a large bowl combine the veggie beef, the bread crumbs, 1 tablespoon of shallots and 1/2 of the basil, thyme, oregano and garlic.
Spoon some of the ground beef mixture into the center of each chard leaf and place each filled leaf, seam side down, into a large skillet. (You will probably be able to fit about 4 stuffed leaves into your skillet at once.) Once you have about 4 leaves filled with the ground beef mix, pour 1 cup broth into the skillet, cover and bring to a boil over high head. Once it comes to a boil, reduce the heat to a simmer. Cook the stuffed leaves for about 8 minutes. Then, using a spatula, remove the cooked stuffed leaves from the skillet and set aside (cover them with a lid or foil to retain heat). Repeat this process with the rest of the stuffed leaves and the rest of the vegetable broth.
While your second batch of leaves cooks up, heat your oil in a saucepan over medium heat. Add the rest of the shallot, red pepper, black pepper, and the rest of the herbs and garlic. Cook about 1-2 minute and then add the can of tomatoes. (If you have any of the veggie beef mix left over this can be added in as well.) Cook for about 8 minutes, adjusting seasoning to taste.
To serve, put your rolls on a plate and top with the tomato sauce mixture. Garnish with cheese if you like.