Add 1 tbsp oil to a large pan over medium-high heat. Sauté the onions for 5 minutes, until translucent. Stir in the garlic for a minute to release fragrance.

Add in the mushrooms. Cook for 5 minutes, until softened. Stir in the spices, with remaining 1 tbsp oil.

Mix in the rehydrated TVP. Cook for 5 minutes until browned, stirring frequently. Give it a taste test and adjust if needed. Remove into a bowl to cool down.

Add the mixture to a food processor. Pulse a few times to break everything down. Blend again with the tomato paste and pomegranate molasses.

Combine the vegan meat with the rinsed/soaked rice in a bowl.

Zucchini: Cut off the top and bottom ends using a knife, only removing the inedible parts. Carefully hollow out the insides using a corer. Stuff with the filling, tapping the bottom of the zucchini to fill in the gaps. Leave some space at the top to allow the rice to expand.

Grape Leaves: Rinse off the brine from the jar. Snip off the strings of each leaf. Place on a plate with the soft side facing down. Spread a heaping teaspoon (or tablespoon, depending on leaf size) to the bottom centre. Fold over the bottom, tuck in the sides, roll it up tightly.

Cabbage Rolls: Cut off the core of a cabbage head at an angle. Drop into boiling water to soften the leaves and blanch for a minute. Cool down. Cut off the stem (or smash it down). Add a heaping tablespoon of the filling to the centre. Fold/tuck/roll, similar to grape leaves.

Onions: Cut off both ends of an onion (keeping it intact). Make a slit vertically to remove the peel. Cut through to open a ‘pocket’. Add to boiling water for 10 to 15 minutes to soften. Remove into a bowl of ice water to cool down. Remove layers of the onion. Stuff with a tablespoon’s worth of the filling, starting from one side. Roll to cover from other end.

Add tomato and potato slices to the bottom of a large pot. Followed by the zucchinis, facing opposite ends. Add the stuffed onions, packing them tightly to avoid bursting when cooking. Continue with the larger grape leaves and cabbage leaves, then smaller ones.

Stuff in slices of garlic cloves in between the layers of stuffed vegetables.

Mix the sauce ingredients in a bowl. Drizzle over the vegetables. Cover with more water/broth to reach the top level.

Place a heat-proof plate on top and press down to hold everything in place. Bring to a simmer over high heat, then turn down to low and cover with a lid. Cook for an hour and a half, until vegetables are soft and tender.

Drizzle a squeeze of lemon juice over the vegetables and let sit to soak up. Drain out the sauce into a bowl. Empty into a platter to serve with the sauce.