YellowBird Enchilada Sauce: Bring 2 cups of veggie broth to a simmer. Whisk in tomato paste, YellowBird Jalapeno Sauce, and sugar. Add 1/2 cup of the hot mixture to the flour and mix until a paste forms. Slowly mix the paste back into the broth mixture. Bring to a simmer and cook for 2 minutes.

Add olive oil to a deep saute pan and warm over a medium-high heat. Add in mirepoix and saute until tender. Add riced cauliflower and broccoli and cook for a couple minutes.

Add in taco mix and fully combine. Mix in tempeh, white beans, and chiles. Set mixture aside.

Fill a large pot with water and bring to a boil over a medium-high heat. Remove 8 large whole cabbage leaves from the raw head of cabbage. Place 1-2 leaves in the boiling water at a time and cook for about a minute. Continue until all eight leaves are blanched.

Preheat oven to 375 degrees F. Coat a lasagna pan with 1/2 cup of the YellowBird enchilada sauce.

Lay blanched cabbage leaves flat and spread a heap of the mixture at the bottom middle. Fold in the sides, and then roll the leaves up. Place the enchiladas seam-side down into the pan, evenly spaced.

Pour the remaining sauce over the top. Top with cheese and bake covered for about 25 minutes.

Remove from oven and top with sour cream and chopped cilantro.