Vegan Cabbage Rolls
Description
These stuffed vegan cabbage rolls are made with tender leaves of cabbage wrapped around a hearty mixture of lentils, rice and vegetables, baked up until piping hot! This is definitely one of my favorite recipes.
Ingredients
| 2 tablespoons oil (30 mL) |
| 1 onion, chopped |
| 2 carrots, peeled and chopped |
| 2 cups sliced mushrooms |
| 2 celery stalks, minced |
| 1 tablespoon minced garlic (15 mL) |
| 3 tablespoons soy sauce (45 mL) |
| 1 tablespoon dried oregano (15 mL) |
| 1 tablespoon dried basil (15 mL) |
| 2 tablespoons maple syrup (30 mL) |
| 2 tablespoons tomato paste (30 mL) |
| 2 1/2 cups vegetable broth, divided (625 mL, divided) |
| 1 can (19 oz./540 mL) brown lentils |
| 1/2 cup basmati rice, uncooked (100 g) |
| 6 Savoy cabbage leaves |
| 1 to 2 cups vegetable broth (250 mL) |
| 1 to 2 cups tomato sauce (250 mL) |
Directions
- 1
- Preheat oven to 350°F (180°C).
- 2
- Heat oil and sauté onion for 2 minutes. Add carrots, mushrooms and celery, and cook for 10 minutes.
- 3
- Add garlic, soy sauce, oregano, basil, maple syrup, and tomato paste. Mix well.
- 4
- Stir in 1/2 cup (125 mL) vegetable broth and lentils. Cover and simmer for 10 minutes.
- 5
- Add rice and 1 cup (250 mL) vegetable broth. Cover and let simmer for another 10 minutes. Set aside.
- 6
- Immerse cabbage leaves in boiling water for 1 minute. Let cool.
- 7
- Spoon lentil mixture into softened cabbage leaves and roll tightly. Place stuffed cabbage rolls side by side in a baking dish.
- 8
- Heat remaining 1 cup (250 mL) vegetable broth and pour over rolls, making sure to cover them up to the half point.
- 9
- Pour tomato sauce over all rolls, cover with foil and bake for 45 minutes, or until cabbage is tender.
- 10
- Remove foil and broil for 2 minutes.
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