9 de junio de 2023

Stuffed Vegan Cabbage Rolls

These delicious vegan cabbage rolls are a great way to get your veggies in! They are stuffed with a flavorful mix of plant-based ingredients, and cooked in a sweet and tangy tomato sauce. Not only are they healthy and delicious, but they are also easy to make, and sure to please even the pickiest of eaters!

Ingredients

1 medium head of cabbage
1 cup cooked brown rice
1/2 cup cooked quinoa
1/2 cup cooked lentils
1/2 cup diced onion
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
2 tablespoons vegan Worcestershire sauce

Preparation

1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2. Bring a large pot of water to a boil. Carefully place the cabbage head in the water and cook for 3-4 minutes, or until the outer leaves are softened and pliable. Remove the cabbage head from the water and let cool.

3. While the cabbage is cooling, make the filling. In a large bowl, mix together the cooked brown rice, quinoa, lentils, diced onion, fresh parsley, oregano, garlic powder, onion powder, pepper, and salt. Drizzle the olive oil over the mixture and mix until everything is evenly combined.

4. Peel off the softened outer leaves of the cabbage head and set aside. Place about 1/2 cup of the filling onto each cabbage leaf, then roll it up tightly, tucking the ends in. Place the cabbage rolls onto the prepared baking sheet.

5. To make the sauce, mix together the crushed tomatoes, tomato paste, vegan Worcestershire sauce, and 1/4 cup of water in a medium bowl. Pour the sauce over the cabbage rolls, making sure to cover them completely.

6. Cover the baking sheet with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cabbage rolls are golden and crisp on top. Serve warm.