Vegan Cabbage Wrap

Ingredients:
1 large head of cabbage
1 cup cooked quinoa
1 cup cooked black beans
1 small red onion, diced
1 bell pepper, diced
2 carrots, grated
1/4 cup fresh cilantro, chopped
2 tablespoons soy sauce or tamari
2 tablespoons lime juice
1 tablespoon maple syrup or agave nectar
1 teaspoon ground cumin
Salt and pepper to taste
Instructions:
Start by carefully removing the cabbage leaves from the head of cabbage. You’ll want large, intact leaves that can be used as wraps. Set them aside.
In a large mixing bowl, combine the cooked quinoa, black beans, diced red onion, diced bell pepper, grated carrots, and chopped cilantro.
In a separate small bowl, whisk together the soy sauce (or tamari), lime juice, maple syrup (or agave nectar), ground cumin, salt, and pepper. This will be the dressing for the filling.
Pour the dressing over the quinoa and vegetable mixture and toss everything together until well combined.
Take a cabbage leaf and spoon a generous amount of the filling mixture onto the center of the leaf. Fold in the sides of the leaf and then roll it up tightly, similar to a burrito. Repeat with the remaining cabbage leaves and filling.
Serve the cabbage wraps as they are, or for added flavor, you can lightly pan-fry them in a non-stick skillet until the cabbage leaves are slightly softened and crispy on the edges.
Optional: Serve with a dipping sauce of your choice, such as a spicy peanut sauce or a tahini-based dressing.