Elevate your dining experience with the inviting aroma and savory delight of Vegan Stuffed Cabbage Rolls. This plant-based rendition of a classic comfort dish introduces a symphony of flavors and textures that promises to satisfy both the discerning palate and the conscientious appetite.
The heart of this culinary masterpiece lies in the carefully crafted stuffing, a harmonious blend of cooked quinoa or rice, hearty lentils, aromatic onions, garlic, and the sweetness of grated carrots. Infused with dried thyme and oregano, the stuffing becomes a medley of tastes that mirrors the warmth of traditional recipes, all while embracing the principles of a compassionate and sustainable lifestyle.
Each cabbage leaf serves as a tender cocoon, cradling the flavorful filling and imparting a delightful bite. The rolls, neatly arranged in a baking dish, are generously smothered with a rich tomato sauce that marries the sweetness of crushed tomatoes with the herbal notes of basil and parsley. As they bake, the rolls absorb the essence of the sauce, creating a mouthwatering synergy that is both comforting and nourishing.
Whether served as a wholesome family dinner or showcased as a centerpiece for gatherings, these Vegan Stuffed Cabbage Rolls are a testament to the creativity and versatility of plant-based cuisine. They transcend dietary boundaries, offering a satisfying and memorable culinary experience for all who appreciate the artistry of compassionate cooking. Unveil the layers of flavor and embrace the warmth of a dish that proves, once again, that plant-based living is as indulgent as it is ethical.
Vegan Stuffed Cabbage Rolls
Ingredients:
For the Cabbage Rolls:
- 1 large head of cabbage
- 1 cup (200g) cooked quinoa or rice
- 1 cup (150g) lentils, cooked
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (150g) mushrooms, finely chopped
- 1 medium carrot, grated
- 1 can (400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 8 large cabbage leaves, blanched
For the Sauce:
- 1 can (400g) crushed tomatoes
- 1 teaspoon maple syrup or agave nectar
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Remove the core from the cabbage and carefully peel off 8 large leaves. Blanch the leaves in boiling water for about 2-3 minutes or until they are pliable. Remove and set aside.
- In a large mixing bowl, combine the cooked quinoa or rice, cooked lentils, chopped onion, minced garlic, chopped mushrooms, grated carrot, diced tomatoes, tomato paste, oregano, thyme, salt, and pepper. Mix well.
- Place a cabbage leaf on a flat surface. Spoon a portion of the filling onto the center of the leaf. Fold the sides of the leaf over the filling and then roll it up, creating a cabbage roll. Repeat for the remaining leaves and filling.
- Place the cabbage rolls in a baking dish, seam side down.
- In a separate bowl, mix together crushed tomatoes, maple syrup or agave nectar, dried basil, salt, and pepper. Pour the sauce over the cabbage rolls.
- Cover the baking dish with foil and bake in the preheated oven for about 30-35 minutes or until the cabbage rolls are heated through.
- Serve the vegan stuffed cabbage rolls hot, and optionally garnish with fresh herbs.
Nutritional Information (Approximate per serving, based on 1 cabbage roll):
- Calories: 200-250
- Protein: 10-15g
- Fat: 1-3g
- Carbohydrates: 40-45g
- Fiber: 8-10g
- Sugar: 8-10g
- Sodium: 300-400mg
These values are estimates and may vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences and requirements.
