Meatless Monday with Vegan Brown Rice and Lentil Stuffed Cabbage Rolls | Miratel Solutions

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Meatless Monday with Vegan Brown Rice and Lentil Stuffed Cabbage Rolls

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

Cabbage rolls are a common dish in a variety of cuisines. Generally they are made with various meats, grains, vegetables and even seafood and tofu – it’s sort of a whole meal wrapped up in a cabbage leaf. Not traditionally vegan fare but we’d like to change that with the Vegan Brown Rice and Lentil Stuffed Cabbage Rolls recipe we are sharing today. According to the chef of this great recipe, “These stuffed cabbage rolls are mixed with green lentils and brown rice as a healthy, plant-based meat substitute to corned beef. Topping them with vitamin C-rich tomato sauce also makes it an even better source of iron!” This delicious recipe comes courtesy of Kathryn Pfeffer-Scanlan of One Hungry Bunny via the always inspiring One Green Planet.

INGREDIENTS (serves 4)

  • 1 large green cabbage, wholeVegan brown rice and lentils cabbage rolls
  • 2 tablespoons extra virgin olive oil
  • 1 cup cooked green lentils (1/2 cup dried lentils)
  • 2 cups cooked brown rice (3/4 cup dried rice)
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1/2 cup dried apricots, finely chopped
  • 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon paprika
  • 1 tablespoon soy sauce, low-sodium (tamari if gluten-free)
  • 2 tablespoons tomato paste (Split between filling and tomato sauce)
  • 1 15-ounce can diced tomatoes, no salt added
  • Crushed red pepper flakes to taste

PREPARATION

  1. Bring a large stock pot of water to boil. Place whole cabbage in pot and boil until leaves are tender and easily peel off (about 5-7 minutes). Turn off heat and carefully remove the cabbage and place on a cutting board. Pull the leaves apart (keeping them whole) and place on a paper towel lined surface.
  2. While cabbage is boiling, heat one tablespoon olive oil on medium high heat and sautée onions until translucent, about 5 minutes. Add the garlic, dried herbs, and spices to the pan. Heat an additional minute or until fragrant. Remove from heat and transfer to a large mixing bowl. Wipe out the pan.
  3. Stir in the lentils, rice, and dried fruit to the onion mixture. Add one tablespoon of tomato paste and soy sauce. Set aside.
  4. To make the rolls, place one to two tablespoons of the mixture onto end of a cabbage leaf, tuck in the sides and gently roll, like a burrito.
  5. In the same pan that made the onion mixture, heat the remaining olive oil on medium heat. Add the can of tomatoes, tomato paste, and red pepper flakes. Stir to combine and bring to a simmer, about 10 minutes.
  6. Place the rolls with the seam side down on atop the sauce. Let simmer and spoon sauce on top to moisten, about 5-10 minutes. (if using) and stir gently to combine.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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