Ricotta Cabbage Rolls
Cabbage leaves, stuffed with lentil 'meat' and plant-based ricotta in a tomato sauce, these Ricotta Cabbage Rolls are vegan and gluten free.
Ingredients
Lentil Mushroom Mixture
- 1/2 small onion finely chopped
- 5 cloves garlic minced
- 1 dried chilli minced
- drizzle olive oil
- sprinkle salt
- 1 pack cremini mushrooms finely chopped
- 1/2 cup broth or half cup water plus 1 tsp miso paste
- 1 can Italian lentils
- 1/8 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp dill
Vegan Ricotta
- 270 grams medium firm tofu excess water squeezed out
- 150 grams cashew cheese or vegan cream cheese
- 1/2 tsp salt
Tomato Sauce
- 790 grams finely chopped tomatoes
- 1/4 tsp salt
- 3 tsp garlic powder
- 1 tsp olive oil
- 1/8 tsp sugar
Cabbage
- 10 leaves cabbage
Instructions
Lentil Mushroom Mixture
- Add finely chopped tomatoes, garlic, dried chilli and salt to a pan with a drizzle of olive oil. Sauté until onion translucent.
- Add in chopped mushrooms, lentils, broth, salt, garlic powder and dill. Sauté on medium high until mushrooms softened and broth reduced. Remove from heat.
Cabbage
- Wash cabbage and add to boiling water for 5-7 mins. Strain. Remove the toughest part of the ribbing from the bottom of each leaf by cutting out a V shape in each leaf. Set aside.
Vegan Ricotta
- Add tofu, cashew cheese and salt to a bowl and mix together well.
Tomato Sauce
- Add finely chopped tomatoes, salt, garlic, olive oil and sugar to a bowl and mix.
Making the Cabbagerolls
- Preheat oven to 400 degree fahrenheit.
- Add 1/2 cup tomato sauce to a bowl with the lentil mushroom mixture.
- Add a spoonful of lentil mushroom mixture to a cabbage leaf. Add a dollop of ricotta. Fold the leaf over starting at the cut edge, fold each side then roll.
- Add roll to a large lasagna pan. Repeat with remaning leaves.
- Pour over remaning tomato sauce.
- Bake for 1 hour and 15 minutes covered, or until tender.