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Spoon lentil mixture into softened cabbage leaves and roll tightly. Place stuffed cabbage rolls side by side in a baking dish. This recipe for Stuffed Vegan Cabbage Rolls was by reader request.

Vegan cabbage roll cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Vegan cabbage roll dishes which you make.

Alright, don’t linger, let’s practice this vegan cabbage roll formula with 19 substances which are absolutely easy to have, and we have to process them at the very least through 9 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients for Vegan cabbage roll:

1. Prepare 1 of small cabbage/ half big cabbage
2. Prepare 2 spoons - vegan butter/olive oil
3. Give for Salt
4. You need of Fillings
5. Give 1,5 cup rice
6. Make ready 50 gr of frozen mushroom (any kind)
7. Get 2 slices of bread (without crust)
8. You need 2 spoons - soy milk
9. Make ready 1 clove of garlic
10. Take 1 dice of vegetable broth (knorr)
11. Get 2 spoons - olive oil
12. Need for Oregano
13. Provide Salt
14. Need for Pepper
15. You need - Sauce
16. Take 12 spoons of canned tomato sauce/soup
17. Get 1 clove garlic
18. Take 1/3 glass - cooking white wine
19. Make ready 2 spoons for olive oil

From Vegan Vittles by Joanne Stepaniak. This is a tasty, simple and hearty dish. I didn't have quick cooking brown rice and just used cooked brown rice instead- about a cup and a half- and it turned out. Then check out these flavorful cabbage rolls packed with zucchini and rice - a delicious meal!

Vegan cabbage roll start cooking:

1. Prepare 18 sheets of cabbage leaves. Wash well with running water.
2. Boil water and put a pinch of salt. When the water is boiled, put cabbage leaves for 4 minutes and take out from the water.
3. Cut bread into small pieces and soften it with 3 spoon of soy milk. Crush and mix well. Cut 1 clove of garlic into small pieces and mix with the bread
4. Boil 1.5 cups of rice with 3 cups of water. Put 1 dice of vegetable broth dice. close with the lid for 10 mins. Tips: quick mix the rice when the dice is melted and close again with the lid.
5. After 10 mins, put olive oil, mushrooms, and bread mixture. Add 1 glass of water if it is too much dry. Mix with the rice and close the lid. It will be ready after 5 mins with medium high heat.
6. Put the filling into the cabbage leaves. Fill all 18 leaves. Tips: use a toothpick to seal the roll if you find it difficult to close.
7. Melt butter on the pan. Once melted, put all cabbage roll on the pan. Close with a lid. Leave for 5-7 minutes with medium heat.
8. On another pan, heat olive oil and 1 clove of garlic. Once you smell the garlic, put 12 spoons of tomato sauce/soup and 1/3 glass of white wine. Leave for 10 mins.
9. Serve cabbage roll with the tomato sauce and enjoy your vegan cabbage roll!

These tasty little cabbage parcels are filled with a vegan loaf mixture made from nuts, beans, and rice. It makes a fantastic healthy vegan centerpiece dish during the holidays. We had a long vacation weekend so I thought I'd get a step ahead for this months exchange. In honor of my polish grandmother I've decided to make galumpkis (cabbage rolls) and pierogi for the group. Golabkis AKA Stuffed Cabbage Rolls, veganized!

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