Quinoa & Lentil Stuffed Vegan Cabbage Rolls

• Vegan
• Gluten free

• Produce

  • 3/4 cup Brown lentils
  • 1 head Green cabbage
  • 1 Onion, small

• Canned Goods

  • 1 (28 ounce can Tomato puree
  • 1 cup Vegetable broth

• Condiments

  • 1 tbsp Maple syrup
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Red wine vinegar
  • 1 tbsp Vegetable oil

• Liquids

  • 3 cups Water

Found on connoisseurusveg.com

Description

Ingredients

• 1 head of green cabbage (see note)
• 3/4 cup brown lentils
• 3 cups water
• 1/2 cup uncooked quinoa
• 1 cup vegetable broth
• 1 small onion, diced
• 1 tablespoon vegetable oil
• 1 tablespoon red wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• 1 (28 ounce) can tomato puree
• 1 tablespoon maple syrup (or sweetener of choice)
• 1 1/2 teaspoons red wine vinegar
• salt and pepper to taste

Directions

• Place about 3 inches of water into a large pot and add cabbage. Place over high heat. Bring to a boil, lower heat and and cover. Allow to steam until leaves peel off easily, about 20 minutes. Remove from heat and allow to cool for a few minutes.
• While the cabbage steams, begin preparing the filling. Place the water into a small saucepan and add lentils. Bring the water to a boil, lower heat and allow to simmer until lentils are just fully cooked, about 35 minutes, adding water to the pot as needed. When lentils are finished cooking, drain any excess liquid.
• While the lentils simmer, place broth into a small saucepan and add quinoa. Place over high heat and bring to boil. Lower heat, cover and allow to simmer until all of the water is absorbed, about 20 minutes. Remove from heat and allow to sit with the lid on the pot for 5 minutes.
• Coat the bottom of a large skillet with oil and place over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add 1 1/2 cups of the cooked lentils and 1 cup of the cooked quinoa, along with red wine vinegar, soy sauce, smoked paprika, salt and pepper to taste. Flip a few times just to combine the ingredients, then remove from heat.
• Preheat the oven to 350°.
• Stir all sauce ingredients together in a small bowl, then distribute about 1/2 cup of the sauce into the bottom of 9 x 9 inch baking dish.
• Peel a leaf off of the cabbage head and place it onto a work surface with the stem side facing you. Trim any very thick portions of the leaf near the base. Spoon 3 to 4 tablespoons of filling onto the center of the leaf. Fold the base side over the filling, then wrap the sides inward over the filling. Roll the center away from you to wrap everything up. Place the roll, seam side down, into the baking dish. Repeat until all of the filling is used.
• Spoon remaining sauce over the rolls, cover and bake for 1 hour. Remove from oven and allow to cool for a few minutes before serving.