Vegan Cabbage Rolls with Lentils & Brown Rice

Cabbage rolls made with a vegan twist: steamed cabbage stuffed with hearty lentils and brown rice, mushroom, onion, fresh garlic, celery, and tomatoes.

Vegan Cabbage Rolls with Lentils & Brown Rice

INGREDIENTS:
  1. 1 head bok choy cabbage steamed
  2. 1 cup brown rice cooked
  3. 1 cup lentils cooked
  4. 2 small tomato diced
  5. 1 stalk celery chopped
  6. 2 cup mushroom sliced
  7. 1 onion chopped
  8. 5 cloves garlic minced
  9. 3 tbsp olive oil
  10. 650 mL tomato sauce divided
  11. salt & pepper to taste

INSTRUCTIONS:
  • In a medium saucepan, bring water and rice to a boil. Add a pinch of salt to prevent the rice from sticking. Once boiling, cover and reduce heat to a simmer for about 30 minutes, or until the water has all been absorbed.
  • In a small saucepan bring lentils and 2 cups of water to a boil, over high heat. Cover, reduce heat to a simmer, and cook for 30 minutes or until lentils are tender.
  • Dice the tomatoes. Chop the celery. Slice the mushroom. Then, add all the cut veggies to a large mixing bowl. Set aside.