Plenty of yum here! Enjoy a delicious vegan loaf that will satisfy even the most dedicated meat eaters in the group. The texture coupled with a combination of smoky flavours, apple and lemon, gives it a delicious fulfilling note that’s perfect for all taste buds. Enjoy it with a drizzle of creamy mustard sauce and a side order of slaw.
Tip
Looking to add a little side dish? A shredded colourful slaw with apple fits the bill. Toss with a light oil and vinegar dressing and sprinkle with toasted walnuts. Let sit and marinate while loaf bakes.
Smoky Lentil and Walnut Stuffed Cabbage
Ingredients
- 4 large outer Savoy cabbage leaves
- 2 Tbsp (30 mL) grapeseed oil
- 1 cooking onion, peeled and diced
- 2 stalks celery, finely diced
- 1 large carrot, peeled and grated, about 1 cup (250 mL)
- 1 large clove garlic, smashed and minced
- 14 oz (398 mL) canned lentils, rinsed and drained
- 1 cup (250 mL) walnut halves, chopped and toasted
- 1 peeled and cored apple, grated
- 1 lemon, juice only
- 3 Tbsp (45 mL) ground flaxseed
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) sea salt
- 1/2 tsp (2 mL) smoked paprika
- 1/2 cup (125 mL) vegan mayonnaise
- 1 Tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) maple syrup
- 1 tsp (5 mL) nutritional yeast
Nutrition
Per serving:
- calories320
- protein9g
- fat23g
- saturated fat3g
- trans fat0g
- carbohydrates25g
- sugars7g
- fibre6g
- sodium544mg
Directions
01
Preheat oven to 350 F (180 C). Oil 8 x 4 x 2 in (1 1/2 L) loaf pan. Set aside.
02
Fill large saucepan with water and bring to a boil over medium-high heat. Add cabbage leaves and blanch for about 2 minutes, or until pliable. Gently remove from simmering water and drain on kitchen towels. When cool enough to handle, line bottom and sides of loaf pan with blanched cabbage leaves, letting them hang over the edges of the loaf pan by a few inches. Set pan aside.
03
In saucepan, heat oil. Add onion and celery, and sauteu0301 over medium heat until soft. Add grated carrot and garlic, and sauteu0301 for 2 more minutes, stirring often until soft.
04
Remove from heat. Gently fold in lentils, walnuts, grated apple, lemon juice, and ground flaxseed. Sprinkle with seasonings and fold in until blended. Spoon into cabbage-lined loaf pan and pack down. Fold cabbage leaves hanging over the edges overtop, pressing down to evenly cover lentils. Loaf can be covered and refrigerated for several hours or overnight, if you wish.
05
Bake, covered, in preheated oven for 35 minutes, if freshly made, or longer, if refrigerated overnight. Loaf is ready when piping hot when tested in centre. Remove and let rest for 10 or more minutes.
06
Meanwhile, prepare sauce by combining ingredients in a bowl. Whisk until emulsified and creamy. Add a little water to make it pourable. Set aside.
07
Place a platter on top of rested loaf, and invert. Gently lift pan. Let rest a few more minutes before slicing and serving with a little sauce.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
