To celebrate Vedge Pledge Month and World Vegan Month, Head Chef Lesley has shared some of her favourite and most popular vegan and vegetarian dishes for you to enjoy.
Stuffed cabbage leaves (Vegan)
40g wholemeal rice
½ onion sliced
50g chestnuts
30g dried cranberries
20g pistachio nuts toasted
2tbsp of olive oil
1 tbsp of red wine vinegar
1 tbsp of tamari
4 large cabbage leaves. Outer ones are best
Method
Blanch cabbage leaves in salted boiling water for a couple of mins.
Cook rice as instructions. Sauté onions until the slightly caramelised, add chestnuts cranberries and nuts and cook for 2 mins add cooked rice, vinegar, tamari and olive oil and cook for a further 2 mins allowing all moisture to absorb into rice
Dry cabbage leaves take out large stalk running through it so easier to roll. Overlapping split sections place the filling and roll them up into parcel and secure with a cocktail stick.
Place into a small dish drizzle with salt and olive oil. And bake for about 20 mins and service with fresh parsley and sauce of your choice.
Enjoy!
