| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 11g | 1.5g | 37g |
| sugars | fibre | protein | salt |
| 5g | 6g | 8g | 1.2g |
Why I Love Canadian Vegan Cabbage Roll Burritos
As someone who thrives on blending cultures in my kitchen, the Vegan Cabbage Roll Burritos have a special place in my heart. This recipe brings together the hearty, comforting flavors of traditional cabbage rolls and the ease and portability of a burrito. Growing up with a mix of Cuban and Spanish culinary traditions, I’ve always treasured meals that have stories to tell and layers to unfold. These burritos remind me of the vibrant street food I’ve encountered during my travels, but with a healthy vegan twist that aligns perfectly with today’s mindful eating trends.
A Nod to Tradition, with a Twist
The Vegan Cabbage Roll Burritos encapsulate the essence of wholesome and hearty Canadian dishes while innovating with approachable, everyday ingredients. The use of cabbage wraps harkens back to classic Eastern European recipes, yet the incorporation of lentils and rice feels blissfully familiar. It’s a dish where every bite reveals different textures and flavors—soft rice, hearty lentils, earthy mushrooms, and the slight crunch of bell peppers.
What truly excites me about this recipe is how it marries tradition with convenience. Cabbage rolls are usually a labor of love, requiring time and patience. Transforming them into burritos not only shortens the prep time but also makes them more approachable for a weeknight dinner. Plus, using tortilla wraps adds that handheld convenience which is perfect for modern, busy lifestyles.
Influences from Culinary Maestros
My inspiration for this dish partly stems from renowned vegan chef Chloe Coscarelli, known for her creative plant-based recipes that are both nutritious and irresistibly delicious. Chloe’s ethos of making vegan eating accessible and enjoyable motivated me to create something that stays true to its roots while being innovative.
Feel free to serve these burritos with a side of tangy salsa or a fresh green salad—it makes for a versatile meal that can cater to any occasion. Alternatively, if you’re looking to celebrate more of that fusion spirit, consider pairing it with my coconut milk-based tropical soup—a perfect example of how diverse flavors can come together harmoniously.
When I first tried these Vegan Cabbage Roll Burritos, I was instantly reminded of the simple joys of soulful cooking. The ingredients come together in such a harmonious way, producing a meal that’s both satisfying and nurturing. So next time you’re searching for a dish that ticks all the boxes of tradition, health, and convenience, give the Vegan Cabbage Roll Burritos a try—you’ll not only savor its deliciousness but also its rich history and innovation.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup mushrooms, diced
- 1 cup cooked lentils
- 1 cup cooked rice
- 1 can (15 oz) diced tomatoes
- 1/2 cup tomato sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 large head of cabbage
- 6 large tortilla wraps
- Salt and pepper to taste
- Optional: fresh parsley, chopped
Method
Step One: Prepare the Cabbage
– Carefully remove the leaves from the cabbage head.
– Blanch the leaves in boiling water for 2-3 minutes until they are pliable.
– Remove from water and set aside to cool.
Step Two: Cook the Filling
– In a large pan, heat the olive oil over medium heat.
– Add the diced onion and sauté until translucent, about 5 minutes.
– Add the minced garlic and cook for another minute.
– Add the diced bell pepper and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
– Stir in the cooked lentils, cooked rice, diced tomatoes, and tomato sauce.
– Add the soy sauce or tamari, smoked paprika, dried thyme, and ground cumin.
– Mix well and cook for another 5-10 minutes, allowing the flavors to meld.
– Season with salt and pepper to taste.
Step Three: Assemble the Cabbage Rolls
– Lay a cabbage leaf flat and place a portion of the filling in the center.
– Fold the sides of the leaf over the filling and roll it up from the bottom to form a tight roll.
– Repeat with the remaining cabbage leaves and filling.
Step Four: Assemble the Burritos
– Lay a tortilla wrap flat and place a cabbage roll in the center.
– Fold the sides of the tortilla over the cabbage roll and roll it up tightly.
– Repeat with the remaining tortilla wraps and cabbage rolls.
Step Five: Serve
– Slice the burritos in half, if desired.
– Optional: Garnish with fresh chopped parsley.
– Serve immediately and enjoy your vegan cabbage roll burritos!
