Vegan cabbage “lasagna”

This is the lazy person’s cabbage roll, or gluten-free lasanga. Stuffed with mushrooms and hummus, the cabbage provides a nice clean flavor and a sturdy infrastructure.

1 small cabbage, leaves pulled apart

1 can chickpeas, drain most of the liquid

1 jar pasta sauce (we had leftover sitting in the fridge, so it was nice to use that up)

1 lb mushrooms

1 green onion

3 garlic cloves

1 faux beef bouillon

3 TBL nutritional yeast

Paprika, cayenne, oregano to taste

Preheat oven to 375. Blend chickpeas with small amount of liquid, paprika, cayenne. Blend mushrooms with 1/4 cup water, bouillon, green onion, and garlic. In a 9 x 13 pan layer in this order:

1. pasta sauce, 1 TBL nutritional yeast, oregano

2. 1/3 of the cabbage leaves

3. Mushrooms sauce

4. pasta sauce, nutritional yeast, oregano

5. 1/3 cabbage

6. hummus

7. remaining cabbage

8. top with remaining sauce, nutritional yeast, and oregano

Add a little water to the pan if needed and bake covered with foil for 1 hour.

4 thoughts on “Vegan cabbage “lasagna”

  1. I made this and loved it! The only changes I did was to saute the onions and mushrooms together in the veg bouillon water.(From your instructions I wasn’t sure if you did it that way) I also topped it with thinly sliced roma tomatoes. Then, when it is almost done, I removed the foil and generously sprinkled finely chopped raw cashews all over the top and put it back in the oven. It takes about 10 minutes, or until the cashews are just slightly brown. Yum! Thank you!

    • I’m so glad you enjoyed it! The cashew topping sounds perfect, I will have to try that, too 🙂

  2. Have just put this in the oven!! smells delish already!! I altered it a little bit. made my own pasta sauce, so added onions and other veggies to that. I LOVE cabbage rolls, but hate making them so hopefully this will be a good substitute!!!

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