Stuffed Cashew Meat Cabbage Rolls
O M Geeee I can’t believe I found it!
I have been outspoken about my disdain for ultra processed, GMO soy alternatives to meat but this is different. I found the meat alternative to my dreams!!
This cashew meat stuffed cabbage will fool even the most carnivorous in your inner circle and the story behind how it’s rescued will make you love it even more. Thousands of tons of cashew fruits are thrown away yearly from the cashew nut and juice industry. They use the nut and juice but discard the fiber. Cashew fruit meat 100% up cycled, meaning, it’s saved from the landfills. It’s a great sustainable food source and it’s super versatile in recipes, like my stuffed cabbage rolls. No soy, no gluten, naturally vegan, organic and sustainable.
Turns out we can make a better impact on the planet without sacrificing taste. Grab my recipe below and follow for more.
Stuffed Cashew Meat Cabbage Rolls
1 head purple or green cabbage
2 tablespoons grapeseed oil
2 tablespoons onion, minced
1 package Caju Love Cashew Meat
1/2 can tomato paste
3/4 cup low sodium vegetable broth
1/2 cup carrots, chopped fine
1/4 cup celery, chopped fine
1/4 cup fresh parsley, chopped fine
sea salt and pepper to taste
Optional: crumbled feta cheese
Tomato sauce
1 tablespoon grapeseed oil
1/2 can tomato paste
1 cup low sodium vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
sea salt and pepper to taste
Garlic sauce
6 cloves fresh garlic
1/2 cup EVOO
1 tablespoon fresh lemon juice
Directions
1) Wash all veggies with eatCleaner Fruit + Veggie Wash and set aside. Bring a large pot of salted water to a boil. Separate cabbage leaves carefully, keeping them from tearing. Blanch by boiling for 1-2 minutes or until tender; remove from water and place in ice bath to keep from cooking.
2) Pre-heat oven to 400F. In a large skillet, on medium heat, saute 2 tablespoons grapeseed oil and add onions; cook for 1 minute until fragrant. Add cashew meat by crumbling in your hands first (it comes in a firm block). As it cooks, it gets softer and you’ll be able to use two forks to pull it apart. Add tomato paste and stir together; add veggie broth, carrots, celery, parsley and sea salt and pepper and allow mixture to come together for about 8 minutes or until liquid is absorbed. Adjust seasonings to taste.
3) Spray a baking dish with nonstick cooking spray or oil your dish. Fill the center of each cabbage leaf with about 2 tablespoons of mixture; roll and place seam-side down in the baking dish; repeat until all are rolled. Top with prepared tomato sauce (add all ingredients to a saute pan and cook over medium heat, 8-10 minutes.
4) Spoon tomato sauce over stuffed cabbage and top with optional crumbled feta and bake covered for 15 minutes. Slice and top with garlic sauce and a little chopped parsley. YUUUUUM!
