Middle eastern cabbage wraps with tahini dipping sauce
300g cooked lentils
2.5tbsp tomato puree
2tbsp Planet Plant-Based coconut aminos
one large carrot
1/2 a brown onion
1tbsp olive oil
1/4tsp each cumin, garlic powder, red chilli powder
1/2tsp smoked paprika
10 savoy cabbage leaves
water, as needed
2 tbsp Planet Plant-Based Wholeseed Tahini
1 tbsp lemon juice
1 tbsp water
1/4 tsp garlic powder
1 tbsp chopped parsley
freshly cracked black pepper
Heat a pot on medium and bloom spices in olive oil until fragrant. Add finely diced onion and carrot and sautée with 2tbsp water until soft, about 3 minutes.
Add cooked lentils, tomato puree, coconut aminos and about 1/4 cup water. Lower the heat and cook until water fully evaporates, about 10 minutes. Leave to cool before assembling the wraps.
While lentils are cooking bring a large pot lightly salted water to a boil. Blanch savoy cabbage leaves for one minute, remove with thongs and place on a large plate to cool down. Preheat oven to 200C.
Prepare the wraps. Pat dry a piece of cabbage, lay it out flat and place around 1 tbsp worth of lentil filling on one side, ideally on the bottom. Roll it up sealing the filling inside and place the wrap on a parchment lined pan. Repeat with remaining ingredients to form ten wraps total.
Bake in the oven for 15 minutes. Broil 5 minutes.
For the dipping sauce: in a small bowl mix all the ingredients with a whisk and serve alongside the freshly baked cabbage wraps.