Vegan Niños Envueltos
This recipe was one of our favorites growing up! The name, niños envueltos, literally translates to something like children rolled in a blanket but all jokes aside these are delicious and healthy! Traditionally, they are made with ground beef. We made these vegan friendly by substituting some delicious lentils and we promise, you won’t know the difference! Take a look and see…
The Details
We used 8 oz of dried lentils and started by soaking them for a few hours. Once they were ready, we boiled them with smashed cloves of garlic, red onion, and salt and pepper. We let them cook for about 15 minutes. Once they were done, we took the onion and garlic from the pot along with tomato paste and other seasonings and blended. Then we added the drained lentils and pulsed a few times. We wanted the consistency to be similar to ground beef so we left it chunky!
We combined this mixture with some white rice and set it aside. Next, we got a simple tomato sauce going on the stove. Then the cabbage! We carefully pulled the leaves off and tossed them into some seasoned water for a few minutes to soften them. Then, we stuffed and rolled the cabbage leaves and set them aside while we finished the tomato sauce. Once the sauce came together, we put the cabbage rolls inside to finish cooking and absorb some of the tomato sauce.
Then just plate and serve! So delicious, filling, and packed with protein!
Vegan Niños Envueltos
Course Main Course
Cuisine Latino Vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Coco Verde Vegan
Ingredients
2 cups cooked White Rice (or a grain substitute)
1 head cabbage
Lentils
8 oz dried lentils
1/2 red onion (peeled and sliced in half)
5 cloves garlic (peeled and smashed)
1 tsp salt
1 tsp adobo
1 tsp vegan Worcestershire Sauce
1.5 tbsp tomato paste
5 olives (optional)
Red Tomato Sauce
1 red onion (diced)
4 cloves garlic (diced)
4 tbsp red wine
4 tsp garlic powder
4 tsp onion powder
1 tsp salt (plus more to taste)
3 tbsp tomato paste
16 ounces tomato sauce
3 large tomatoes (diced)
2 tbsp oregano
2 tbsp olive oil
6 basil leaves
Instructions
For the Lentils
Soak beans for a few hours (or if using canned lentils, rinse and drain). When softened, drain lentils and put in a pot and fill with enough water to cover the lentils and then some (about 3 cups of water). Add the 5 cloves of garlic and the onion, and a dash of salt and pepper. Bring to a boil. Cook for about 15 minutes.
After about 15 minutes of when the lentils are tender, drain the water from the pot using a strainer. Remove the onion and garlic and place in a blender or food processor with the other ingredients for the lentils (vegan worcestershire sauce, tomato paste, olives, salt and adobo). Blend. Once the ingredients are combined, add the lentils and pulse a few times. You are looking for a texture similar to ground beef so you want it to be a little chunky, not totally smooth.
For the White Rice
About 1 cup of dry white rice should be enough. Cook with about 4 cups of water, 1 tablespoon of olive oil, and a teaspoon of salt. Put all ingredients into a pot and bring to a boil. When the water is just about at the same level as the rice (about 10 minutes), bring the temperature down to medium and cover. Cook until the rice is soft and fluffy (about 20 minutes).
Combine the lentils and the white rice, I like there to be a little more lentils than rice, but you can adjust to your preference.
For the Cabbage Leaves
Clean your cabbage. Carefully peel the leaves off trying not to rip them. If you have a few holes, that's fine.
Bring a pot of water to boil (I seasoned the water with a little salt, pepper, and adobo, up to you!). On the side, prepare a cold water bath (large bowl of cold water). Once the water is boiling add the cabbage leaves a few at a time, as many as can fit comfortably. Allow them to boil for a few minutes, you want them to be tender but not completely falling apart. When they are ready take them out of the boiling water (using tongs) and transfer to the cold water bath.
Repeat until all of the leaves have been cooked. Once you're done take each cabbage leaf and slice out the center stem, so that you are left with the two wings. Repeat with all of the cabbage leaves.
To Make the Cabbage Wraps
Take one of your cabbage leaves and place about two tablespoons of filling in the center. You want to fold down the top and bottom of the cabbage leaf and then roll from the side, almost like a burrito. There's not an exact science, however you end up rolling will be fine! Repeat with all of the cabbage leaves.
For the tomato sauce
Heat 2 tablespoons of olive oil in a pan. Saute onion, garlic, red wine, and basil leaves. After everything has softened, add the tomato paste and continue to stir. Add the tomato sauce as well as the diced tomatoes and bring the sauce to a slow boil. Add in seasonings (garlic powder, onion powder, salt, oregano), taste and add more if desired.
Let sauce simmer for about 15 minutes and then add the cabbage wraps. Continue to simmer for about 15-20 minutes until the cabbage wraps are completely tender.
Serve and enjoy!
Recipe Notes
The way that works for us to time everything is to put the lentils and the rice to cook first. When the lentils are done, cook the cabbage leaves while you're waiting for the rice to finish. Once those are done, start the sauce and let it simmer while you roll the cabbage wraps. Then put the cabbage wraps to finish cooking in the sauce. Done!
