Chef Randy Leon Makes Vegan Cabbage Stuffed with Apple “Sausage”

vegan apple sausage

🥗Healthier: tofu

💰Cheaper: mushrooms

Tofu provides a lower-calorie option, while mushrooms are more affordable and add umami.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is often less expensive.

Heat up parsnip purée in a pan.

Prepare parsnip purée by cooking parsnips with vegan cream and salt.

Blanch savoy cabbage leaves in boiling water until pliable.

Stuff the cabbage leaves with jackfruit apple sausage mixture.

Sear the stuffed cabbage rolls in a hot pan with oil, ensuring not to scorch the oil.

Steam the cabbage rolls by adding a little water and covering the pan, lowering the heat.

Prepare the three-bean salad by combining small diced apples, lovage, and a mix of cow and red beans in a bowl.

Add olive oil, lemon juice, and a pinch of salt to the bean salad and mix well.

Plate the parsnip purée as a base on the plate.

Add the three-bean salad on top of the parsnip purée.

Place the stuffed cabbage rolls on top of the bean salad.

Finish the dish with sunchoke chips and Fresno Pepper Chimichurri.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens