Vegan Tolma with Lentils by Heghineh

Vegan Tolma with Lentils by Heghineh

Vegan Tolma with Lentils

Couldn’t wait to share another one of my vegan tolma variations, or as we call it in Armenian : pasuc tolma. Just a few days ago, I uploaded a tutorial on lentil mushroom stuffed bell peppers and ended up with leftover stuffing. It always happens when I improvise a new recipe.







If you haven’t watched it, please go ahead and do so, that’ll be very helpful when trying to make this vegan tolma.

There are many pasuc (lenten ) Tolma variations in our Armenian cuisine, I’m hoping this one will be a good addition to the list and also find its place in my upcoming vegan cookbook.

Vegan Tolma with Lentils by Heghineh

Please try and share your feedback on my social media pages: Instagram or Facebook, I always look forward to hearing from you!

Be sure to subscribe to my YouTube channel to be updated on my new uploads.

Happy cooking!

Vegan Tolma with Lentils by Heghineh

Ingredients 

Vegan Tolma with Lentils by Heghineh

For the stuffing:

Ingredients

250 grams (about 8oz) mini green lentils

¾ cup #1 bulgur (washed)

1 onion, finely chopped

2 small packs (226g each) mushrooms, sliced

Handful of toasted walnuts, coarsely chopped

Handful of sour plums or prunes, sliced to half




3-4 tbs olive oil

1 tbs red pepper paste

4 tbs salsa

3 tbs tomato sauce

3-4 cloves of garlic, grated

Freshly chopped herbs: basil, dill, parsley, cilantro 2-3 tbs each

½ tsp ground cumin

¼ tsp cayenne

⅓ tsp ground black pepper

Salt to taste

Vegan Tolma with Lentils by Heghineh

For onion-tomato sauce: 

2 large or medium onions, slice to semicircles

5-6 tbs olive oil

½ cup salsa or tomato sauce

1-2 tbs red pepper paste (I have a tutorial on my channel)

4-5 garlic cloves, sliced

½ tsp ground turmeric

½ tsp ground black pepper




⅓ tsp ground cumin , feel free to use any of your favorite seasonings

Salt to taste

Vegan Tolma with Lentils by Heghineh

You will also need hot water

And  1-2 jars of pickled cabbage leaves, wash the leave with cold water to remove extra salt

Also, I have a tutorial how to prep cabbage for Tolma , I put a quick recipe how to make pickled cabbage bellow that recipe

Vegan Tolma with Lentils by Heghineh

Directions 

Vegan Tolma with Lentils by Heghineh

To make the stuffing 

Start by cooking the lentils, cook until fully cooked but don’t over cook !

In a large skillet sauté onions until golden color 

Add sliced mushrooms and continue cooking until the mushrooms are slightly browned

Add salsa, red pepper paste, tomato sauce and mix well

Add in the lentils, bulgur, walnuts, prunes, herbs, and seasonings, mix and cook another 1-2 minutes

Vegan Tolma with Lentils by Heghineh

To make onion-tomato sauce: 

Sauté onions with oil until translucent

Add garlic, salsa, pepper paste and seasonings

Mix and cook another 2-3 minutes

Vegan Tolma with Lentils by Heghineh

Stuff , roll cabbage leaves and arrange in a deep pot, refer to YouTube video for more details

Pour the sauce over Tolma

Place a plate on top and pour hot boiling water to cover the plate halfway

Bring to a boil and let it cook about 15-20 minutes

Carefully remove the plate, taste the salt, add if needed, keep in mind pickled cabbage is salty!

Cover with lid halfway and allow to simmer over low heat 5-7 minutes

Allow to cool down completely and enjoy!

Bon appetite!

Բարի ախորժակ!

Vegan Tolma with Lentils by Heghineh

heghineh

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