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.
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For the stuffing:
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
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
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
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
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
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!