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Vegan Cabbage Lasagna
    Brianna Shaw, MSP
  • on Nov 01, 2019 |

Ingredients for 8 servings

Note: serving size can be halved by halving the recipe


  • 3 tablespoons oil
  • 1 cup carrot, grated (110 g)
  • 1 medium yellow onion, diced
  • 2 lb Beefless ground (910 g)
  • 1 ½ teaspoons parsley flakes
  • ½ teaspoon chili pepper
  • black pepper, to taste
  • 4 cloves garlic, minced
  • 28 oz crushed tomato, 1 can (795 g)
  • salt, to taste
  • 1 large head savoy cabbage, eaves separated and stems trimmed
  • 1 flax egg
  • 2 cups vegan cheeze (500 g)


  1. Preheat the oven to 375°F (190°C).
  2. Heat the oil in a large pan over medium heat. Add the carrot and onion, and cook until the vegetables have softened slightly, 8-10 minutes.
  3. Add the beefless ground and season with the parsley, chili pepper, and pepper. Cook until tender and browned, about 10 minutes.
  4. Add the garlic and cook for 2-3 minutes.
  5. Stir in the crushed tomatoes to your beefless ground. Cook until sauce has thickened, stirring frequently, about 10 minutes.
  6. Remove the sauce from the heat and let it cool.
  7. Bring a large pot of salted water to a boil. Working in batches, add the cabbage leaves, using tongs to submerge them into the water. Cook until the leaves have softened and are flexible, 1-2 minutes. Drain well and pat dry with a paper towels or let air dry on a plate.
  8. Stir the flax egg into the cooled meatless sauce.
  9. Place the largest cabbage leaf on the bottom of a 9-inch (23-cm) round baking dish. Line the exposed sides and bottom of the pan with more cabbage leaves.
  10. Spoon in ¼ cup of the meatless sauce, spreading evenly. Spread ¼ cup of the vegan cheeze on top of the sauce. Cover with cabbage leaves. Repeat with the remaining sauce, cheeze, and cabbage to make 3 more layers.
  11. Fold any overhanging cabbage leaves toward the center of the pan.
  12. Bake on the middle rack of the oven for 1 hour, until lightly browned on top. Let cool for 20 minutes.
  13. To serve, place a serving plate over the baking dish and turn over onto the plate. Remove the pan, then slice into wedges.
  14. Serve and enjoy!