Vegan malfoof. Everyone probably knows that us Arabs love stuffing and rolling vegetables! Sahtein! طريقة تحضير محشي ملفوف صيامي Best vegan cabbage rolls recipe. Palestinian Ful Mudammas (a vegan's dream)

The Maloof family is a prominent American family based in Las Vegas, Nevada, who are owners of numerous business properties in the Western United States. The origin of the family name is Maalouf and is of Lebanese descent via their paternal grandfather. High Protein Vegetarian Recipes Vegetarian Recipes Dinner Protein Foods Vegetarian Options Vegan Options Dinner Recipes Healthy Lebanese Cabbage Rolls (Malfoof) l Recipe Nomad. You can cook Vegan malfoof using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegan malfoof

You need of Filling.
You need 2 cups of rice (raw).
It's 1 can of chickpeas.
You need 2 of tomatoes; chopped.
It's 1 bunch of parsley, chopped.
It's 3 cloves of garlic, finely chopped.
You need 1 of onion, chopped.
You need 1 bunch of fresh mint; chopped.
It's 1 tbsp of salt.
Prepare 1 tsp of cumin.
Prepare 1 tsp of cinnamon.
Prepare 1 tsp of 7 spice (optional).
You need 2 of lemons (the juice).
It's 2 tbsp of olive oil.
It's of For the malfoof and cooking.
It's 1 of large cabbage.
You need 3 tbsp of tomato paste.
You need 3 cloves of garlic.
You need 3 of lemons (juice).
It's 1 tbsp of olive oil.

Whether you are vegan, vegetarian or just someone who is adventurous and likes to try new stuff from time to time, this meal plan is for you because the food is delicious, nourishing and completely. Posts need to contain vegan food. This could be a picture of something you made or ate. There is some leeway on linking to recipes that are not vegan if you were able to veganize it.

Vegan malfoof step by step

Put the whole cabbage in boiling water for ~5 minutes to soften the leaves..
Meanwhile, mix all of the ingredients of the filling (if you want to use meat, you can add here ground lamb or beef meat instead of the chickpeas).
When the cabbage leaves are soft, separate them one by one and remove the hard stem with a knife. Dry them as much as possible..
Add 2 tbsp of the filling on top of the cabbage leave, fold the sides inwards and then roll them..
Put the malfoof in a large pot.
Disolve the tomato paste, lemon juice, additional oil and salt in ~4 cups of water and add it to the pot until they cover all the malfoof.
Put a heavy dish on top of the malfoof to maintain them pressed; cover and bring them a boil. Then decrease the heat and simmer them for 45 minutes or until the cabbage and rice are cooked and the water has evaporated..

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