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Laura prepares the perfect dish to bring to a party — they probably won't even know it's vegan.
Half a head of cabbage
1 carrot, cut into matchsticks
1 bell pepper, cut into matchsticks
1 mango, thinly sliced
1 handful sprouts
Filling: 1 tablespoon sesame oil, 1/4 cup maple syrup, 1/2 teaspoon salt, 1/4 cup almond butter, 1 tablespoon nama shoyu, 2 tablespoons ginger diced, 1/4 cup lemon juice, 1/2 cup walnuts, 1 cup cashews, 1-2 tablespoons chili flakes
In a high-speed blender or food processor, puree all the filling ingredients, except the cashews.
Add cashews and pulse it a few times, but we really want to keep that keep it chunky.
Now just assemble: Lay out a cabbage leaf, placing a few tablespoons of the filling vertically down the center of the leaf. arrange the carrot, bell pepper, mango, and some sprouts, and then fold the sides in.
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