Lentil and hakusai meat rolls


  • 1 hakusai
  • 80gr of lentils activated 24hs and cooked
  • 1 tbsp curry
  • 1 piece of ginger
  • 1 clove of garlic
  • 1 green onion
  • 25g cashew nuts
  • 1 tbsp nutritional yeast


Activate the lentils for 24 hours. drain and cook until very soft. sauté the green onion, garlic and minced ginger. add the lentils. cover with water and cook until evaporated. mix barely (or tread) to incorporate everything well. season add the curry and reserve the filling. Heat a pot with plenty of water. Separate the hakusai leaves and pass through boiling water for 5 seconds to soften. dry and fill. wrap and place in a mold. process the chestnuts and 1 tablespoon of nutritional yeast to grind them well. pour over the rolls and gratin in the oven.

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