Vegan Cabbage Rolls with Lentils & Brown Rice

This is my grandma's traditional cabbage roll recipe, but of course veganized! They are easy to make, relatively cheap, & will leave you with some leftovers great for lunches.

1 head Savoy cabbage steamed
1 cup brown rice cooked
1 cup lentils cooked
2 large tomatoes diced
1 stalk celery sliced
1 (227g) package mushroom sliced
1 large onion chopped
5 cloves garlic minced
3 tbsp olive oil
1 (650mL) jar tomato sauce
1/8 tsp salt
1/4 tsp pepper

Cook the rice according to the package, but leave just undercooked.
Cook the lentils according to the package, also a little undercooked.
Add the diced tomatoes, sliced clery and mushrooms to a large mixing bowl.
Next, heat olive oil in medium frying pan over low-medium heat. When hot, add chopped onions and minced garlic. Cook for 5-10 minutes until onions are transparent, stirring occasionally.

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