Updated on January 9, 2015
Oh man, I can’t believe that I forgot to share this recipe with everyone! I know quite a few of my readers got really excited when I posted a preview on my instagram (@veganyackattack), but now, it is finally here. I made these Golabki for a guest post at Vegan Miam, run by the wonderful Rika! This also works perfectly with Month of Grains theme, because I used some oats in this recipe. See! There are other ways to use oats, rather than oatmeal. 😉 But, you really wouldn’t be able to tell anything different from that judging by how many oatmeal recipes that I have on here.
Let me tell you a little more about Rika so that you can check out her blog and possibly envy her as much as I do. She has been running Vegan Miam for over a year, and uses it to document her travels throughout the world and the vegan food that she finds. Her photography is beautiful, and when she goes on long trips, she gets awesome guest bloggers to offer up some unique posts. So make sure that after you make the Golabki recipe, you check out the rest of her site and what she has to offer!
I’ll leave you with a description of the dish that I made for her blog:
I was inspired by Rika’s travels on Vegan Miam to recreate a dish that could transport you right into the heart of Eastern Europe, as this dish has similar variations through Ukraine and other countries. What is this delectable and comforting dish that I speak of? Golabkis! Or Golumpkis, or phonetically spelt, Gwumpkis. Traditionally, this dish is made up of boiled cabbage, ground beef filling and tomato sauce; but, of course, I took the flavors and the compassion up a few notches by using a plant-based filling. With different notes from the crunchy pecans, the soft lentils and the sweet sun-dried tomato slices, plus a little kick from crushed red pepper, no one will be missing the ground beef filling of old.
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