Walnut and mushroom parcels. Gluten free, vegan. Ready to add tomato sauce and bake

Walnut and Mushroom Parcels are a great gluten free, vegan winter main meal. Superb with crispy roast potatoes. These parcels taste amazing. Let’s face it – they are never going to photograph well – but they are wonderful and should not be missed.

Quick and easy to prepare – you can get them in the oven and relax while they cook. The recipe uses Black Olive Tapenade and Rich Tomato Sauce which if you don’t have time to make or ready in your fridge you can buy from the supermarket (but do check the ingredients to make sure they are gluten free and vegan – and the tomato sauce is not packed with sugar).

Difficulty easy to medium
Serves 4-6
Preparation time 20 mins
Cooking time 50 mins

6 tablespoons Black Olive Tapenade
Rich Tomato Sauce
6 medium-large cabbage leaves
1 small can (220 grams) butter beans
1 small can (220 grams) red kidney beans
4 sprigs fresh thyme
30 grams walnuts
1 tablespoon olive oil
120 grams mushrooms

1. Preheat the oven to 190 C (fan)
2. Roughly chop (on a board or in a food processor) the butter beans and red kidney beans. Add the leaves from the fresh thyme and mix well
3. Gently toast the walnuts in a dry pan until they change colour and smell toasted. Add to the bean and thyme mixture and roughly blend
4. Add the olive oil to the warm pan. Slice the mushrooms and add to the pan. Fry gently for a few minutes util they are cooked and lightly coloured
5. Lay the cabbage leaves flat on a chopping board and cut an upside-down ‘V’ where the stem is to remove the tough core from each leaf. Careful not to cut the leaf in half – just remove the central tough part to about half way up the cabbage leaf
6. Place the cabbage leaves in to a bowl add a couple of tablespoons of hot water and cover with a damp piece of kitchen roll and place in to the microwave on full power for three minutes (depending on the power of your microwave). The cabbage leaves should be lightly cooked and flexible so when they are rolled they will hold their shape and not spring back
7. Place each cabbage leaf flat on a surface and lightly coat the surface of each leaf with one tablespoon of Black Olive Tapenade
8. Next take one sixth of the bean, thyme and walnut mixture and place on top of one half of each leaf. Add a layer of sliced mushrooms on top of the bean mixture
9. Fold each leaf over and shape, tucking in the edges, and place in an oven proof dish
10. Pour over the Rich Tomato Sauce – make sure there are no air pockets – and lightly cover with foil to stop the dish drying out. Bake in the oven for 50 minutes
11. Serve.