Thanks so much for this recipe!! Such a treat ! These look and taste like the real deal, yet they have a vegan twist which I love! Thanks for posting this recipe! I made this the other day and it’s super tasty! Please let me know how it goes if you try it out…maybe a test run is in store before the big event? I think that could work nicely as a 1:1 swap for the sugar. 02 (4.70) Christina's man Dixon is home. These were literally the BEST cinnamon buns I have ever tried! I have brown lentils and French green lentils. I guess I better eat these up first… ;), Oh yummy ! Log Food. Definitely no such thing as enough cinnamon rolls ;) I hope you love this recipe! Have a wonderful Christmas! I’ll definitely have to make the pumpkin ones with fall almost upon us! Happy eating! I agree with you on it being for special occasions. So happy to see a post Angela :)…I have been reading your blog from the beginning and still check several times a week in hopes for a new post as it is always inspiring to read your words and see your recipes. can you clarify the baking time? I made the glaze without the applesauce or apple butter the first time, and it was still good. It added so much to the taste. I have a couple of suggestions, but I have to start by saying I LOVE your cookbooks — I cook from your recipes at least twice weekly, and it’s not an exaggeration to say your books have completely transformed the way my family eats. It turned out perfectly. Don’t be put off by the number of steps; I wanted to provide a lot of detail so you wouldn’t be left hanging (that’s the worst). You might not need to use as much but taste it before putting it on top and you should be fine. I was thinking that coconut oil might be a good sub for the vegan butter, although maybe that is too similar to palm oil. Unfortunately, freezing did not work. That’s dedication right there. Would love to try them sometime! He is on a reduced lactose and gluten diet. feel free to share with family & friends!! Oh, these look wonderful! Izzy | Pinch of delight. The only ingredient I didn’t have was the vegan cream cheese, I added a little lemon as the icing was quite sweet. These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot. The only change I made was using Active dry yeast instead of instant yeast, as it was all I had and yeast is hard to come by in these quarantimes. After draining, add them into a very large bowl and mash the lentils with a potato masher. I’ve never had an issue with quality and I feel it’s important (and completely do-able) to avoid the use of disposable products as much as possible. I made mine new year’s eve and went through the second rise, before storing in the fridge, covered tightly. Leftovers are even better. Does that make sense? Tempted by the glaze (I make my own catsup and apple butter). It won’t stay together especially for rolling. Do you think the recipe would work well with cashews? These cinnamon rolls took more time and effort but extremely worth it. And thanks for your feedback. I have found that most dishes of this type “flavour up” if served the next day – whether meat or lentils. Hi! This looks soooo worth the effort that went into the trials. It’s amazing how a 7 pound human can keep a whole household up every night. The dough was soft and easy to roll out, but my rolls did not rise at all during the 45 minute rise after rolling and cutting. Hey Ilona, Oh thanks for clarifying! I can’t wait to try the cocoa crunch almond butter banana bites. :). Not wanting to disappoint him, I decided to make them to start off 2018! ;). 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