Recipe found on

Makes 6 servings


2 Tablespoon olive oil
1 sweet onion, thinly sliced
6 cloves garlic, minced
1 inch fresh ginger, grated
3 cups cooked brown lentils, rinsed and drained (about 1.5 – 2 cups dried, then cooked)
3 cups red cabbage
3 cups green cabbage
2 carrots, shredded (about 1 cup)
½ cup soy sauce
2 Tablespoon sesame oil
4 teaspoon rice vinegar
1 teaspoon maple syrup

Optional Toppings

  • Green onions
  • Sweet chili sauce (recipe in notes)
  • Vegan bang bang sauce (recipe in notes)
  • Fried crispy onions, tortilla strips or pepita seeds, for crunch


Into a large skillet over medium low heat, add oil. Once heated, add onions and cook until translucent, about 3-5 minutes.

Add the ginger and garlic, cook for 1 minute, or until fragrant. Add lentils and stir together.  Add cabbages and carrots and stir together, let cook for 3 minutes, stir often so it doesn’t stick.

Add soy sauce, sesame oil, rice vinegar, and maple syrup. Stir together and cook until the sauce has mostly soaked up into the ingredients. Remove from heat and service with any desired toppings including sauces listed in notes below. Store leftovers in a air tight container in the fridge.


Sweet Chili Sauce 

  • ⅓ cup vegan cane sugar
  • ⅓ cup rice vinegar
  • ⅓ cup water
  • 2 cloves garlic
  • 1 – 2 Tablespoon chili garlic sauce (less to taste if you don’t like spicy things)
  • 1 Tablespoon rice wine
  • ½ Tablespoon low sodium soy sauce
  • ¼ inch fresh ginger, grated
  • 1 Tablespoon cornstarch
  • 2 Tablespoon water

Add the first 8 ingredients to a small pot over medium heat. In a separate small bowl, whisk together the cornstarch and water. When sugar is dissolved and mixture slightly boiling, add in the cornstarch slurry and allow to thicken. Remove from heat. 

Vegan Bang Bang Sauce

  • ½ cup vegan mayo
  • 1 Tablespoon sriracha
  • 2 teaspoon Rice vinegar
  • 2 Tablespoon Sweet chili sauce
  • ½ teaspoon maple syrup

Add all ingredients to a bowl and combine well.