Vegan Mushroom-Stuffed Cabbage Rolls Recipe

Recipesfull introduces to you: Popular Recipes. (Vegan Mushroom-Stuffed Cabbage Rolls Recipe). This mushroom dish is dairy-free, gluten-free, and vegan. If you are sugar conscious, I would recommend trying it with quinoa instead of with rice and skipping the raisins. I love this, because it looks and tastes just like meat! You wouldn't even know that it's completely vegan! It is savory, sweet, a little spicy, and perfect for Thanksgiving dinner. It can be used as a side dish, but also filling enough as a main dish.

Brief

Prep 30 mins

Cook: 1hr20 mins

Total: 1hr50 mins

Servings: 12

Yield: 12 servings

Vegan Mushroom-Stuffed Cabbage Rolls Recipe

Ingredients

1 large head cabbage

cored

2 tablespoons olive oil

divided

1 medium onion

minced

¼ cup fresh thyme leaves

divided

3 cloves garlic

chopped

¾ pound mushrooms

finely chopped

½ cup raisins

1 teaspoon ground cinnamon

¾ cup walnuts

roughly chopped

1 teaspoon sea salt

or to taste

divided

½ cup uncooked brown rice

1 (16 ounce) can crushed tomatoes

divided

ground black pepper to taste

Main Dish

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Drop cabbage into the pot and fully submerge in the water. Cook for 10 minutes. Remove from water and allow to cool enough to handle about 10 minutes. Pull leaves off carefully.

Step 2

Preheat the oven to 350 degrees F (175 degrees C).

Step 3

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion 1/3 of the thyme and garlic. Cook until onions are translucent about 5 minutes. Add mushrooms raisins and cinnamon and cook for about 3 minutes. Stir in walnuts and season with 1/3 of the sea salt. Transfer mixture to a large bowl and add rice; stir stuffing into a uniform mixture.

Step 4

Grease a baking dish with remaining olive oil and line the bottom with a thin layer of tomatoes. Sprinkle lightly with 1/3 of the thyme 1/3 of the sea salt and pepper to taste.

Step 5

Scoop about a heaping tablespoon of stuffing into a cabbage leaf and fold in the sides first then roll and place in the prepared pan. Repeat with remaining leaves and stuffing. Use any torn leaves to close up any broken rolls. Top with remaining tomatoes and remaining thyme. Season with remaining salt and pepper.

Step 6

Cover the baking dish with aluminum foil or a cover.

Step 7

Bake in the preheated oven until tender about 45 minutes.

Nutritional Information

Vegan Mushroom-Stuffed Cabbage Rolls Recipe

Servings Per Recipe:12

Calories: 167.4

% Daily Value *

Protein: 4.9g 10%

Carbohydrates: 23.7g 8%

Dietary Fiber: 5g 20%

Sugars: 8.5g

Fat: 7.6g 12%

Saturated Fat: 0.9g 4%

Vitamin A Iu: 403.1IU 8%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.3mg 21%

Vitamin C: 44.6mg 74%

Folate: 65.3mcg 16%

Calcium: 77.4mg 8%

Iron: 3.6mg 20%

Magnesium: 52.5mg 19%

Potassium: 505.7mg 14%

Sodium: 218mg 9%

Thiamin: 0.2mg 18%

Calories From Fat: 68.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.