Vegan Stuffed Mushroom Cabbage Rolls recipe

These vegan stuffed mushroom cabbage rolls are incredibly good. Golden crunchy on the top, silky cabbage rolls wrapped around deliciously meaty, full-flavored mushroom filling, all topped with melty cheesy textures and a crunchy almond crust. Plus, it’s meal-prep friendly. 

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Say hello to the glorious mouthwatering plant-based stuffed cabbage rolls. Featuring meaty textures, flavor-packed luxe mushroom and tender onions filling, Mediterranean spices, lots of cheesy deliciousness, and a golden crunchy gluten-free topping. It doesn’t get much better than these tasty cabbage rolls.

There’s just something about the taste and texture of silky cabbage, crunchy golden topping, and meaty mushrooms that say heartwarming comfort food. 

What I adore about these vegan mushroom stuffed cabbage wraps

  • These plant-based cabbage wraps are healthy, low-carb, and absolutely delicious. They fit nearly every diet and lifestyle whether you’re vegan, gluten-free, vegetarian keto, or Mediterranean diet. 
  • A meaty and filling delicious vegan spring roll packed with veggie meat that will satisfy your tastebuds.
  • Simple and easy to get ingredients 
  • Meal prep-friendly vegan dinner – make these cabbage rolls in advance, freeze them for later, and reheat them in the oven when you need a quick and tasty, and healthy dinner. Your future self will thank you.
  • It makes amazing leftovers. Keeps for days in the refrigerator and is great reheated. Chop up the rolls and use them in a quick stir fry, or pour a tomato sauce on top and bake again for a tasty tomato cabbage lasagna twist.
  • A family-friendly, kid-approved recipe that everyone likes. Get ready to make it on repeat.

What we’re working with today 

These simple plant-based vegetarian cabbage rolls are easy to make and only require a few simple ingredients. 

All you need to make vegan cabbage rolls are:

  • 3 tbsp olive oil, divided 
  • 1 head cabbage 
  • baby Bella mushrooms 
  • 1 red bell pepper 
  • 2 red onions 
  • 3 cloves garlic, finely chopped 
  • 1 tbsp herb de Provence, or Italian spice mix 
  • salt
  • ground pepper 
  • smoked paprika 
  • nutritional yeast, optional 
  • cheese, vegan or regular 
  • 4 tbsp almond flour 

Preparing cabbage to make cabbage rolls

  • Bring a large pot of salted water to a boil. Gently submerge the cabbage into the boiling pot of water and let it simmer for 7-10 minutes or until the cabbage leaves are soft.
  • Once the cabbage leaves are soft, carefully drain away the hot water and remove the cabbage from the pot using two large spoons or similar.
  • Leave the cabbage to cool for a few minutes until you can handle it without getting burned.

How to make vegan meaty stuffed mushroom cabbage rolls 

  • Clean the mushrooms and roughly chop them. Place the mushrooms, red peppers, and red onions in a food processor and pulse until everything is finely chopped. You may need to scrape down the sides a few times. You can also pulse the mushrooms in batches if you have a smaller food processor.
  • Heat olive oil in a non-stick pan and scrape in the finely chopped mushrooms. Season with the finely chopped garlic, herb de Provence or Italian spice mix, smoked paprika, salt, pepper, and nutritional yeast (if using). Let the mushroom mixture cook for 5 minutes while stirring occasionally until the liquid the mushrooms release is absorbed. Set aside.
  • Once the cabbage has cooled enough to touch without getting burned, cut off the stem and about 1/2 inch (1,5cm) of the leaves. Gently peel the leaves off and lay them out on a flat surface.
  • For the smaller cabbage leaves, simply overlay 2-3 leaves to make one bigger wrap.
  • Place 2-3 tablespoons of the mushroom meat on each cabbage. Fold each side of the leaves over the mushroom mixture and finally roll the rest of the cabbage leaves around the filling to form a cabbage roll. (See guide for reference)
  • Place the cabbage rolls in a baking pan. Top generously with shredded cheese, almond flour, and a dash of olive oil.
  • Bake the cabbage rolls for 20-minutes or until they are golden and the almond flour is lightly crispy and browned.
  • Serve and enjoy.

Frequently asked questions 

Can cabbage rolls be frozen?

Yes. Cabbage rolls are freezer friendly

How long will leftover cabbage rolls last in the refrigerator?

Leftover cabbage wraps will be good for 3-5 days in the fridge.

Are cabbage rolls gluten-free?

Yes. These tasty plant-based mushroom stuffed wraps are naturally gluten-free.

I’m allergic to nuts. What can I use instead of almond flour?

You can use Panko bread crumbs as a substitute if you’re allergic to almonds.

What kind of cabbage works best for cabbage rolls?

Mostly all types of cabbage will work well to make cabbage rolls. You can easily use scallions, regular white cabbage, and even red cabbage to make these tasty wraps

Vegan meaty stuffed mushrooms cabbage rolls

These vegan stuffed mushroom cabbage rolls are incredibly good. Golden crunchy on the top, silky cabbage rolls wrapped around deliciously meaty, full-flavored mushroom filling, all topped with melty cheesy textures and a crunchy almond crust. Plus, it’s meal-prep friendly. 
Say hello to the glorious mouthwatering plant-based stuffed cabbage rolls. Featuring meaty textures, flavor-packed luxe mushroom and tender onions filling, Mediterranean spices, lots of cheesy deliciousness, and a golden crunchy gluten-free topping. It doesn’t get much better than these tasty cabbage rolls.
Course Dinner
Cuisine American, Skandinavian
Keyword vegan dinner
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 3 tbsp Olive Oil divided
  • 4 cups (350g) Baby Bella Mushrooms chopped
  • 1 Red Bell Pepper seeds removed, roughly chopped
  • 2 red onions cut into wedges
  • 3 cloves Garlic finely chopped
  • 1 tbsp Herb De Provence or Italian spice mix
  • ½ tsp Salt
  • ½ tsp Ground Black Pepper
  • ½ tbsp Smoked Paprika
  • 3 tsp Nutritional Yeast optional
  • ½ cup Shredded Cheese vegan or regular
  • 4 tbsp Almond Flour

Instructions

  • Bring a large pot of salted water to a boil. Gently submerge the cabbage into the boiling pot of water and let it simmer for 7-10 minutes or until the cabbage leaves are soft.
    Once the cabbage leaves are soft, carefully drain away the hot water and remove the cabbage from the pot using two large spoons or similar.
  • Leave the cabbage to cool for a few minutes until you can handle it without getting burned.
    While the cabbage is being cooked, clean the mushrooms and roughly chop them. Place the mushrooms, red peppers, and red onions in a food processor and pulse until everything is finely chopped. You may need to scrape down the sides a few times. You can also pulse the mushrooms in batches if you have a smaller food processor.
  • Heat olive oil in a non-stick pan and scrape in the finely chopped mushrooms. Season with the finely chopped garlic, herb de Provence or Italian spice mix, smoked paprika, salt, pepper, and nutritional yeast (if using). Let the mushroom mixture cook for 5 minutes while stirring occasionally until the liquid the mushrooms release is absorbed. Set aside.
  • Once the cabbage has cooled enough to touch without getting burned, cut off the stem and about 1/2 inch (1,5cm) of the leaves. Gently peel the leaves off and lay them out on a flat surface.
    For the smaller cabbage leaves, simply overlay 2-3 leaves to make one bigger wrap.
    Place 2-3 tablespoons of the mushroom meat on each cabbage. Fold each side of the leaves over the mushroom mixture and finally roll the rest of the cabbage leaves around the filling to form a cabbage roll. (See guide for reference)
  • Place the cabbage rolls in a baking pan. Top generously with shredded cheese, almond flour, and a dash of olive oil.
    Bake the cabbage rolls for 20-minutes or until they are golden and the almond flour is lightly crispy and browned.
    Serve and enjoy.

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