Vegan Cabbage Rolls with Rice and Tempeh
Who said cabbage rolls were boring? These vegan cabbage rolls are stuffed with rice and tempeh—because why settle for bland when you can have bold? They’re hearty, flavorful, and a total crowd-pleaser (or just perfect for your solo Netflix binge). This recipe proves that comfort food can be healthy, plant-based, and absolutely satisfying. So, toss the old-school, meat-filled versions aside, and let’s roll into a healthier, tastier world with these plant-powered bites. Your stomach (and your conscience) will thank you.
Vegan Cabbage Rolls with Rice and Tempeh
Vegan cabbage rolls packed with a delicious blend of rice and tempeh, perfect for any meal or a gathering.
Ingredients
- 8 large cabbage leaves
- 1 cup cooked rice
- 1/2 cup tempeh crumbled
- 1/4 cup onion diced
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup tomato sauce for baking
Instructions
- Preheat the oven to 375°F (190°C).
- Blanch the cabbage leaves in boiling water for 3 minutes, then set aside to cool.
- In a frying pan, heat olive oil and sauté diced onions until translucent.
- Add crumbled tempeh, cooked rice, soy sauce, garlic powder, and oregano. Stir well and cook for 5 minutes.
- Spoon the rice and tempeh mixture onto each cabbage leaf and roll tightly.
- Place the rolls in a baking dish and cover with tomato sauce.
- Bake for 30 minutes, then serve hot and enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 40%
- Iron: 8%
- Calcium: 4%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Add a dash of smoked paprika for a more intense flavor.
- Swap rice for quinoa for extra protein.
- Top with fresh herbs like parsley or dill for an added fresh kick!
