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!