These Asian-inspired vegan cabbage rolls are made up of tender cabbage leaves, stuffed with a rice and veggie filling, and served alongside a Chinese brown garlic sauce. Plus, this recipe is super versatile, gluten-free, and naturally vegetarian and vegan!
INGREDIENTS
Cabbage Rolls:
1 1/4 cups (250 g) dry sushi rice or any short-grain rice
1 large napa cabbage (10-12 leaves)
1 tbsp oil divided
1 medium onion diced
3/4 tbsp ginger minced
3 garlic cloves minced
1 medium (120 g) carrot diced
2 medium (70 g) peppers diced
8 white button mushrooms diced (I used canned)
2 tbsp tamari or coconut aminos
1/2 tsp each of sea salt, ground pepper, onion powder
1/4 tsp red pepper flakes or to taste
Sesame seeds to garnish
Sauce:
1 tsp oil e.g. sesame oil
1/2 tbsp ginger minced
2 garlic cloves minced
1 1/2 tbsp tamari or coconut aminos
1 tbsp rice vinegar
3/4 tbsp maple syrup
1/2 cup (120 ml) water
1/2 tbsp cornstarch
Salt, pepper, red pepper flakes, smoked paprika to taste
INSTRUCTIONS
To continue reading, scroll down and click Next 👇👇👇
ADVERTISEMENT
