Vegan Cabbage Rolls With Seitan Chorizo
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
320 kcal
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Course
Main Course
Vegan Cabbage Rolls With Seitan Chorizo
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These Mexican-inspired vegan cabbage rolls are filled with brown rice, flavorful plant-based chorizo, and topped with Mexican cashew cheese and plenty of salsa. Absolutely delish!
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Ingredients
For the Cabbage Rolls:
- 8 Savoy cabbage leaves (can substitute green cabbage)
- 1 large onion, chopped
- 10 ounces vegan chorizo see Notes for homemade options
- 1 small bunch Swiss chard or kale, chopped
- salt and pepper
- 1 ½ cups cooked rice
- 16 ounce container of chunky salsa
For the 5-Minute Mexican cheese sauce:
- 1 cup water
- ⅓ cup raw cashews
- 2 tablespoon tapioca, arrowroot, or corn starch
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon dried chipotle flakes
- ¼ teaspoon smoked paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cumin
- 1 teaspoon fine sea salt
Garnish:
- cilantro
- avocado
Instructions
- Preheat oven to 375 degrees.
- Wash the cabbage leaves and fill a soup pot about ⅓ full with water. Bring water to a boil and submerge the cabbage leaves. Cook for about 2 minutes. Carefully remove with tongs and place the leaves on a tea towel to dry.
- If the chorizo isn't already crumbled, pulse it in a food processor until ground, or finely chop by hand.
- Preheat a large sauté pan over medium heat. Cook the onion until translucent, about 5-7 minutes. Add the chorizo plus a splash of water (to prevent sticking), and cook for 2 minutes. Add more water as necessary. Add the kale, a pinch of salt and pepper, and cook until the kale is wilted.
- Stir in the cooked rice and cook for another minute. Remove from heat.
- Spread salsa in the bottom of a baking dish (my 8x10" dish holds six rolls, but you can also use a 9x13" casserole dish; you'll have enough filling to make 7 or 8 rolls).
- Place a cabbage leaf on your cutting board and fill the center with the chorizo mixture. Fold in the sides so that they overlap. Then, fold in the bottom and top. Place folded side down in the baking dish. Repeat until you've used up the filling or your baking dish is full. Spoon about half of the remaining salsa onto the cabbage rolls. Set aside.
Make the cheese:
- Combine the cheese ingredients in a high speed blender and blend until smooth. Pour into a small sauce pan and cook over medium-high heat, whisking constantly, until thickened. This happens quickly, so don't walk away! As soon as it thickens, remove from heat and spoon cheese onto the cabbage rolls.
Bake:
- Bake for 25 to 30 minutes or until the cheese has browned slightly. Top with cilantro and avocado and enjoy!
Notes
- Chorizo options: Try my seitan chorizo or if you need a gluten-free option, try this recipe for Easy Tofu Chorizo.
- Cabbage rolls will keep in the refrigerator for up to 4 days. Reheating in the microwave is the best/easiest option, as the oven will dry out the cheese and filling.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
43g
(14%)
Protein
27g
(54%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
1220mg
(51%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
16900IU
(338%)
Vitamin C
80mg
(89%)
Calcium
140mg
(14%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 1220mg | 51% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 16900IU | 338% |
| Vitamin C | 80mg | 89% |
| Calcium | 140mg | 14% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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