5 from 30 votes
Vegan Cabbage Rolls With Seitan Chorizo
Vegan Cabbage Rolls with Seitan Chorizo feature tender savoy cabbage leaves filled with a savory mix of sautéed onions, vegan chorizo, swiss chard or kale, and cooked rice, all baked atop a chunky salsa base. A homemade 5-minute Mexican cheese sauce made from cashew nuts and tapioca starch adds a creamy, slightly smoky touch. Garnished with cilantro and avocado, these rolls are a hearty plant-based main dish with bold flavors.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
4
servings
Calories:
320 kcal
Course:
Main Course
Cuisine:
American, Mexican
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 swiss chard or kale, chopped
- salt
- black pepper
- 1 ½ cups rice cooked
- 16 ounce chunky salsa container of
For the 5-Minute Mexican cheese sauce:
- 1 cup water
- ⅓ cup cashew nuts raw
- 2 tablespoon tapioca starch or arrowroot or corn starch
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ½ teaspoon chipotle flakes dried
- ¼ teaspoon smoked paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cumin
- 1 teaspoon salt 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.
Cup of Yum
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
- Try homemade seitan chorizo or a gluten-free tofu version for the filling.
- Refrigerate leftover cabbage rolls up to 4 days; reheat in the microwave to maintain moisture.
- The cabbage leaves can be green or savoy, depending on availability.
Nutrition Information
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: 4 servings
Amount Per Serving
Calories 320
% 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.