This Simple Vegan Cabbage Roll Soup tastes similar to cabbage rolls, however it’s so a lot simpler to make! Very hearty and filling and made with easy-to-find and cheap components together with cabbage, tofu, rice, canned tomatoes, and vegetable broth. For those who love cabbage rolls, however don’t love all of the work, this unstuffed cabbage roll soup is for you!
I like cabbage rolls, however they are often so fussy and such a ache to make! First, that you must boil the cabbage, then peel off the leaves (with out ripping them or burning your fingers). Then that you must prepare dinner the rice, subsequent you prepare dinner the filling, then you definitely make a tomato sauce, then you definitely roll the filling within the leaves, then you definitely high the rolls with the tomato sauce, then you definitely bake it. Geesh. I am drained simply writing down all these steps!
On this straightforward vegan cabbage roll soup recipe you skip all of these fussy steps. Not solely does it save a ton of time, nevertheless it tastes simply as yummy (if not higher), and saves on all these further pots and pans too!
Cabbage rolls are historically made with pork and beef which isn’t vegan in any respect. So to make this soup vegan I used my fan-favorite tofu crumbles to get that meaty style and texture. If in case you have been a fan of my recipes for some time then you recognize my obsession with tofu crumbles. In case you are new right here, tofu crumbles are a way I developed the place tofu is crumbled, seasoned, after which dried out within the oven to brown and dry it out. Whenever you stir the baked tofu right into a liquid resembling a soup, the tofu absorbs a few of the moisture and turns into probably the most superb chewy meaty texture.
Strive my tofu crumbles in a few of my different recipes too, resembling: Tofu Bolognese, Vegan Chorizo Tofu Crumbles, Vegan Tofu Taco Crumbles, Vegan Tofu & Beet Floor, Vegan Hamburger Helper, Vegan Lasagna, my favourite Chili recipe, or Vegan Chili Mac & Cheese (the record goes on)! It is a fan-favorite approach for a purpose!
Pair these meaty tofu crumbles with chopped cabbage, rice, tomatoes, vegetable broth, and a ton of spices, and you’ve got your self probably the most superb meaty, hearty, filling, wholesome, low-calorie soup round!
To Make Simple Vegan Cabbage Roll Soup:
First, make the tofu crumbles:
Preheat your oven to 350F (180C). Line with parchment paper or evenly grease a big baking sheet. Combine the dietary yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke collectively in a big bowl. It can make a brown paste-like texture. Crumble the block of tofu together with your fingers into the bowl together with the seasoning, or alternatively use a potato masher to smash the tofu into crumbles. (No must press the tofu first, the surplus water will bake out within the oven). Combine the tofu crumbles with the seasoning ensuring the entire tofu is evenly coated.
Unfold the tofu crumbles evenly over the pan.
Bake for 35 to 45 minutes, stopping to stir the tofu now and again. Hold a detailed eye on it in direction of the tip in order that it does not burn. You need the tofu to be good and browned. As soon as cooked, put aside till wanted.
To make the vegan cabbage roll soup:
Within the meantime, in a big soup pot, warmth the oil over medium-high warmth. When scorching, add the carrots, onion, and garlic and sauté for about 5 minutes till the onions have turned translucent and start to brown.
Stir within the cabbage, 6 cups of broth, crushed tomatoes, rice, brown sugar, and all of the spices (smoked paprika, dried oregano, bay leaf, salt, and pepper). You could want roughly salt relying on how salty the broth you used is. For those who like you possibly can prepare dinner the soup with out salt then add it final so you possibly can add it to style. Deliver the soup to a simmer and prepare dinner stirring as wanted, for about 25 minutes or till the rice and cabbage are tender.
Lastly, stir in ready tofu crumbles and prepare dinner for 1 extra minute to warmth by means of. In case your soup is just too thick, stir in additional broth or water to succeed in desired consistency. Serve scorching with recent parsley for garnish.
Simple vegan cabbage roll soup is…
- Hearty, filling, and tremendous comforting
- Made with easy-to-find inexpensive components
- Wholesome and low calorie
- A lot simpler to make than cabbage rolls
Extra recipes to make use of up your cabbage:
Vegan Egg Roll in a Bowl
Vegan Baked Spring Rolls
Rainbow Bowl with Lime Peanut Sauce
Chopped Asian Salad
Veggie Chow Mein
For those who do that recipe tell us by leaving a remark, ranking it, and do not forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Simple Vegan Cabbage Roll Soup
This Simple Vegan Cabbage Roll Soup tastes similar to cabbage rolls, however it’s so a lot simpler to make! Very hearty and filling and made with easy-to-find and cheap components together with cabbage, tofu, rice, and canned tomatoes. For those who love cabbage rolls, however don’t love all of the work, this unstuffed cabbage roll soup is for you!
Servings: (makes about 12 cups/ 2.8L)
Elements
For the soup:
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb inexperienced cabbage, chopped into bite-sized items (5 cups)
- 6 cups vegan beefless broth, mushroom broth, or vegetable broth, plus extra if wanted
- 1 28oz can crushed tomatoes, (3 ¼ cups)
- ¾ cup raw basmati rice, (or related rice)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 bay leaf
- ¾ teaspoon salt, or to style
- ½ teaspoon black pepper, or to style
- 2 tablespoons recent parsley, roughly chopped, for garnish
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Directions
To make the tofu crumbles:
-
Preheat your oven to 350°F (180°C). Line with parchment paper or evenly grease a big baking sheet.
-
Combine the dietary yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke collectively in a big bowl. It can make a brown paste-like texture. Crumble the block of tofu together with your fingers into the bowl together with the seasoning, or alternatively use a potato masher to smash the tofu into crumbles. (No must press the tofu first, the surplus water will bake out within the oven). Combine the tofu crumbles with the seasoning ensuring the entire tofu is evenly coated.
-
Unfold the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu now and again. Hold a detailed eye on it in direction of the tip in order that it does not burn. You need the tofu to be good and browned. As soon as cooked, put aside till wanted.
To make the vegan cabbage roll soup:
-
Within the meantime, in a big soup pot, warmth the oil over medium-high warmth. When scorching, add the carrots, onion, and garlic and sauté for about 5 minutes till the onions have turned translucent and start to brown.
-
Stir within the cabbage, 6 cups of broth, crushed tomatoes, rice, brown sugar, and all of the spices (smoked paprika, dried oregano, bay leaf, salt, and pepper). You could want roughly salt relying on how salty the broth you used is. For those who like you possibly can prepare dinner the soup with out salt then add it final so you possibly can add it to style. Deliver the soup to a simmer and prepare dinner stirring as wanted, for about 25 minutes or till the rice and cabbage are tender.
-
Lastly, stir in ready tofu crumbles and prepare dinner for 1 extra minute to warmth by means of. In case your soup is just too thick, stir in additional broth or water to succeed in desired consistency. Serve scorching with recent parsley for garnish.
Notes
Make-ahead/ freeze: Cabbage soup tastes even higher the following day, so you possibly can put together it forward of time, enable it to chill utterly then retailer the soup coated within the fridge for as much as 5 days or you possibly can freeze it in an air-tight container. Gently reheat on the range or within the microwave, including extra broth or water if wanted.
Vitamin
Serving: 1 serving (about 1 ½ cups) (recipe makes 8 servings) | Energy: 221kcal | Carbohydrates: 29g | Protein: 11g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 3g | Sodium: 1080mg | Potassium: 345mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3394IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 2mg
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