Cozy, Vegan Cabbage Roll Stew
This Vegan Cabbage Roll Stew is everything you love about classic cabbage rolls—minus the fuss. It’s warm, cozy, and comforting, packed with fibre-rich veggies and legumes that keep you full and happy. Best of all, it’s budget-friendly and made with simple pantry staples, making it perfect for easy weeknight dinners or big family meals.
Ingredients
- 1 large onion diced
- 4 cloves garlic minced
- 2 –3 cups mushrooms chopped
- 1 can diced tomatoes 796 ml
- 1 can crushed tomatoes 796 ml
- ¾ cup short-grain rice jasmine works beautifully
- ¾ cup brown lentils green or black are great swaps
- ¼ cup walnuts finely chopped
- 4 cups vegetable stock
- 1 large head of cabbage about 3–4 lb, chopped
- 2 tbsp vegan Worcestershire sauce
- 2 tbsp soy sauce
- 2 tsp paprika
- ½ tsp dried thyme
Instructions
- To start this comforting stew, we will need to cook the rice and lentils. This step can be done ahead of time or right before you begin the stew.
- Rinse the lentils and add them to a pot with 3 cups of water. Bring to a gentle simmer and cook for 15 minutes. Add the rice to the same pot and continue simmering for another 20 minutes, until both the rice and lentils are tender. Set aside for later.
- Heat a large pot on the stove over medium heat. Add 1–2 tablespoons of oil, followed by the onion, cabbage, and mushrooms. Cook, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
- Add the garlic and chopped walnuts and sauté for another minute, just until fragrant.
- Pour in the diced tomatoes, crushed tomatoes, vegetable stock, Worcestershire sauce, soy sauce, paprika, and thyme. Stir well, bring everything to a gentle simmer, cover, and let cook for about 30 minutes.
- After 30 minutes, stir in the cooked rice and lentils. Cover again and simmer for another 15–30 minutes, depending on how tender you like your cabbage. We prefer it with a little bite, so 15–20 minutes is perfect.