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! 😍

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:

🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!

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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

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