Recipe: Vegan Gluten-Free Cabbage Rolls




  • 1 head cabbage
  • 8 oz package tempeh
  • 2T minced garlic
  • 1/4 c dry TVP
  • 1 1/2 c chopped onions
  • 2 tsp oil
  • 1 c chopped celery stalks with leaves
  • 1 c diced green, red or yellow pepper
  • 1 c sliced carrots
  • 4 oz diced mushrooms
  • 2 tsp lemon juice
  • 2 T golden raisins
  • 2 tsp salt
  • 1 tsp cayenne
  • 28 oz whole canned tomatoes with juice
  • 28 oz canned crushed tomatoes 
  • 1/c c vegetable stock or bouillon mix
  • uncolored wooden toothpicks


Core, steam and cool cabbage.

Peel off leaves . Set on towels to dry.

Hydrate TVP in bouillon in large bowl. 

Steam 1/2 inch cubes of tempeh 10 minutes. 

Crumble tempeh in bowl with TVP.

Heat oil on low in soup pot.

Cook peppers,garlic,celery,onions 2 mins.

Add salt, cayenne,mushrooms. 

Cook till almost dry.

Break up canned tomatoes into bite-size chunks.

Add all to pot.

Cook, stirring occasionally, 30 mins or more.

Place solids (except carrots) in medium bowl. 

Place 2-3T of mix at thick end of each leaf.

Roll toward thin end, burrito style.

Fasten rolls with toothpicks, heat in sauce. 

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