Check out these Vietnamese-inspired Napa Cabbage Rolls with a tasty tomato sauce! Packed with crumbled tofu, mushrooms, and veggies, they're a flavorful and filling dish that can be enjoyed with rice or as a snack.
Growing up, one of my all-time favorite dishes was the classic minced pork-filled cabbage rolls with tomato sauce that my family would prepare. However, as I transitioned to a plant-based diet, I found myself missing this comforting meal dearly.
This recipe is my effort to recreate the flavors of my childhood favorite in a vegan-friendly way by substituting the traditional minced pork with flavorful tofu and meaty mushrooms. This definitely hits the spot and is super comforting!
If you enjoyed this recipe, also check out Vegan Okonomiyaki (Japanese Cabbage Pancakes), Vegan Summer Rolls, or Vegan Fried Spring Rolls!
Ingredients
This recipe requires the following ingredients:
- Napa cabbage
- Sesame seeds (for garnish)
- Shiitake mushrooms
- Tofu
- Carrot
- Onion
- Mushroom seasoning
- Vegan oyster sauce
- Tomatoes
- Shallot
Instructions
- Shred the napa cabbage leaves. Boil them in water for 1 minute, then remove to an ice bath.
- Make the filling: thinly slice the shiitake mushroom, carrot and onion. Crumble the tofu. Stir fry the mushrooms, tofu, carrot, and onion for 1-2 minutes with the mushroom seasoning, vegan oyster sauce and black pepper.
- Remove the tough inner part, then add 2 tablespoon of the filling to the cabbage leave. Roll the cabbage roll, until all ingredients run out.
- In a pan on medium heat, add the oil, sliced shallot and tomato slices. Mash the tomato until it becomes a sauce, add more water to thin out. Add the cabbage rolls to the sauce, pouring the sauce on top. Close the lid and cook for a 5-10 minutes.
- Serve on a plate.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Napa Cabbage Rolls with Tomato Sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Check out these Vietnamese-inspired Napa Cabbage Rolls with a tasty tomato sauce! Packed with crumbled tofu, mushrooms, and veggies, they're a flavorful and filling dish that can be enjoyed with rice or as a snack.
Ingredients
- 1 napa cabbage
- Sesame seeds (garnish)
Filling
- 150g Shiitake mushroom
- 400g Tofu
- 1 Carrot
- ½ Onion
- 1 tsp mushroom seasoning (sub with half amount of salt)
- 1 tbsp vegan oyster sauce
- Pinch of black pepper
Tomato Sauce
- 3 tomatoes
- 2 shallots
- 1 tsp mushroom seasoning
Instructions
-
Shred the napa cabbage leaves. Boil them in water for 1 minute, then remove to an ice bath.
-
Make the filling: thinly slice the shiitake mushroom, carrot and onion. Crumble the tofu. Stir fry the mushrooms, tofu, carrot, and onion for 1-2 minutes with the mushroom seasoning, vegan oyster sauce and black pepper.
-
Remove the tough inner part, then add 2 tablespoon of the filling to the cabbage leave. Roll the cabbage roll, until all ingredients run out.
-
In a pan on medium heat, add the oil, sliced shallot and tomato slices. Mash the tomato until it becomes a sauce, add more water to thin out. Add the cabbage rolls to the sauce, pouring the sauce on top. Close the lid and cook for a 5-10 minutes.
-
Serve on a plate.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Meal
- Method: stovetop
- Cuisine: Vietnamese, Chinese
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