Hungarian Stuffed Cabbage with Mushroom and Tempeh

A vegan and gluten-free version of the traditional Hungarian Stuffed Cabbage recipe. The hearty and meaty tempeh & mushroom filling will fool any meat-lover.

½ cup of rice (I used a mixtures of brown and wild rice)
1 cup of crumbled tempeh
1 cup of chopped mushroom
¼ cup walnuts
¼ cup cooked chestnuts (optional)
1 onion
2 cloves of garlic
2 tbsp marjoram
1 tbsp sweet paprika
1 tsp smoked paprika
½ tsp liquid smoke (or use more smoked paprika)
1 tbsp tomato paste
½ tsp maple syrup
½ tbsp soy sauce
½ tbsp mustard
dash of hot sauce (optional)
salt, pepper

For the rolls:
5-6 whole sour cabbage leaves
2 cups of sauerkraut
1 tbsp sweet paprika
salt, pepper

View the full recipe at Green Evi →