This recipe was inspired by Mom’s Stuffed Cabbage Rolls, which were a staple in our home when we were growing up. Now that I no longer eat animal products, this version made with beans and Portobello mushrooms, completely satisfies the urge for some of Mom’s home cooking, especially when topped off by rich Cashew Sour Cream. Just like the original Cabbage Rolls, they’re always better the next day!
Ingredients for Vegan Collard Rolls (aka Cabbage Rolls)
- 12 large collard leaves, stems trimmed, blanched
- 2 cups cooked rice
- 1 cup cooked black beans, drained
- 1/2 cup chopped onion
- 1/2 cup chopped green or red pepper
- 1/4 cup chopped celery
- 2 Portobello mushrooms, finely diced
- olive oil
- salt and pepper to taste
- 2 tsp sage
- 2 T chopped chives
- 1 T nutritional yeast (optional)
- 2 tsp powdered kelp (optional)
Have ready the 12 trimmed and blanched collard leaves (you can use cabbage leaves if you’d prefer).
In a large bowl, mix together the cooked rice and beans.
In a skillet, fry the onion, peppers, and celery in a little olive oil until soft. Add to the rice/bean mixture along with the diced Portobello mushrooms Season with salt and pepper, the sage, chives, and optional nutritional yeast and kelp powder. Combine well. If it’s sticky, so much the better.
Set a collard leaf,, stem-end toward you, flat in front of you and heap a tablespoon or two of filling near the bottom edge. Roll forward, tucking the sides in as you roll, and finish rolling, leaving the final edge underneath the roll so the weight of it holds it closed.
Spread a thin layer of tomato sauce (below) on the bottom of a 9×13″ oven-proof dish and nestle the rolls together on top of the sauce so that they hold each other in place snuggly. Pour enough of the tomato sauce on top to cover the rolls and fill in some of the spaces. The sauce will keep your rolls moist.
Place in a pre-heated 350 F (180 C) oven for about 45 minutes, until much of the sauce is absorbed and bubbly.
Remove rolls carefully with a spatula onto serving plates and top with dollops of Cashew Sour Cream (below). Top with extra heated tomato sauce at the table if you’d like the rolls moister.
Seasoned Tomato Sauce:
- 2 cloves of garlic, crushed
- 2 cups homemade or canned tomato sauce
- 1 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 cup water
Combine all ingredients over low to medium heat and cook for about 15 minutes to meld flavors.
- 1/2 cup soaked and drained raw cashews
- 1/4 block (about 3 oz) silken tofu
- 2 tsp lemon or lime juice
- 2 tsp unseasoned rice vinegar
- 2 T avocado oil or or 1/4 of a fresh avocado
- sea salt to taste
Blend the cashews, tofu, lime/lemon juice, vinegar, avocado (or oil) and salt to taste in a small food processor or blender until smooth and fluffy. This will make a thick, stiff cream that will easily keep in the fridge (covered) for a couple of days should you have any left over.