Tastes Just Like A Cabbage Roll Soup

Meaty mushrooms make up for the lack of beef or bacon and bam! This soup tastes like the real deal.

Meaty mushrooms make up for the lack of beef or bacon and bam! This soup tastes like the real deal.

Since I stopped eating meat, there are some things I miss; bacon, chicken wings, pulled pork, Big Macs, and cabbage rolls. I love cabbage rolls. They are meaty and starchy and comforting and delicious. And I haven’t had them in over 5 years.

So I set out to figure out how to bring cabbage rolls back into my life…without meat…without rice, but with all of the flavour. And I was actually shocked when it worked…this soup tastes like actual cabbage rolls…the ones with meat…but they are completely vegan. I swear. The meatiness comes from very finely chopped mini bella mushrooms and pure luck. You’re welcome.

 

Ingredients

2 tbsp olive oil

3 cloves of garlic, chopped

1 shallot, finely chopped

1 small cooking onion, diced

1 carrot, peeled and finely chopped

1 stalk of celery, finely chopped

5-7 mini bella mushrooms, very finely chopped image

1 medium cabbage, shredded or chopped into strips

2 cups vegetable stock

2 cups strained tomatoes

1 can organic diced tomatoes

2 sprigs of thyme

2 bay leaves

1/2 cup quinoa, cooked

salt & pepper to taste

Heat olive oil on medium heat. Add garlic and sauté, 30 seconds. Add shallot and continue cooking, 1 minute. Add onion and continue cooking, 3 minutes. Add carrot, celery, and mushrooms, and cook until soft. Season with salt and pepper.

Add the cabbage, cover, and let sweat, 5-7 minutes. Remove cover, add stock and both kinds of tomatoes, thyme and bay leaves. Season with salt and pepper. Cook for 2 hours. Stir in quinoa, serve, and enjoy!

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