This Easy Vegan Cabbage Roll Soup tastes just like cabbage rolls, but it is so much easier to make! Very hearty and filling and made with easy-to-find and inexpensive ingredients including cabbage, tofu, rice, canned tomatoes, and vegetable broth. If you love cabbage rolls, but don't like all the work, this unstuffed cabbage roll soup is for you!
I love cabbage rolls, but they can be so fussy and such a pain to make! First, you need to boil the cabbage, then peel off the leaves (without ripping them or burning your fingers). Then you need to cook the rice, next you cook the filling, then you make a tomato sauce, then you roll the filling in the leaves, then you top the rolls with the tomato sauce, then you bake it. Geesh. I'm tired just writing down all those steps!
In this easy vegan cabbage roll soup recipe you skip all of those fussy steps. Not only does it save a ton of time, but it tastes just as yummy (if not better), and saves on all those extra pots and pans too!
Cabbage rolls are traditionally made with pork and beef which is not vegan at all. So to make this soup vegan I used my fan-favorite tofu crumbles to get that meaty taste and texture. If you have been a fan of my recipes for a while then you know my obsession with tofu crumbles. If you are new here, tofu crumbles are a technique I developed where tofu is crumbled, seasoned, and then dried out in the oven to brown and dry it out. When you stir the baked tofu into a liquid such as a soup, the tofu absorbs some of the moisture and becomes the most amazing chewy meaty texture.
Try my tofu crumbles in some of my other recipes too, such as: Tofu Bolognese, Vegan Chorizo Tofu Crumbles, Vegan Tofu Taco Crumbles, Vegan Tofu & Beet Ground, Vegan Hamburger Helper, Vegan Lasagna, my favorite Chili recipe, or Vegan Chili Mac & Cheese (the list goes on)! It's a fan-favorite technique for a reason!
Pair these meaty tofu crumbles with chopped cabbage, rice, tomatoes, vegetable broth, and a ton of spices, and you have yourself the most amazing meaty, hearty, filling, healthy, low-calorie soup around!
To Make Easy Vegan Cabbage Roll Soup:
First, make the tofu crumbles:
Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet. Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture. Crumble the block of tofu with your fingers into the bowl along with the seasoning, or alternatively use a potato masher to smash the tofu into crumbles. (No need to press the tofu first, the excess water will bake out in the oven). Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated.
Spread the tofu crumbles evenly over the pan.
Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. Once cooked, set aside until needed.
To make the vegan cabbage roll soup:
In the meantime, in a large soup pot, heat the oil over medium-high heat. When hot, add the carrots, onion, and garlic and sauté for about 5 minutes until the onions have turned translucent and begin to brown.
Stir in the cabbage, 6 cups of broth, crushed tomatoes, rice, brown sugar, and all the spices (smoked paprika, dried oregano, bay leaf, salt, and pepper). You may need more or less salt depending on how salty the broth you used is. If you like you can cook the soup without salt then add it last so you can add it to taste. Bring the soup to a simmer and cook stirring as needed, for about 25 minutes or until the rice and cabbage are tender.
Lastly, stir in prepared tofu crumbles and cook for 1 more minute to heat through. If your soup is too thick, stir in more broth or water to reach desired consistency. Serve hot with fresh parsley for garnish.
Easy vegan cabbage roll soup is...
- Hearty, filling, and super comforting
- Made with easy-to-find affordable ingredients
- Healthy and low calorie
- So much easier to make than cabbage rolls
More recipes to use up your cabbage:
Vegan Egg Roll in a Bowl
Vegan Baked Spring Rolls
Rainbow Bowl with Lime Peanut Sauce
Chopped Asian Salad
Veggie Chow Mein
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Cabbage Roll Soup
Servings: (makes about 12 cups/ 2.8L)
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Ingredients
For the tofu crumbles:
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce, (gluten-free if preferred)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon liquid smoke
- 1 12.3oz/ 350g block extra-firm tofu, drained and crumbled
For the soup:
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb green cabbage, chopped into bite-sized pieces (5 cups)
- 6 cups vegan beefless broth, mushroom broth, or vegetable broth, plus more if needed
- 1 28oz can crushed tomatoes, (3 ¼ cups)
- ¾ cup uncooked basmati rice, (or similar rice)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 bay leaf
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, roughly chopped, for garnish
Instructions
To make the tofu crumbles:
- Preheat your oven to 350°F (180°C). Line with parchment paper or lightly grease a large baking sheet.
- Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture. Crumble the block of tofu with your fingers into the bowl along with the seasoning, or alternatively use a potato masher to smash the tofu into crumbles. (No need to press the tofu first, the excess water will bake out in the oven). Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated.
- Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. Once cooked, set aside until needed.
To make the vegan cabbage roll soup:
- In the meantime, in a large soup pot, heat the oil over medium-high heat. When hot, add the carrots, onion, and garlic and sauté for about 5 minutes until the onions have turned translucent and begin to brown.
- Stir in the cabbage, 6 cups of broth, crushed tomatoes, rice, brown sugar, and all the spices (smoked paprika, dried oregano, bay leaf, salt, and pepper). You may need more or less salt depending on how salty the broth you used is. If you like you can cook the soup without salt then add it last so you can add it to taste. Bring the soup to a simmer and cook stirring as needed, for about 25 minutes or until the rice and cabbage are tender.
- Lastly, stir in prepared tofu crumbles and cook for 1 more minute to heat through. If your soup is too thick, stir in more broth or water to reach desired consistency. Serve hot with fresh parsley for garnish.
Notes
Nutrition
More vegan bowl recipes you might enjoy:
Jen says
How would you adjust the recipe to use brown basmati rice instead of white basmati?
Sam Turnbull says
It will just need a longer cook time so that the rice is fully cooked through. Enjoy!
Jen says
Thanks. Any idea if this would work in the Instant Pot?
Donna says
Oh my gosh, this recipe is so rich and flavourful. I will definitely add it to my weekly rotation. Thank you so much for your delicious food wizardry.
Jess @ IDTLC Support says
Thanks for your review, Donna!
Angel says
You are so talented! made this the other night and it turned out fantastic. I really enjoyed making my own meat substitute without all the preservatives (who knew it was so easy!). I didn't have crushed tomatoes so I had to go with spaghetti sauce (and probably should have cut down on the sugar because of it) but it still tastes amazing. perfect for fall!
Jess @ IDTLC Support says
Wonderful!
Jane says
That is excellent. Totally is cabbage rolls, but in a soup. Love it. Used dill instead of oregano because I've always used dill in cabbage rolls, but that's the only change I made. I was skeptical about the brown sugar, but used it and did not regret. All told, instant favourite.
Jess @ IDTLC Support says
Fantastic!
Moxie says
So glad I read your comment. I will be using dill as well b/c I love dill and not a fan of oregano. Thanks for sharing!
Irene McDonald says
Made this today but was feeling as little lazy and used 1 cup of TVP instead of the tofu, added a little extra water. It is fantastic! I will be making this again, so tasty and tastes so much like cabbage rolls!
Great as we are having bad weather (Toronto) just now.
Jess @ IDTLC Support says
Thanks Irene for sharing your experience with the TVP substitution!
Cathy G says
This was easy and tasted amazing! So many delicious flavors happening here. We have a soup party every year featuring three veg. soups, and this soup will be served next time. Thanks, Sam!
Jess @ IDTLC Support says
Soup party sounds so fun! We hope your party goers like it too.
leo says
amazing recipe! saved my sad cabbage in the fridge. it’s so tempting not to eat all the tofu crumbles when they come out of the oven 🙂 this really does taste like a cabbage roll, i’ll be eating it all week! the soup did absorb a lot of the broth once i refrigerated it but i just added some more water and it was fine, reheated on the stove. it’s so filling with the rice! thanks sam!!
Sam Turnbull says
So happy you enjoyed it leo! 🙂
Jody says
I love how you turned stuffed cabbage into soup! I love stuffed cabbage but it does take some effort so this is definitely a great option. My preference is for sweet and sour style stuffed cabbage so I added a total of 4 tablespoons of brown sugar. Next time I will add raisins and a squeeze of lemon to try and duplicate my old recipe.
Jess @ IDTLC Support says
That sounds great Jody!
Jody says
Oh, forgot to mention, I will omit the oregano next time since it won't work with sweet & sour flavors.
Sam Turnbull says
So happy you enjoyed it, and interesting variations!
Christiane says
Excellent! It really warms you up. Thank you for the recipe.
Sam Turnbull says
So happy you loved it 🙂
Tracy says
Sooooo good! I used less tomato, but otherwise followed the recipe. Such a lovely dish. And tofu crumbles are the best!
I’m wondering if it would freeze well.
Jess @ IDTLC Support says
Wonderful! Yes, you can freeze and then gently reheat on the stove or in the microwave, adding more broth or water if needed.
christine says
I LOVE this recipe! I have never eaten cabbage rolls before - but this soup is perfect! I have made three batches already - I can't stop eating it every day! So perfect for the cooler days of winter!
Sam Turnbull says
Haha, amazing!! So happy you love it, Christine 🙂
Paige says
Absolutely delicious and hearty! This will enter regular rotation in my household. Thanks as always, Sam!
Sam Turnbull says
So happy you loved it Paige 🙂
Laura says
I made this using a pound of vegan ground beef instead of tofu crumbles and I had quinoa on hand instead of rice... it is delish! Sam, I cant wait to meet you on the cruise in March!
Sam Turnbull says
Wonderful! So happy you enjoyed Laura! See you on the cruise! 🙂
Holly says
The ONLY difficulty with this recipe was me trying not to each the incredibly delicious baked tofu crumbles before it made it into the soup. Seriously, this soup is hearty, full of flavor, and different. I plan to make it every 2 weeks. Thanks, Sam!
Sam Turnbull says
Haha! Love it! So happy you are a fan of it, Holly! I often make extra tofu crumbles and store them in the freezer to sprinkle on any dish I like 🙂
Sharon Cockley says
Great recipe cant wait to try it, Question can i make the tofu crumbles in advance and then store them for multiple recipes?
many thanks
Sharon
Sam Turnbull says
Yes you can! They store well in the fridge or you can freeze them. Enjoy!
sharon cockley says
Thank you so much have a great day
HLH says
This recipe sounds delicious!
Do you know if TVP crumbles would work instead of tofu crumbles? I happen to have some in my freezer.
Sam Turnbull says
I haven't tried it. I would soak them, season them, and then add them at the end and they should work to add a bump of protein. I don't think they will be as chewy/meaty however.
HLH says
Thank you!
Rebecca says
It's still pretty good with TVP. I added them dry to the soup (along with the nutritional yeast etc.) at the same time as the rice and it turned out well. Next time I'll try it with the tofu crumbles!
HLH says
Thank you!
Simone McLenna says
can you 9mit the tofu crumbles altogether
Sam Turnbull says
Yes that would be fine 🙂
M says
thank you for getting back to me about my question, looking forward to making it soon, great recipes, always!
joan says
This sounds so delicious! I can't wait to make it
Sam Turnbull says
Yay! I hope you love it 🙂
Martha says
I have not tried this recipe yet but surely intend to. I have a question about your tofu crumbles. I made your chili in the past and it was loved by all, but the tofu crumbles in that recipe did not include liquid smoke, as the crumbles in this recipe do. What is the difference when you add liquid smoke to the crumbles, and which do you prefer - with or without?
Thanks!
Sam Turnbull says
The liquid smoke just adds a bit of smoky flavor to the tofu. It's great both ways. I choose to add it or not based on the flavors I am trying to create. Enjoy!
kc says
This recipe was amazing. Funnily enough, I was talking to a friend about how much I was craving a cabbage roll, then this recipe showed up on my. Instagram... It was meant to be! The only changes I made were using high-protein tofu, and I added a dallop of vegan sour cream when serving. It was fantastic! And those tofu crumbles... I can't wait to use them in other recipes. Thank you, Sam!
Sam Turnbull says
Love it! So glad it hit the spot! 🙂
Lizzie says
Would this also work in a slow cooker? If it does, would adding the cabbage in the last hour of cooking soften it enough? I might give this a try. I'm obsessed with my slow cooker again. xo
Sam Turnbull says
I don't have a slow cooker so I don't know the exact times, but yes it will work. Cook the tofu crumbles separately and set them aside. Add all the soup ingredients to your slow cooker and cook on high for 4 hours or on low for 8 hours. Add the tofu crumbles in during the last 15 minutes or so or cooking. Enjoy!
Lizzie says
Amazing! Thank you! I always get excited when I see a new recipe email. This one made me extra happy! xo
L.J. says
Hi. I made this recipe today with one small adjustment. instead of regular cabbage I used sour cabbage. reason for that is simple, cabbage rolls in my country are made with sour cabbage. other than that recipe is amazing. it is so good that I would prefer it over my original cabbage rolls recipe. i will recommend this recipe to everyone that I know. try it with sour cabbage and you will not regret it. just one that if someone try it, adjust salt, go easier on it because sour cabbage is salty. thanks again for this amazing dish.