Instant Pot Cabbage Roll Stew (vegan)
Quick and delicious unstuffed cabbage rolls made easy in a pressure cooker - featuring cabbage, soy protein, rice, and vegetables.
Equipment
- Pressure Cooker
- instant pot
Ingredients
Instant Pot Ingredients
- 1 cup celery chopped (3-4 stalks)
- 1 cup carrots sliced (3 carrots)
- 1 onion chopped
- 5 cups cabbage shredded
- 2 Tbsp fresh garlic minced (4-6 cloves)
- 2 cups tomatoes chopped (1 can)
- 1 cup light brown or white rice*
- 4 cups vegetable broth divided
- 2 bay leaves
- dash of crushed red pepper flakes optional
Reconstituted TVP Ingredients
- 1 cup texturized vegetable protein TVP
- 1 cup hot water or vegetable broth
- 16 ounce can tomato sauce
- 1 Tbsp coconut sugar
- 1 Tbsp nutritional yeast
- 1 Tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp herbes de provence
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- ¼ tsp allspice
- 5 Tbsp tomato paste
- 1 Tbsp fresh lemon juice
- Salt to taste optional
Instructions
- Using the sauté function on your Instant Pot, sauté the onion, celery, carrots, and cabbage, until almost tender, about 5 minutes.
- Press “Cancel” and add in the minced garlic, rice, diced tomatoes, bay leaves, red pepper flakes (if using), and 3 cups of broth. Stir to combine.
- Attach the lid and make sure the relief valve is turned to sealing.
- Select High Pressure for 5 minutes, then allow pressure to release naturally, about 15-25 minutes.
- Meanwhile, combine all of the ingredients for the Reconstituted TVP Ingredients list. Set aside.
- Once the pressure has released, remove the lid, and add the reconstituted TVP mixture. Stir in an additional 1 cup of vegetable broth.
- Adjust seasonings, herbs, and salt, as desired.
- Store in a covered container in the refrigerator up to 5 days.
Notes
* I use light brown rice which cooks in 4 minutes in the Instant Pot. You can replace it with white rice if you prefer. You can definitely use brown rice in this soup but you should cook it separately beforehand to ensure the rice and soup cooks properly. Then add the cooked brown rice to the soup when you add the TVP. Otherwise, your soup may turn to mush if you try to cook the soup 22-25 minutes to ensure your rice cooks completely.
- If you don't have an Instant Pot or pressure cooker, you can make this easily on the stovetop. That's how I used to make it. Just sauté your vegetables until tender, about 5-8 minutes. Then add your remaining ingredients (except lemon juice) and simmer on low heat, about 30-45 minutes. Remove from heat and stir in fresh lemon juice. Adjust seasonings to taste.
- This soup is delicious the next day, allowing the ingredients and flavors to mingle.
- I used a 14 ounce bag of classic coleslaw from Aldi. (it contains 5-6 cups)