Vegan unstuffed cabbage roll soup with sauerkraut, fresh cabbage, brown rice, tomato and meaty soy curls. Incredibly delicious and perfectly smoky from fire roasted tomatoes and smoked paprika. A whole food plant based no oil recipe, meatless, gluten and dairy free!
Soak the soy curls in a big bowl covered with hot water for 20 minutes. Drain and squeeze as much of the water out as possible. Use a sharp knife and chop up the soy curls into small pieces.
Meanwhile saute the onion in a large heavy bottom stock pot over medium heat until translucent. Use a little splash of water or veggie broth (omit oil on WFPB diet). Stir in the caraway seeds and toast a minute or so until fragrant.
Add the fresh cabbage and continue cooking until wilted. Stir in the brown rice and cook another minute or so.
Add the sauerkraut ( and peperoncini if using), chopped soy curls, bay leaves, smoked paprika, onion, garlic, canned tomatoes and fresh dill.
Pour in the veggie stock or water and bring to a simmer. Cook 45 minutes or until the rice is cooked through. (If using quick cook brown rice adjust cooking time according to the package directions.)
Adjust seasonings with sea salt and freshly cracked black pepper and serve with fresh dill and cashew cream.
Crock Pot Directions
Sautee the onion, caraway and green cabbage. Add the rest of the ingredients and cook on low for 6 hours or on hight for 3 hours.
As the soup sits the rice will continue to absorb more broth and turn it into a stew. You can thin it out with more veggie stock as desired when re-heating.
For the cashew cream I used my cashew ricotta recipe thinned out with more lemon, lime or apple cider vinegar to your desired level of tanginess.