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    Home » Recipes » Soups & Stews

    January 11, 2023 39 Comments

    Easy Vegan Cabbage Roll Soup

    559 shares
    Jump to Recipe

    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!

    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, and canned tomatoes. If you love cabbage rolls, but don't like all the work, this unstuffed cabbage roll soup is for you! #itdoesnttastelikechicken #veganrecipes #soup

    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!

    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, and canned tomatoes. If you love cabbage rolls, but don't like all the work, this unstuffed cabbage roll soup is for you! #itdoesnttastelikechicken #veganrecipes #soup

    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!

    Crumble the tofu then mix it with seasonings.

    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.

    Spread the tofu crumbles across a baking sheet then bake until golden browned and dry.

    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.

    Sauté the onions, carrots, and garlic.

    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.

    Add the cabbage, tomatoes, rice, and all the spices.

    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.

    Add the tofu crumbles.

    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.

    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, and canned tomatoes. If you love cabbage rolls, but don't like all the work, this unstuffed cabbage roll soup is for you! #itdoesnttastelikechicken #veganrecipes #soup

    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.

    Print Recipe
    5 from 30 votes

    Easy Vegan Cabbage Roll Soup

    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, and canned tomatoes. If you love cabbage rolls, but don't like all the work, this unstuffed cabbage roll soup is for you!
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Soup
    Cuisine: Polish
    ingredient tag: tofu, tomatoes
    Servings: 8 (makes about 12 cups/ 2.8L)
    Calories: 221kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
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    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

    Oil-free: to make oil-free omit substitute the oil in the tofu crumbles with vegetable broth or aquafaba. Omit the oil when sautéing the veggies and instead do a water or broth sauté.
    Make-ahead/ freeze: Cabbage soup tastes even better the next day, so you can prepare it ahead of time, allow it to cool completely then store the soup covered in the fridge for up to 5 days or you can freeze it in an air-tight container. Gently reheat on the stove or in the microwave, adding more broth or water if needed.

    Nutrition

    Serving: 1 serving (about 1 ½ cups) (recipe makes 8 servings) | Calories: 221kcal | Carbohydrates: 29g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1080mg | Potassium: 345mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3394IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More vegan bowl recipes you might enjoy:

    « The Best Loaded Nachos (plant-based, made with Impossible™ Beef)
    Tofu Lettuce Wraps with Peanut Sauce »

    Reader Interactions

    Comments

    1. leo says

      January 25, 2023 at 12:36 pm

      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!!

      Reply
      • Sam Turnbull says

        January 26, 2023 at 9:49 am

        So happy you enjoyed it leo! 🙂

        Reply
    2. Jody says

      January 23, 2023 at 12:29 pm

      5 stars
      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.

      Reply
      • Jess @ IDTLC Support says

        January 24, 2023 at 2:42 pm

        That sounds great Jody!

        Reply
        • Jody says

          January 24, 2023 at 7:58 pm

          5 stars
          Oh, forgot to mention, I will omit the oregano next time since it won't work with sweet & sour flavors.

      • Sam Turnbull says

        January 26, 2023 at 9:48 am

        So happy you enjoyed it, and interesting variations!

        Reply
    3. Christiane says

      January 22, 2023 at 11:01 pm

      5 stars
      Excellent! It really warms you up. Thank you for the recipe.

      Reply
      • Sam Turnbull says

        January 26, 2023 at 9:47 am

        So happy you loved it 🙂

        Reply
    4. Tracy says

      January 22, 2023 at 8:16 pm

      5 stars
      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.

      Reply
      • Jess @ IDTLC Support says

        January 24, 2023 at 2:39 pm

        Wonderful! Yes, you can freeze and then gently reheat on the stove or in the microwave, adding more broth or water if needed.

        Reply
    5. christine says

      January 18, 2023 at 2:36 pm

      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!

      Reply
      • Sam Turnbull says

        January 26, 2023 at 9:47 am

        Haha, amazing!! So happy you love it, Christine 🙂

        Reply
    6. Paige says

      January 18, 2023 at 12:47 pm

      5 stars
      Absolutely delicious and hearty! This will enter regular rotation in my household. Thanks as always, Sam!

      Reply
      • Sam Turnbull says

        January 26, 2023 at 9:46 am

        So happy you loved it Paige 🙂

        Reply
    7. Laura says

      January 16, 2023 at 11:37 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        January 26, 2023 at 9:46 am

        Wonderful! So happy you enjoyed Laura! See you on the cruise! 🙂

        Reply
    8. Holly says

      January 12, 2023 at 8:53 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        January 26, 2023 at 9:40 am

        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 🙂

        Reply
    9. Sharon Cockley says

      January 12, 2023 at 3:48 am

      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

      Reply
      • Sam Turnbull says

        January 12, 2023 at 7:49 am

        Yes you can! They store well in the fridge or you can freeze them. Enjoy!

        Reply
        • sharon cockley says

          January 12, 2023 at 8:01 am

          Thank you so much have a great day

    10. HLH says

      January 11, 2023 at 7:50 pm

      This recipe sounds delicious!
      Do you know if TVP crumbles would work instead of tofu crumbles? I happen to have some in my freezer.

      Reply
      • Sam Turnbull says

        January 12, 2023 at 7:50 am

        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.

        Reply
        • HLH says

          January 13, 2023 at 12:57 am

          Thank you!

      • Rebecca says

        January 12, 2023 at 10:20 pm

        5 stars
        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!

        Reply
        • HLH says

          January 13, 2023 at 12:59 am

          Thank you!

    11. Simone McLenna says

      January 11, 2023 at 6:29 pm

      can you 9mit the tofu crumbles altogether

      Reply
      • Sam Turnbull says

        January 12, 2023 at 7:50 am

        Yes that would be fine 🙂

        Reply
        • M says

          January 12, 2023 at 10:48 am

          thank you for getting back to me about my question, looking forward to making it soon, great recipes, always!

    12. joan says

      January 11, 2023 at 3:08 pm

      This sounds so delicious! I can't wait to make it

      Reply
      • Sam Turnbull says

        January 11, 2023 at 3:55 pm

        Yay! I hope you love it 🙂

        Reply
    13. Martha says

      January 11, 2023 at 11:37 am

      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!

      Reply
      • Sam Turnbull says

        January 11, 2023 at 3:56 pm

        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!

        Reply
        • kc says

          January 15, 2023 at 10:13 pm

          5 stars
          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

          January 26, 2023 at 9:45 am

          Love it! So glad it hit the spot! 🙂

    14. Lizzie says

      January 11, 2023 at 11:27 am

      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

      Reply
      • Sam Turnbull says

        January 11, 2023 at 3:59 pm

        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!

        Reply
        • Lizzie says

          January 11, 2023 at 4:09 pm

          Amazing! Thank you! I always get excited when I see a new recipe email. This one made me extra happy! xo

        • L.J. says

          January 15, 2023 at 5:28 pm

          5 stars
          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.

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