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Unstuffed Cabbage Rolls (Vegan)

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1 Large Head Cabbage, quartered and cored
Olive Oil
1 Medium White Onion, chopped
2 Garlic Cloves, minced
1 Red Bell Pepper, diced
2 15oz Cans Black Beans, drained and rinsed
1 15oz Can Fire Roasted Diced Tomatoes, undrained
2 Tbsp Tomato Paste, or Ketchup as a substitute
2 Tbsp Liquid Aminos
1 Tsp Dried Parsley
1 Tsp Dried Oregano
1/2 Tsp Ground Cumin
1/2 Tsp Paprika
1 1/2 Cups Cooked Brown Rice
2 Tbsp Nutritional Yeast
2 Tbsp Lemon Juice
Salt and Pepper, to taste


  1. Start cooking rice according to package instructions.
  2. Preheat oven to 375 degrees and spray a 9x13 baking dish with olive oil spray.
  3. Cut the cabbage into quarters, remove the core from each quarter, and slice into strips. Set aside.
  4. Chop the onion and bell pepper. Set aside.
  5. Drain and rinse the black beans.
  6. Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until translucent.
  7. Add the pepper, black beans, tomatoes (with sauce from can), tomato paste, liquid aminos, parsley, oregano, cumin and paprika. Stir to combine. Cover and let cook for about 5 minutes.
  8. Add the cabbage, stir, cover, and cook for about 5-10 minutes, until the cabbage is soft.
  9. Add the rice and stir to combine.
  10. Add the nutritional yeast, lemon juice, salt, and pepper. Stir then remove from the heat.
  11. Pour into the baking dish and bake, uncovered, for about 20 minutes.
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