Cabbage Spring Rolls & Peanut Butter Soba Noodles (VEGAN)

Recently I was in the mood for cabbage rolls, but not really, more like spring rolls made with cabbage instead of rice paper. I don’t know why, not really, other than I was reminiscing about some really delicious Vietnamese spring rolls I had once in Wheaton, IL.

Then I was walking down the aisle of a very crowded Lidl and spotted a gorgeous head of Savoy cabbage. I had to have it, knowing it would be great for the wraps, not to mention a vegan soup or two. Maybe even a vegan ramen dish.

The possibilities were endless.

As was the prep time for these vegan cabbage spring rolls. šŸ™„

The good thing about this kind of vegan recipe is that it’s mostly raw so you’re getting plenty of natural fiber, but also that you can use any of the raw vegetables in your crisper that you just don’t know what to do with. I had a pretty specific idea of what I wanted in my vegan spring rolls, starting with smoked tofu and ending with this beautiful platter you see below.

The ingredient list for the Savoy wraps is pretty straightforward:

Carrots
Scallions
Bell peppers
Cucumber
Sprouts (these are radish sprouts)
Smoked tofu
Savoy cabbage

The most important step is to give the cabbage leaves a quick boil or steam, about 2 minutes. Do it early enough that the cabbage cool and are easy to manage while wrapping. I to roll the first one with the cabbage spine still on it and…it was a mess so I recommend trimming it down but not necessarily cutting it off completely, because that will just make wrapping it harder.

While you wait for the water to boil for the cabbage, preheat the oven or airfryer to 200C and add the seasoned smoked tofu until nice and crispy.

Set aside.

Use the biggest leaves on the Savoy cabbage and wrap them the wide way, across the spine rather than up or down. Trust me, it’ll make the process easier and less annoying.

Take a little of each ingredient and line it up across the leaf, then roll.

If you want to add anything to these vegan spring rolls to fill out the meal, I added soba noodles that I tossed in a mixture of peanut butter, hot water, lime juice, Sriracha and soy sauce. It was easy and delicious..

I also made a quick yogurt sauce for my partner, just in case the smoked tofu had a bit too much tandoor spice on it, which I’m happy to report it did not.

This was a quick (mostly) and easy vegan meal, at least if you make it through the prep work without losing your mind. I rewarded myself for all he prep work with an ice cold beer made without fish belly, thank you very much.

Do you like rolls? How do you prefer to enjoy them?

Vegan Chanterelle Mushrooms & Black Rice Bowl

I don’t know how you guys feel about mushrooms but they are one of my all time favorite things to eat, even more so after adopting a vegan lifestyle. There are so many ways to cook, flavor and enjoy mushrooms that it’s almost impossible to get bored or tired of them. Check out my Beyond Stuffed Mushrooms! And if you’re lucky and happen upon a package of King Oyster or Enoki mushrooms, consider yourself lucky. In my (current) neck of Romania, those are what I consider a TREASURE find because they are so hard to come by.

But when I find myself staring at Chanterelle mushrooms in the mushrooms section, well my vegan heart does a littleĀ pitter-patterĀ because I know that I’m gonna go a little bit crazy. These suckers are so flavorful and versatile that I actually can’t get enough of them and my only real problem is figuring out how to make them the star of the dish. Okay, that felt kind of like a Chopped intro, didn’t it?

Now, I don’t want to get your hopes up because there is one downside to chanterelle mushrooms and it is that they are a monster to clean. It takes forever. Literally.

At least itĀ used to. But a few moments of internet sleuthing and I came upon a website that was the MOST helpful in finding a more streamlined way to clean them. All you’ll need is a bowl of water and a kitchen towel or paper towel, but be prepared to change that water a few times because these are very dirty mushrooms.

That sounded kinda dirty, didn’t it?

Three hundred years later and the mushrooms are clean…now we can cook!

This was another easy vegan meal, at least if you don’t count the time spent cleaning, with a simple ingredient list mostly made up of pantry staples.

You’ll need: smoked tofu, mushrooms, bell pepper, corn, onion and rice, plus herbs & spices.

I thought about using the air fryer for these but they have so much water I was worried how it would work, so I opted for my trusty mushroom pan which is the opposite of a non-stick pan. So…a stick pan? Just kidding, a good stainless steel pan is your BFF when it comes to cooking mushrooms. Either way, cook them in a pan without oil, stirring often until a lot of that water has rendered and cooked itself out. Then you can add some fat if you want and start sauteing them until brown and slightly crispy.

When the mushrooms start cooking without rendering any more water, I added the smoked tofu because I also like to have the brown parts a little crispy. When those two are close to done, I added the onion and bell pepper while I cut the corn from one fresh cob. While all that is happening, the black rice is cooking for about 20 minutes in my waste free broth.

See how brown and crispy the mushrooms are? In my opinion that gives them an excellent depth of flavor that means you don’t need to go crazy with herbs and spices, just enough to make the ingredients shine.

This is the brand of black rice I normally use but sometimes the “bio” section will have one type of organic black rice that I also love. But use what you can find and what’s right for your budget. And if you’re worried about the color, don’t be. This rice is rich in antioxidants and fiber, plus it gives a simple vegan dish a very fancy air about it, don’t you think?

With a little bit of planning and prep work, this meal can be on the table in about 30 minutes, 45 if you include the mushroom washing time but in my opinion it is totally worth it because one does not happen upon Chanterelle mushrooms regularly.

Not to mention, this is the perfect calorie friendly vegan meal to pair with an ice cold beer plus a tall glass of water!

What’s your favorite mushroom dish?

Quick & Easy Vegan Smoked Tofu Bowl

With what’s going on in the world lately, we all have to do what we can, right? That means some days or weeks I feel like a #vegan rock star in the kitchen, making my own seitan sausage and whipping up delicious meals while some days I just want something easy, delicious and nutritious. Like all of you, I’m complicated and that’s okay.

And yeah, sure that was my long winded way of saying this post is going to be short because this meal was delicious, easy to make and super fast.

This is one of the many reasons I love Buddha bowls, they are healthy and easy, two of my favorite things when I’m too busy or too lazy to spend time in the kitchen.

This particular bowl was SUPER easy, all you need is onion, bell pepper, garlic, smoked tofu and a grain of your choosing, the photo has bulgur in it. The sauce is a combination of tomato paste, soy sauce and Korean chili paste.

And don’t forget to hit up your spice rack to give this dish an Asian or Italian flair, or whatever you’re in the mood for.

Not every vegan meals needs to be IG worthy, but sometimes they accidentally are! (Hit me up at IndyJaxn if you want to see for yourself.)

What’s your favorite go-to vegan meal?