Vegan Unstuffed Peppers and Cabbage

Published by Bat-El at August 1, 2021

Ingredients

1 head cabbage, washed and cut into medium chunks

2-3 tbsp olive oil

3 bell peppers, red, yellow, orange

Cut into chunks

2 onions, diced

1 celery stalk, chopped

2 beyond beef burgers, room temperature (optional)

1 can 6 oz tomato paste

1 tbsp Italian spice

2 tbsp sweet paprika

1/2 tbsp sugar substitute

1 1/4 cup basmati rice

5 cups water

(Parsley to garnish )

Growing up in Israel we ate a lot of stuffed vegetables dishes.

The most popular ones my mom makes are peppers and cabbage.

She would always always keep it vegetarian. Never added any meat.

This dish is inspired by her and is so special to me because the flavors takes me all the way back home.

Today I was craving stuffed peppers and cabbage so much, but time wise, standting and rolling each piece was far from realistic. I diced to recreate these 2 dishes by combining pepers and cabbage into one pot, cutting the preparation time in less than half. Realy easy and doable. And can I tell you a secret? It came out even better than the regular one!!!! I will be making this dish a lot!

If you wish to skip the beyond beef part feel free to do so. Totally optional.

Here is the written recipe, I hope you enjoy as much as we did!

Instructions

1). Soak the rice for 10 minutes in a bowl with water

2). Heat up oil in a big and wide pot. Add the onions, peppers and celery and sauté for 3-5. Add the beyond beef and cut into small crumbs with a wooden spoon. Keep mixing until golden brown.

3). Add the tomato paste and stir for a minute, allowing the natural sugars to caramelize.

4). Add the water and cabbage, spices, and bring to a boil. Cover and cook on medium-low for 20 minutes. Mix.

5). Add the washed and drained rice on top of the cooked stew, and continue cooking for another 25 minutes until rice is cooked and saucy.

6). Sprinkle a touch more salt and pepper on top, some fresh parsley or dill, and serve hot.