Tempeh & Mushroom Cabbage Rolls 

Tempeh & Mushroom Cabbage Rolls 


These hearty and protein-rich Tempeh & Mushroom Cabbage Rolls are a scrumptious alternative to a classic recipe. They are vegan, gluten-free and oh-so-satisfying! 


St. Patrick’s Day Fun

It’s always fun to celebrate a holiday, especially when it involves what you put in your belly or even sipping a green beer. That’s right, St. Patrick’s Day is coming! 

Although, this year there is no plan to drink odd colored beer, there is a plan to eat lots of Irish inspired plant-based delicacies. In the past, we have enjoyed our fair share of Cabbage Steaks with Whisky Mushroom Sauce, Jackfruit & Rutabaga Shepherd’s Pie,  or Celery Root & Brussels Sprout Hash. But this year we wanted to tackle the big guns… stuffed cabbage rolls!


Vegan Stuffed Cabbage Rolls

Although rolling cabbage may initially feel intimidating, it is much easier than one might expect. Simply roll them like you would a burrito. Furthermore, it turns boring green cabbage into a savory meal that’s actually fun to eat. 

These vegan cabbage rolls do have a slightly different take. Rather than using a tomato-based sauce, they are covered in a savory mushroom soup mixture. So we dare to say, if you like mushrooms you will adore these rolls! 



  • Cabbage The perfectly healthy wrapper for these gluten-free rolls. 
  • Tempeh –  The crumbled tempeh adds protein and makes these plant-based rolls satisfying. 
  • Mushrooms – Savory and tender, mushrooms are the star of this dish both in the filling and for the sauce. 
  • Rice – Rice soaks up all the yummy juices while the rolls cook, making these rolls explode with flavor. 
  • Onion & Garlic –  A classic combination that adds depth of flavor. 
  • Mushroom Soup – A savory base to the sauce that the rolls simmer in- Yum!
  • Herbs – A combination of dried oregano and thyme add herbal undertones to the mushrooms and a sprinkle of chopped fresh parsley adds freshness and a little pop of green. 


FAQ & Stuffed Cabbage Roll Tips:

  • What to serve with cabbage rolls?

    • Due to the fact that these plant-based cabbage rolls are filled with tempeh that is high in protein and rice, they will be satisfying as an entree. However, we would recommend serving something fresh alongside them, such as side salad or a piece of crusty bread to soak up the savory mushroom sauce. 
  • What are the health benefits of tempeh? 

    • Tempeh is a nutrient-dense cake made from fermented soybeans. It is high in protein as well as vitamins and minerals. Additionally, tempeh contains probiotics due to the fact that it is fermented which is great for a healthy gut. All-in-all, this is one plant-based protein worth making!  
  • Mix it up

    • Try experimenting with different types of cabbage. Green cabbage is great but we also love the texture of Savoy cabbage (which is pictured) for these rolls or try red cabbage for a colorful twist. 
  • Make it Easier

    • To make the leaf removal easier, put the whole cabbage carefully in a stock pot of boiling water. Boil for 2 minutes and then carefully remove and take off any loose leaves. Repeat the process until you have removed most of the usable leaves. The inner center can be used to make homemade vegetable broth or wilted into a soup or stir fry later in the week.


Simple Homemade Cabbage Rolls

Stuffed cabbage rolls are attainable. These vegan cabbage rolls are not only a deliciously satisfying plant-based meal, but they are also easier to make than you think. Plus, you can serve an Irish cocktail alongside them if you wish for one amazing St. Patrick’s Day at home. Enjoy! 

Finally, if you make these tempeh & mushroom cabbage rolls, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!


Ingredients for Tempeh & Mushroom Cabbage Rolls  Crumbled tempeh in a bowl next to chopped onion, minced garlic, and diced and sliced baby Bella mushrooms on a wooden cutting board

Sliced Mushrooms sautéing in a pan with onions and garlic  Rice added to the sautéed mushrooms, tempeh, and onions

A head of Savoy cabbage boiling in water in a stockpot in order to easily remove the leave for stuffed cabbage rolls  A wooden spoon adding the tempeh and mushroom mixture to an open Savoy cabbage leaf

Folding in the edges of the stuffed cabbage prior to rolling  Hands rolling a cabbage roll on a wooden cutting board

Mushroom soup being poured over the prepared cabbage rolls in a baking dish  Vegan tempeh & mushroom cabbage rolls in a glass baking dish

Close up of vegan tempeh & mushroom cabbage rolls  A cut tempeh & mushroom cabbage roll in a bowl with additional stuffed cabbage rolls


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A cut tempeh & mushroom cabbage roll in a bowl with additional stuffed cabbage rolls

Tempeh & Mushroom Cabbage Rolls 

  • Author: Meatless Makeovers
  • Prep Time: 45 min.
  • Cook Time: 30 min.
  • Total Time: 1 hour 15 min.
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Sauté, Bake
  • Cuisine: Irish
  • Diet: Vegan


A healthy plant-based stuffed cabbage recipe that satisfies. These tempeh & mushroom cabbage rolls are hearty and absolutely delicious!


  • 1 Cup Cooked Rice
  • 1 Large Onion (Diced)
  • 2 Cloves Garlic (Minced)
  • 16 oz Baby Bella Mushrooms (1/2 Sliced and 1/2 Diced)
  • 4 Cups Mushroom Soup (We used store-bought or we also love this easy homemade Vegan Cream of Mushroom Soup recipe by Holy Cow! Vegan Recipes)
  • 1 8oz Package Tempeh (Crumbled)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 Savoy Cabbage
  • 1 Bunch Fresh Parsley (Chopped, Garnish)


  1. Make rice as directed on the package. 
  2. While the rice cooks, prepare the produce as directed above. 
  3. Put a large pot 1/2 filled with water on to boil. 
  4. Sauté half of the onion. Half of the garlic and the sliced mushrooms over medium heat until lightly browned. Approx. 5 minutes. Add the sauté mixture to the mushroom soup. And set aside. 
  5. Sauté the rest of the onion, garlic, crumbled tempeh, diced mushrooms until browned. Approx. 5 minutes, then add dry spices and cooked rice stir to combine and Set aside. 
  6. Carefully place the whole cabbage into the boiling water for 2 minutes. 
  7. Remove cabbage from water and remove the loose leaves. Cut off the excess stem. 
  8. Repeat steps 6 & 7 until the cabbage leaves are too small to use. 
  9. Place approx 1/4 cup of tempeh and rice mixture to the center of the stemmed cabbage leaf. 
  10. Using clean hands with the stem side facing you, fold the side in toward the center and then roll the stem side of the leaf over the filling making a roll. (See pictures)
  11. Repeat step 10 until all of the leaves or the filling is finished. It should make approximately 10-12 rolls.
  12. Preheat the oven to 400° F
  13. In a deep 9×13 baking dish, pour enough of the mushroom soup mixture to cover the bottom. 
  14. Place the prepared cabbage rolls into the baking dish and pour the rest of the mushroom soup mixture over the top. 
  15. Cover the dish with aluminum foil and bake for 30 minutes. 
  16. Serve immediately, with extra soup mixture spooned over top. 
  17. Garnish with fresh parsley and enjoy!
  18. Leftovers can be refrigerated in an airtight container for up to 5 days.


  • The center of the cabbage can be frozen to use later for a homemade vegetable broth or refrigerated for up to 5 days for use in a future recipe such as a vegetable stir fry or a curry.
  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Tempeh & Mushroom Cabbage Rolls, Vegan Cabbage Roll Recipe, Plant-based St. Patrick's Day Recipe

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