12 vegan rice cabbage Recipes

cabbage, fire roasted diced tomatoes, nutritional yeast, braggs amino acids, ground vegan sausage, canola oil, brown rice (already cooked), minced garlic, vegan nacho cheese (use follow your heart, it melts!), diced baby portabella mushrooms, white onion, chopped, organic whole-wheat crunchy breadcrumbs, organic carrot, shaved, salt, pepper, cayenne pepper, oregano

canola oil, chopped onion, sliced carrot, stalk celery, finely chopped, garlic cloves, pressed, chopped green cabbage, water, tomato sauce (1 cup), quick-cooking brown rice (not instant ), unbleached cane sugar (or other sweetner of your choice), paprika, dried oregano, salt , to taste, thyme, crumbled

cooked brown rice, cilantro, chopped, lime (just the juice ( ), olive oil, winter squash , such as butternut, peeled and cubed, onion, chopped, garlic clove, minced, dried oregano, cumin, coriander, cayenne, salt and pepper, to taste, cilantro, chopped, avocado, sliced, cabbage, shredded, black beans (cooked or canned ) or 1 cup pinto beans (cooked or canned), brown rice tortillas

firm block tofu, several mushrooms sliced, onion or shallot sliced, fresh bean sprouts, grated ginger to taste, crushed garlic to taste, soy sauce to taste ( use low sodium if needed ), oriental sesame seed oil to taste, some chopped green or red cabbage, sugar or honey to taste, salt as needed, rice vermicelli noodles cooked, sliced cucumber into small french fry size, sliced fruit also cut into small french fry size of ripe mango or nectrarine, fresh chopped mint to taste, fresh chopped cilantro to taste, both fillings, rice spring roll wrappers, lettuce leaves, roasted peanuts, fresh chopped cilantro, sauces, peanut dipping sauce, brown dipping sauce

rice noodles (bihon noodles), tofu, cut in cubes, canola oil , for frying the tofu, fresh green beans, approximately, carrot, diced, leaves cabbage, chopped, garlic cloves, chopped, onion, chopped, red bell pepper, chopped, soy sauce (or braggs liquid aminos), chicken-flavored vegetarian seasoning (i use mckays vegan seasoning) or 2 chicken bouillon cubes, water, canola oil

head organic green cabbage, thinly sliced, head organic red cabbage, thinly sliced, organic onion, quartered and thinly sliced, organic carrots, shredded, stalks organic celery, thinly sliced, vegan mayonnaise or 1/2-3/4 cup mayonnaise, rice wine vinegar or balsamic vinegar, sea salt, pepper, organic celery seed, fresh dill, dried dill

cabbage leaves, yves ground, grain rice, cooked, onion, chopped, garlic, minced, paprika, caraway seeds, cayenne pepper, water, chopped tomatoes, tomato paste

brown rice, uncooked, water , to rinse the rice, more to soak the rice, still more to cook the rice, olive oil, red onion, chopped, red bell pepper , cut into strips, cabbage, shredded, garlic cloves, minced, tomatoes, chopped, chickpeas, rinsed and drained, red wine vinegar, kidney beans, rinsed and drained, parsley, chopped

rice vinegar (can be found in asian markets), oriental sesame oil, soy sauce, fresh ginger, peeled, minced, golden brown sugar, thai fish sauce (omit to make vegan or vegetarian, can be found in asian markets), cucumber, peeled, seeded , cut into matchstick-size strips, carrot, peeled, seeded , cut into matchstick-size strips, red bell pepper , cut into matchstick-size strips, cabbage, thinly sliced

mayonnaise (or non-dairy mayo), rice vinegar (i tested the recipe with raw apple cider vinegar) or 1 tbsp raw apple cider vinegar (i tested the recipe with raw apple cider vinegar), worcestershire sauce (there are vegetarian s on the market-read the label), salt, black pepper, sugar (increased from 1/4 tsp and i used raw ), shredded cabbage (sub a little bit of red cabbage for color, if desired), shredded watercress (we tested arugula) or 3 cups arugula, shredded (we tested arugula), carrot, grated, scallions, chopped, bell pepper, seeded , membrane removed and cut into small pieces (green, red, orange, etc.)