Vegan & Gluten Free Rice Stuffed Cabbage Rolls

These Cabbage Rolls with Wild Rice Mushroom Stuffing are filled with an herbaceous mushroom and wild rice mixture and then smothered in a flavorful tomato sauce.

Ingredients:

• 1 cup wild rice mix
• 1 teaspoon avocado oil OR olive oil
• 1 onion , diced
• 3 cloves garlic , minced
• 8 oz . mushrooms , finely chopped
• Pinch red pepper flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 large head savoy cabbage , leaves carefully removed
• For the sauce:
• 15 oz tomato sauce
• 1/3 cup tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon basil
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 1 cup water

Instructions:

1. Cook the rice according to the package directions.
2. While the rice cooks, heat the oil in a large skillet over medium. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic, mushrooms, red pepper flakes, thyme, basil, pepper, and salt. Sautee until the mushrooms are cooked, bout 7-10 minutes. Set aside.
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