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Home » Recipe » Vegetarian Recipes » Asian carrot, cabbage and mushrooms recipe {vegan, dairy free, gluten free}

Asian carrot, cabbage and mushrooms recipe {vegan, dairy free, gluten free}

Last Modified: October 22, 2024 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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A simple Vegan Dinner 30 Minute Meal Dinner idea is this Asian carrot, cabbage and mushrooms recipe. It has a lovely flavor, and with the variety of cabbage, carrots, and mushroom flavors, it truly absorbs soy sauce and other seasonings. We ate it for days. =)

I made a few of these fried cabbage recipes. Check them out here, but both have meat in them: FRIED CABBAGE ASPARAGUS AND BACON RECIPE and DAIRY FREE KIELBASA, CABBAGE, AND CARROTS ONE POT DINNER RECIPE

Jump to:
  • Cabbage and Mushrooms Recipe Ingredients
  • Cabbage and Mushrooms Recipe Instructions
  • Variations
  • Equipment
  • Reveal:
  • Storage
  • Top tip
  • Asian carrot, cabbage and mushrooms recipe card

Cabbage and Mushrooms Recipe Ingredients

The ingredients below are easy to find and can be made with or without meat.

  • ½ cabbage sliced thin or shredded
  • One cup and a half of shredded carrots
  • One bell pepper, yellow, sliced thin and cut in half if you want
  • One 8-ounce pack of white mushrooms/button mushrooms, sliced
  • 1 tablespoon of soy sauce (Gluten Free) plus more if needed.
  • 2 teaspoons of garlic, minced
  • 1 teaspoon of paprika
  • A splash of cooking white wine to deglaze the pan
  • Half a teaspoon of black pepper
  • ½ teaspoon of red pepper flakes
  • Optional cooked smoked sausage
Ingredients Asian Cabbage and Mushroom Recipe

Cabbage and Mushrooms Recipe Instructions

Below are the step-by-step instructions for making this recipe. Note that this recipe is without meat, but you can add it. See variations for details on how to add meat.

Add mushroom to skillet

Prep and cut the vegetables and set them aside. Measure out the seasoning.

First, heat the large skillet. Then, add olive oil (Affiliate Link), garlic, and red pepper flakes to a heated pan. Cook until heated through but not browned.

Add mushrooms and cook for 5-7 minutes to help reduce the size of the sliced mushroom.

add sliced yellow bell pepper to skillet

Now, add the thinly sliced yellow pepper, and cook for 2 minutes.

Add a splash of white cooking white (optional) or water to deglaze the pan. Cook for 2 minutes to reduce.

Add shredded cabbage and soy sauce to skillet

Now, add shredded cabbage, shredded carrots, soy sauce, black pepper, and paprika, then stir and cover for 10-15 minutes on medium-low heat.

Stir the ingredients and cover

Add a splash more soy sauce near the end if you want it. Stir evenly for a few minutes.

Optional: Add the 1 lb 1-inch cut cooked meat to the dish until warm. Then, serve and enjoy!

Variations

There are a few things you can do to enhance this recipe.

  • Spicy - add more red pepper flakes while cooking.
  • Add cooked protein - add 1 lb of the following: Cooked sausage, cooked Kielbasa, ground cooked Tofu, Ground beef, canned Tuna, cooked Chicken breast, and cooked Chicken thighs.
  • Sesame oil - add sesame oil in the same amount as olive oil (Affiliate Link).
  • Shiitake Mushrooms - if you want, you can swap out the button mushroom for shiitake mushrooms for a more earthy flavor.
  • Oyster Mushrooms - you can substitute button mushrooms with oyster mushrooms.
  • Napa cabbage - I used green cabbage, but Napa cabbage would work as well. If you have Napa cabbage, you will need to shred it yourself.

Equipment

Equipment can have a big impact on how a recipe turns out. This recipe is super easy to make because it is a one-pan dish.

Reveal:

Here is the final finished vegan dish. It was a success, and we ate it for a few days. Yum!

Asian Carrot Cabbage and Mushroom Recipe - Square image

Storage

After the dish is cooked, it can be stored in an airtight container for 3 days. You can easily reheat it in the microwave.

I do not recommend freezing after the dish is cooked.

Top tip

Do not let the pan get too hot; it will burn the garlic, and you will need to start over.

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Asian carrot, cabbage and mushrooms recipe card


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  • Author: Sabrina M Quairoli
  • Total Time: 35 minutes
  • Yield: 6
  • Diet: Vegan
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Description

This recipe has a lovely Asian carrot flavor and is terrific as a side or vegan dish. 

Ingredients

  • ½ cabbage sliced thin or shredded
  • One cup and a half of shredded carrots
  • One bell pepper, yellow, sliced thin and cut in half if you want
  • One 8-ounce pack of mushrooms, sliced
  • 1 tablespoon of soy sauce plus more if needed.
  • 2 teaspoons of garlic, minced
  • 1 teaspoon of paprika
  • A splash of cooking white wine to deglaze the pan
  • Half a teaspoon of black pepper
  • ½ teaspoon of red pepper flakes
  • Optional cooked smoked sausage


Instructions

  1. Prep and cut the vegetables and set them aside. Measure out the seasoning.
  2. First, heat the large skillet. Then, add olive oil (Affiliate Link), garlic, and red pepper flakes to a heated pan. Cook until heated through but not browned.
  3. Add mushrooms and cook for 5-7 minutes to help reduce the size of the sliced mushroom.
  4. Now, add the thinly sliced yellow pepper, and cook for 2 minutes.
  5. Add a splash of white cooking white (optional) or water to deglaze the pan. Cook for 2 minutes to reduce.
  6. Now, add shredded cabbage, shredded carrots, soy sauce, black pepper, and paprika, then stir and cover for 10-15 minutes on medium-low heat.
  7. Add a splash more soy sauce near the end if you want it. Stir evenly for a few minutes.
  8. Optional: Add the 1 lb 1-inch cut cooked meat to the dish until warm. Then, serve and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: asian cabbage recipe
  • Method: cooktop
  • Cuisine: Asian

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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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