Vegan Cabbage Roll Soup

There was an epic sale on cabbage today at the grocery store, so I got three heads and came home with my head swimming of memories of Grandma Leila's cabbage rolls.  I had gone to the store starving and didn't have time to roll anything up or follow a recipe.  I simply walked in the door and started throwing things in my Instant Pot (well, I washed my hands first, because Grandma Leila always said that grocery carts are hotbeds of germs). 

Ingredients (I didn't measure, but am giving approximate amounts)

• 1 onion, chopped
• 1-2 tsp olive oil
• 1 cup mushrooms
• 1/2 cup walnuts
• 2 cloves garlic
• 1/2 head cabbage, chopped 
• 1 can tomato sauce
• 1 can water
• 1 1/2 Tbsp maple syrup
• 1 Tbsp vegan worchestershire sauce (I like this Wizard one because of the flavor and the wizard)
• garlic salt to taste
• red pepper flakes (optional, for serving)

First thing, I set my Instant Pot to saute.  I quickly chopped the onion and tossed it into the pot with the olive oil and let that cook a bit while I prepped the other ingredients.  You can do this in a soup pot if you don't have an Instant Pot, of course.  While the onions cook, I put the mushrooms, walnuts, and garlic in the food processor and pulsed until it was the texture of ground beef.  Add that to the pot so it can brown some too.  Stir a bit so it can get browned.  While that cooks, add the rest of the ingredients and scrape any bits stuck to the bottom of the pan and stir everything up completely.  Put on lid and if you are using Instant Pot, set for manual to 6 minutes.  Use quick release and enjoy!  If you are cooking on stovetop, bring it to a boil and then turn down to simmer until cabbage is cooked through (probably 15-20 minutes).  

Serve with red pepper flakes.  

If you want it to be more filing, serve over mashed potatoes just like my grandma served her cabbage rolls.