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    You are in: Home / Recipes / Vegan Cheesy Rice & Cabbage Casserole Recipe
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    Vegan Cheesy Rice & Cabbage Casserole

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     1 Total Reviews

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    • on May 16, 2010

      This is wonderful for a rainy day! Very comforting yet flavorful with just a bit of spice. It was easy to throw together (but did take more than 20 minutes if you count the chopping and grating) and didn't take even close to 55 minutes to cook in my oven. It was browning around the edges and the vegetables were tender after about 30 minutes in my oven. I used corn-based, gluten-free breadcrumbs and omitted the salt. Also, I cooked the onion with the mushrooms and "sausage" (soyrizo) instead of making it a separate layer. This was good with a small dollop of Tofutti brand vegan sour cream. My only complaint about this recipe (and it's minor) is that it's always nicer when the ingredients are listed in the order in which they are used in the recipe. Nonetheless, thanks for posting a real winner!

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    Cheesy Chicken & Rice Casserole. Recipe by 4-H Mom

    Cheesy Chicken & Rice Casserole

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    Nutritional Facts for Vegan Cheesy Rice & Cabbage Casserole

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 525.2
     
    Calories from Fat 136
    25%
    Total Fat 15.1 g
    23%
    Saturated Fat 3.7 g
    18%
    Cholesterol 16.4 mg
    5%
    Sodium 558.6 mg
    23%
    Total Carbohydrate 83.5 g
    27%
    Dietary Fiber 7.2 g
    29%
    Sugars 8.5 g
    34%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    Braggs amino acids

    nacho cheese

    Detailed Nutrition Values About Nutrition Info
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