Vegan Cheesy Rice & Cabbage Casserole
photo by Prose
- Ready In:
- 1hr 15mins
You will need
- 3 cups cabbage
- 8 ounces fire roasted diced tomatoes
- 1 tablespoon nutritional yeast
- 3 tablespoons Braggs amino acids
- 4 ounces ground vegan sausage
- 1 tablespoon canola oil
- 1 1⁄2 cups brown rice (already cooked)
- 1 tablespoon of minced garlic
- 1 1⁄2 cups vegan nacho cheese (Use Follow Your Heart, it melts!)
- 1 cup diced baby portabella mushrooms
- 1 large white onion, chopped
- 3⁄4 cup organic whole-wheat crunchy breadcrumbs
- 1 organic carrot, shaved
- cayenne pepper
- Chop ½ of a head of cabbage up into thin strips and place (uncooked) in the bottom of a lightly greased casserole dish.
- Sautee mushrooms, garlic, cayenne pepper, oregano & sausage in the Braggs amino acids on medium-high heat until the mushrooms start to soften. Layer on top of the cabbage.
- Layer ½ cup nacho cheese on top of the mushrooms/sausage mixture.
- In same pan, add canola oil and the onion. Add salt to taste. Cook until onions are translucent. Add it on top of the cheese layer.
- Mix the nutritional yeast with the rice, and then layer the rice on top of the onions.
- On top of the rice, layer the entire shaved carrot.
- On the carrot, layer the fire roasted tomatoes.
- Add the bread crumbs on top of the tomatoes.
- Add the rest of the nacho cheese, spread evenly, on top of the bread crumbs. Sprinkle with salt & pepper.
- Cook at 350 for 55 minutes; then broil for 5 minutes.
Questions & Replies
Got a question? Share it with the community!
Lots of flavor. My husband, toddler and I really enjoyed this casserole. <br/>I was in a hurry so I simplified it a little to just a few steps. Plus we are not fans of mushrooms. I made the brown rice and then added braggs and all of the seasonings to the rice. I skipped using the onions and mushrooms to eliminate that step all together. I put shredded cabbage in the dish, then the seasoned rice, then the can of tomatoes, and last a layer of daiya cheddar cheese. This was easier for me and still turned out great. Thanks for the recipe the flavors were great together.
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!