Vegan Cheesy Rice & Cabbage Casserole

Recipe by ajball
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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