Vegan Cheesy Rice Cabbage Casserole Recipes

VEGAN CHEESY RICE & CABBAGE CASSEROLE

Steps:

• 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.

RICE AND CABBAGE CASSEROLE-VEGAN RECIPE - (3.7/5)

Steps:

• 1. Preheat oven to 350 degrees F. Heat oil in a large pan. Add onion and saute until translucent, but not brown. Add rice and saute for about five minutes. 2. Add all remaining ingredients in the following order: pepper, 1 teaspoon paprika, water, cabbage, tomatoes, bay leaf, salt. Stir well. Cook on stove top for about 5 minutes and transfer into a small rectangle glass pan. Sprinkle generously with remaining paprika. 3. Bake for half an hour, or until done. Serve with warm crusty whole wheat vegan bread.

FAT-FREE CABBAGE-RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a casserole that will hold at least 16 cups, or use 2 smaller casserole dishes (I use a small size roaster for this recipe).
• Place the chopped onions and the garlic on the bottom of a greased casserole.
• Shred the cabbage using a sharp knife, or use a food processor (it should measure about 7 cups).
• Place all the chopped veggies in a large bowl with the rice.
• In another bowl, stir tomatoes with their juice, 1 cup tomato juice, sugar, vinegar, salt, pepper and Dijon mustard until well mixed.
• Stir into the cabbage mixture, using a folding motion, until evenly blended.
• Transfer to the casserole dish on top of the onions (do not stir!) cover with a lid.
• Bake in the oven for 1-1/2 hours; then stir well every half an hour until the cabbage is soft and the rice is done.
• Stir in the chopped fresh tomatoes (if using).
• Optional; for a cheesy flavor, 1/4 cup grated Parmesan cheese may be sprinkled on top before baking.