Vegan Cheesy Rice Cabbage Casserole Recipes

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



Rice and Cabbage Casserole-Vegan Recipe - (3.7/5) image

Provided by jacewildman

Number Of Ingredients 10

4 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups short grain rice, rinsed
1/2 teaspoon ground pepper
2 teaspoons paprika, divided
3 cups water
1 small head cabbage, finely chopped
1 (8 ounce) can tomatoes
1 bay leaf
1 teaspoon ground rock salt

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.

VEGAN CHEESY RICE & CABBAGE CASSEROLE



Vegan Cheesy Rice & Cabbage Casserole image

I took a simple cabbage recipe that I found on a vegan website and spruced it up to add more "substance". This takes less than 20 minutes to throw together, so on busy nights I love to prepare this - it's very warm & cheesy and so it's the perfect comfort food. Plus, it's almost a 1-dish meal, though I like mine with a small baked potato & some corn on the cob on the side. I don't think any vegan cheeses come close to "Follow Your Heart" because it's so tasty and melts very well - any other substitutions I've used have not been as successful.

Provided by ajball

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

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
salt
pepper
cayenne pepper
oregano

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.

Nutrition Facts : Calories 525.2, Fat 15.2, SaturatedFat 3.7, Cholesterol 16.4, Sodium 558.7, Carbohydrate 83.5, Fiber 7.3, Sugar 8.5, Protein 15.1

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