Rice And Cabbage Casserole Vegan Recipe 375 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.

CABBAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 200°C. Lightly grease a casserole dish.
• Cook rice according to packet instructions. I like to cook it in the rice cooker.
• In a large frypan, lightly sauté mushroom in a little olive oil. Remove from heat.
• Add a little extra oil to the pan and sauté onion until soft. Add cabbage and sauté for a further 5 minutes.
• Add the grated vegetables, garlic and thyme and continue to cook until vegetables are softened and cooked - another couple of minutes.
• Meanwhile, in a large bowl beat the eggs, cottage cheese, sour cream and mustard. Add the cabbage mixture, cannellini beans and cooked rice.
• Pour into a greased casserole dish, top with grated cheese and bake for 20- 30 minutes or until golden and bubbly.