Best Rice And Cabbage Casserole Vegan Recipes

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

Ingredients

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

CABBAGE AND RICE CASSEROLE

Cabbage and Rice Casserole image

This vegetarian dish is inexpensive, healthy and full of flavour.

Provided by Melissa Goodwin

Categories main dishes

Time 1h25m

Number Of Ingredients 14

Ingredients

1 cup brown rice, uncooked
1/2 cup sliced mushrooms
1 onion, finely sliced
2 cloves garlic
pinch dried thyme
1/4 head cabbage, finely shredded
2 carrots, grated
1 zucchini, grated
1 tin cannellini beans, drained and rinsed
1 cup cottage cheese
1/2 cup sour cream
3 eggs
1 Tbsp. wholegrain mustard
1/2 cup or so of grated tasty cheese

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.

Nutrition Facts : Calories 332 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 20 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 497 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

Ingredients

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.