Best Vegan Cheesy Rice Cabbage Casserole Recipes

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.

Cabbage and Rice Casserole image

Time 40m

Yield 6

Number Of Ingredients 8

½ large Savoy Cabbage, chopped roughly.
1 cup uncooked white rice
3 cups chicken broth
¼ cup butter
½ onion, chopped (I prefer red because I hear it's healthier - and it's sweeter)
¼ cup butter (again)
breadcrumbs (about 3 slices of bread, torn)
1-2 cups cheese - Kerrygold Dubliner, Gouda, Cheddar, etc.

Steps:

Steam cabbage for 10 minutes and set aside.
Saute onion in the ¼ cup of butter til tender. Stir in the raw rice.
Add the steamed cabbage and the chicken broth. Cover and let simmer on low for 20 min.
Melt ¼ cup butter and pour over finely torn bread crumbs (I used 2 heels, and 1 regular slice). Stir together to make buttered breadcrumbs.
Grate 1-2 cups of your favorite cheese. I prefer Kerrygold Dubliner, Gouda, or cheddar. .
In a casserole dish, layer ½ the cabbage and rice mixture, then the grated cheese, and then the remaining cabbage and rice. Top with the buttered bread crumbs and Bake for 15 - 20 min at 350°.
Serve immediately.

Vegan Cheesy Rice & Cabbage Casserole image

Provided by ajball

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