Best 2 Rice And Cabbage Casserole Vegan Recipes

Indulge in a culinary journey with our delightful rice and cabbage casserole, a vegan masterpiece that combines simple ingredients to create a symphony of flavors. This wholesome dish features a comforting blend of fluffy rice, tender cabbage, and a creamy sauce, all baked to perfection. Whether you're a seasoned vegan or simply seeking a nutritious and flavorful meal, this casserole offers a satisfying experience. Explore our collection of recipes, ranging from a classic rice and cabbage casserole to variations that incorporate flavorful ingredients like mushrooms, tomatoes, and spices. Embark on this culinary adventure and discover the perfect recipe to tantalize your taste buds and nourish your body.

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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

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.

Tips:

Choose the right type of rice. For this recipe, medium-grain or long-grain rice is best. Short-grain rice will make the casserole too mushy.
Cook the rice correctly. Be sure to rinse the rice before cooking to remove any starch. Then, cook the rice according to the package directions.
Use a good quality cabbage. Fresh, green cabbage is best. Avoid using wilted or brown cabbage.
Shred the cabbage finely. This will help it cook evenly.
Don't overcook the cabbage. It should be tender but still slightly crunchy.
Use a flavorful cheese. A sharp cheddar cheese or a Monterey Jack cheese will add a lot of flavor to the casserole.
Don't be afraid to experiment. You can add other vegetables to this casserole, such as diced carrots, celery, or bell peppers.

Conclusion:

Rice and cabbage casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice and cabbage. This casserole is also a good source of vitamins and minerals, making it a healthy choice for your family.