Rice And Cabbage Casserole Vegan Recipe 375

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.

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.