Unstuffed Cabbage Roll Casserole

If you love delicious and easy dinner recipes, you’re going to fawn over this vegan Cabbage Roll Casserole.

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INGREDIENTS

– 1 large green cabbage shredded or chopped – 1 large yellow onion diced – 4 cloves garlic grated – 28 oz can San Marzano tomatoes – 1.5 cups cooked brown rice (any simple leftover rice will work) – 1 cup soy curls (or 1/2 lb chopped mushrooms sautéed) – 1 tbsp nutritional yeast – 1 pinch red pepper flakes – 1/2 cup fresh dill – 1/4 cup onion chives chopped – 1/4 cup Italian parsley minced – smoked applewood sea salt to taste – 12 oz tub vegan sour cream

Step 1

Place the soy curls in bowl and cover with hot water for 20 minutes. Drain and wring out as much of the liquid as you can. Transfer to a food processor and pulse a few times until chopped up into smaller pieces.

Step 2

Alternatively you can use a cutting board and mince them up by hand into small pieces. (If using mushrooms just chop them up and sautee in a drop of olive oil with a pinch of salt until wilted).

Step 3

Combine the minced soy curls with the cooked brown rice, nutritional yeast and parsley. Set aside.

Step 4

Preheat your largest skillet over medium heat and saute the onion in a drizzle of olive oil and pinch of salt until translucent and begins to get a little color. (Omit oil and use a splash of water to be WFPB + Plantricious complaint).

Step 5

Stir in the red pepper flakes and garlic and cook just until the garlic fragrant taking care not to burn it. Add the cabbage and give everything a toss. You might need to work in batches here or just wait for the cabbage to wilt before adding more.

Step 6

Sautee the cabbage until fully wilted and it begins to get a little color and caramelize at the edges, about 20+ minutes.

Step 7

– Meanwhile transfer the San Marzano tomatoes to a bowl and use your hand to roughly crush. You want a thick puree with some tomato pieces throughout.

Step 8

Transfer 3/4 of the crushed tomatoes to the pan with the cabbage and stir to combine, reserve the rest for later use. Season to taste with smoked sea salt and stir in the fresh dill if using.

Step 9

– In a 10 inch round casserole layer half of the cooked rice and soy curl mixture and top with half of the cabbage mix.

Step 10

Top the cabbage layer with dollops of sour cream (or you can use cashew cream for WFPB + Plantricious compliance) and sprinkle with the chives or more fresh dill.

Step 11

Layer the remaining rice mix and top with the rest of the cabbage.

Step 12

Preheat your oven to 400”F and bake the casserole for 12 to 15 minutes until the top layer of cabbage starts to caramelize at the edges to your liking.

Step 13

Remove from heat and allow to rest for 10 minutes before serving topped with more vegans our cream or cashew cream, garnished with fresh dill or chives to your liking.

Step 14

Omit oil and the vegan sour cream from the recipe and use a splash of water for sauteeing. Use the cashew cream recipe to make this dish WFPB + Plantricious complaint. To make the cream combine the cashews and water and blend in a powerful blender until silky smooth.

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