Vegan Cheesy Rice Cabbage Casserole
Indulge in the comforting flavors of this Vegan Cheesy Rice Cabbage Casserole, a hearty plant-based dish that's as nourishing as it is satisfying. Featuring tender sautéed cabbage, wholesome brown rice, and a velvety vegan cheese sauce made with nutritional yeast and almond milk, this casserole is packed with rich umami flavor and a creamy texture. A crunchy topping of golden panko breadcrumbs adds the perfect finishing touch. Ideal for weeknight dinners or make-ahead meals, this casserole is easy to prepare, gluten-free adaptable, and packed with nutrients. Garnish with fresh parsley for a pop of color and serve this crowd-pleaser as a main course or side dish. With its simple ingredients and comforting appeal, it's a vegan twist on classic comfort food that everyone will love!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 cups Cooked brown rice
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 0.5 cup Nutritional yeast
- 1.5 cups Unsweetened almond milk
- 0.5 cup Vegetable broth
- 3 tablespoons All-purpose flour
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegan shredded cheese
- 0.5 cup Panko breadcrumbs
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Remove the outer leaves of the cabbage and slice it thinly into shreds. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Add the shredded cabbage to the skillet and sauté for 8-10 minutes, or until the cabbage softens and reduces in volume.
While the cabbage is cooking, make the vegan cheese sauce. In a medium saucepan, heat 3 tablespoons of olive oil or vegan butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes.
Gradually whisk in the almond milk and vegetable broth, making sure there are no lumps. Add the nutritional yeast, paprika, turmeric, salt, and black pepper. Continue whisking until the mixture thickens, about 4-5 minutes.
Stir in the vegan shredded cheese and mix until melted and smooth, then remove from heat.
In a large mixing bowl, combine the cooked brown rice, sautéed cabbage mixture, and the vegan cheese sauce. Stir until evenly combined.
Transfer the mixture into a greased 9x13-inch baking dish and spread it out evenly.
Sprinkle the panko breadcrumbs evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until golden brown on top and bubbling around the edges.
Remove from the oven and let cool for 5 minutes. Optionally, garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5194 mg | 226% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 21.1 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
