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!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Remove the outer leaves of the cabbage and slice it thinly into shreds. Set aside.

Step 3

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.

Step 4

Add the shredded cabbage to the skillet and sauté for 8-10 minutes, or until the cabbage softens and reduces in volume.

Step 5

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.

Step 6

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.

Step 7

Stir in the vegan shredded cheese and mix until melted and smooth, then remove from heat.

Step 8

In a large mixing bowl, combine the cooked brown rice, sautéed cabbage mixture, and the vegan cheese sauce. Stir until evenly combined.

Step 9

Transfer the mixture into a greased 9x13-inch baking dish and spread it out evenly.

Step 10

Sprinkle the panko breadcrumbs evenly over the top of the casserole.

Step 11

Bake the casserole in the preheated oven for 25-30 minutes, or until golden brown on top and bubbling around the edges.

Step 12

Remove from the oven and let cool for 5 minutes. Optionally, garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1377.0g)

Amount per serving	% Daily Value*
Calories	1701.7

Total Fat 56.7g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 5194.2mg	0%
Total Carbohydrate 260.0g	0%
Dietary Fiber 30.2g	0%
Total Sugars 21.1g
Protein 35.8g	0%

Vitamin D 0IU	0%
Calcium 246.0mg	0%
Iron 10.5mg	0%
Potassium 1924.5mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 8.5%

Carbs: 61.4%