vegan cabbage casserole

This vegan cabbage casserole recipe is so creamy, cheesy, and flavorful. Cabbage and onion smothered with a creamy cheese sauce and baked till golden on top. Delicious as a vegan holiday side dish.

Vegan Cabbage Casserole

cabbage

olive oil broth

onion

garlic (minced)

green onions (chopped)

Italian seasoning

salt

cashews

water

coconut milk

red bell pepper

nutritional yeast flakes

onion (chopped)

garlic

Preheat oven 375 degrees F. Spray or brush a 9x13 casserole pan with oil and set aside.

Remove outer leaves and discard, shred cabbage, place in a colander, and rinse. Drain and set aside.

Heat oil in a large saucepan over medium-high. Add onion and saute until soft, add garlic, green onion and cook for about 30 seconds.

Stir in Cabbage and add Italian seasoning and about 1/2 teaspoon of salt. Add 1/4 water/vegetable broth and cover saucepan, and cook until cabbage is tender, about 10 minutes depending on the size of the cabbage. Remove from heat.  (Make sure all the liquid has evaporated, you can remove the lid after 5 minutes).

Meanwhile, wash and drain cashews, and add to a high-speed blender. Add water, coconut milk, red bell pepper, nutritional yeast flakes, onion, garlic, and salt. Process until smooth and creamy.

Spoon the cabbage in the prepared casserole pan. Pour the sauce over it and bake for 30-35 minutes or until the top is golden brown.

This is my second time making this delicious recipe.  Because I try to minimize extra fat, I water sauté the veggies and leave out the coconut milk.  I also cook it in a dutch oven from stovetop to inside the oven and it comes out great.  I love this recipe - thank you!

I did make this recipe.  It looked a lot different than your picture of the finished product.  Can you tell me what the orange looking ingredient is that is at the very top of the casserole?  

Thanks

Thanks for this.  I've adopted a whole-food plant based (WFPB) diet a little more than a year ago and have been experimenting with a number of WFPB recipes.  Definitely going to add this one to me recipe book. Cabbage has become one of my go-to vegetables as a side dish.  Along with spinach, I have some with almost every dinner meal.   This recipe allows me to make it the main dish.

Oh my gosh, this is completely delicious!! Thank you so much. I had been searching and searching for easy, but tasty recipes to use the abundance of cabbage I have!

I just like the texture of this recipe ❤️❤️

SO excited I found your website.  This recipe is DELICIOUS!  Looking forward to making so many of your recipes.

Simply wonderful!! # newFAN --We've already added this to our own favorites--look forward to checking out more of your recipes...;o]

A tasty, easy, cozy vegan cabbage casserole with potatoes and bits of &quot;beefy&quot; crumbles is the best kind of comfort food. A vegan, soy-free, gluten-free recipe.

tsp avocado oil oil

garlic ((minced))

oz vegan ground beef ((I used Beyond Beef))

potatoes

sage

thyme

soy sauce

tomato paste

mushroom soup

Salt and black pepper

mozzarella shreds

scallions ((chopped, for garnish))

Preheat the oven to 350 degrees F

Heat the oil. Add the garlic to it, saute for a few seconds, then add the meatless meat. Saute  over medium-high heat until it begins to brown, about three minutes.

Add the potatoes to the skillet and continue to cook, stirring frequently, for another five minutes.

Add the cabbage to the skillet along with the thyme, sage and salt and ground black pepper to taste. Add the soy sauce, if using, and tomato paste and stir it in.  Stir, cover, and cook the cabbage for about 5-8 minutes or until it&#039;s cooked down a bit but still has a bite.

Turn off the heat and ladle the cabbage-sausage-potato mixture into a greased, 9 X 12 inch baking dish.

Ladle the cream of mushroom soup over the cabbage mixture, spreading it evenly.

Sprinkle the vegan cheese on top. Place the casserole in the oven and bake 35 minutes.

At the end of cooking you can turn on the broiler for a couple of minutes if you want to cheese to melt a bit further and brown. This is optional.

Remove the casserole from the oven and let it stand about 10-15 minutes. Sprinkle on the scallions before serving.

I tried this recipe...turned out great.  I substituted frozen butternut squash for the potatoes, and 1/3 cup spaghetti sauce for the tomato paste. 
I will definitely make this again.

This dish is simply yummy, my partner and daughter are not fans of veg especially cabbage so I didn't tell them what it was until they had eaten it.  They thought it was delicious.  Your recipes are easy to make with simple yet healthy ingredients.  You make being vegan / vegetarian mealtimes a lot more interesting. Thank you

This looks absolutely amazing. However, what can I substitute for your mushroom soup? I don't have the time to make both. Thank you.

Top 2 vegan cabbage casserole recipes from across the web

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Vegan Cabbage Casserole

Vegan Cabbage Casserole

Top 2 vegan cabbage casserole recipes from across the web

The most viewed vegan cabbage casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Cabbage Casserole

Vegan Cabbage Casserole

The most viewed vegan cabbage casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine