Vegetarian Cabbage Plus Casserole Recipes
VEGETARIAN CABBAGE PLUS CASSEROLE
I am trying out several of the ready made vegetarian meat substitutes and this casserole is a result of my trial by fire! Play with the ingredients add more heat, garlic or whatever your favorite herbs and spices are. I look at this recipe as a stepping stone to other recipes.The fried onions that I use in the recipe for the topping are the prepared ones - One brand is French's but you may also buy them in Oriental markets as fried red onions
Provided by Bergy
Categories Vegetable
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place half the cabbage on the bottom of a lightly greased casserole dish.
- Mix the garlic with the ground round.
- Then layer the veggie ground round, rice,carrot,onion, mushroom, remaining half of the cabbage.
- Top with the tomato/salsa.
- Cover and bake in 350 oven for 1 hour.
- Top with the fried onions and serve.
Nutrition Facts : Calories 422.9, Fat 5.9, SaturatedFat 0.8, Sodium 716, Carbohydrate 71.6, Fiber 9.5, Sugar 11.2, Protein 22.4
VEGETARIAN UN-STUFFED CABBAGE CASSEROLE
This recipe is based on my mother's stuffed cabbage recipe. Adapted to be vegetarian and less time consuming, it's made as a casserole.Sept 2012-updated to be vegan.
Provided by Barb 3663
Categories Brown Rice
Time 2h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Sauté onion until translucent mix with rice.Set aside.
- Chop the cabbage and brown it in a frying pan.
- Mix tomato paste,vinegar, water, maple syrup.
- Spray a large baking pan with non-stick spray. Spread 1/2 of the fried cabbage.
- Spread the rice mixture on top of the cabbage.
- Top with remaining cabbage.
- Spread tomato mixture on top.
- Bake at 400°F for 1 hour.
Nutrition Facts : Calories 168.1, Fat 0.8, SaturatedFat 0.2, Sodium 355.7, Carbohydrate 37.8, Fiber 5, Sugar 16.1, Protein 4.5
25 HEARTY VEGAN CASSEROLE RECIPES
These delicious and filling vegan casserole recipes are perfect for colder nights and to feed a crowd! Meal prep-friendly, hearty and easy to make, what's there not to love? The following easy vegan protein casserole is perfect for busy nights and endlessly customizable to your preferences.
Provided by Alena
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 350° F (180° C) and prepare an 8×8 inch glass baking dish.
- Cook pasta according to package instructions in a large pot. 5 minutes before they are done cooking, add your mixed veggies.
- Drain the cooked pasta and veggies and return everything to the pot.
- You can now season it with salt, pepper, garlic powder, paprika or dried herbs to your liking or leave it as it is.
- Stir in the spinach and chickpeas. Mix with a spoon to combine, then transfer to your baking dish.
- Make the vegan protein cheese sauce in a blender and pour over the pasta, chickpeas and veggies.
- Place your casserole dish in the oven and bake for 20 minutes, until the sauce turns slightly golden.
- Remove from oven, let cool for a few minutes and serve warm.
- Store any leftovers covered in the fridge for up to 5-6 days and reheat at your convenience.
Nutrition Facts : Calories 371 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 15 grams fiber, Protein 30 grams protein, SaturatedFat 0 grams saturated fat, ServingSize ⅓ recipe, Sodium 228 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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