Carrot Cabbage Casserole
Submitted by MeMaw93
Hearty vegetarian casserole with steamed carrots, sauteed cabbage, and a creamy tofu sour cream layer topped with crunchy sesame bread crumbs. Cozy, plant-based comfort food.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
1 hrsThis casserole is what happens when humble vegetables get the comfort food treatment they deserve.
Steamed carrots and slow-cooked cabbage with onions create a tender, savory base. A layer of tofu sour cream mixed with nutritional yeast brings that cheesy, tangy richness without a drop of dairy.
The bread crumb and sesame seed topping bakes up golden and crispy, giving you that satisfying crunch with every forkful.
Pro Tips
- Steam your carrots just until crisp-tender so they hold their shape through baking
- Squeeze excess moisture from the cabbage before assembling to keep the casserole from getting watery
- Swap in panko bread crumbs for an extra-crunchy topping
- Nutritional yeast is the secret weapon here. It adds a savory, almost parmesan-like flavor to the tofu cream layer
Ingredients
Directions
Steam the carrot slices until crisp-tender.
Heat the oil in a large pan and add the onions, cooking for a few minutes.
Then add cabbage and cook for 10 minutes more.
Remove from heat and stir in the salt, pepper, and carrots.
Oil an 8×8 inch baking pan. Mix half the tofu sour cream into the vegies.
Add the nutritional yeast to the remaining tofu. Put this on top of the vegetables.
Mix crumbs and seeds and sprinkle on top of the casserole.
Bake at 350℉ (180℃). for 35 to 40 minutes until top is lightly browned.
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