Vegan Cheesy Rice & Cabbage Casserole

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“I took a simple cabbage recipe that I found on a vegan website and spruced it up to add more "substance". This takes less than 20 minutes to throw together, so on busy nights I love to prepare this - it's very warm & cheesy and so it's the perfect comfort food. Plus, it's almost a 1-dish meal, though I like mine with a small baked potato & some corn on the cob on the side. I don't think any vegan cheeses come close to "Follow Your Heart" because it's so tasty and melts very well - any other substitutions I've used have not been as successful.”
1hr 15mins

Ingredients Nutrition


  1. Chop ½ of a head of cabbage up into thin strips and place (uncooked) in the bottom of a lightly greased casserole dish.
  2. Sautee mushrooms, garlic, cayenne pepper, oregano & sausage in the Braggs amino acids on medium-high heat until the mushrooms start to soften. Layer on top of the cabbage.
  3. Layer ½ cup nacho cheese on top of the mushrooms/sausage mixture.
  4. In same pan, add canola oil and the onion. Add salt to taste. Cook until onions are translucent. Add it on top of the cheese layer.
  5. Mix the nutritional yeast with the rice, and then layer the rice on top of the onions.
  6. On top of the rice, layer the entire shaved carrot.
  7. On the carrot, layer the fire roasted tomatoes.
  8. Add the bread crumbs on top of the tomatoes.
  9. Add the rest of the nacho cheese, spread evenly, on top of the bread crumbs. Sprinkle with salt & pepper.
  10. Cook at 350 for 55 minutes; then broil for 5 minutes.

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