Vegan Cabbage Casserole

5 from 13 votes

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

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner, Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 277kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

1 teaspoon avocado oil or any neutral oil
6 cloves garlic (minced)
16 oz meatless ground "beef" (I used Beyond Beef)
1 lb potatoes (cut in a fine dice)
2 teaspoon sage
1 teaspoon thyme
1 head cabbage (I used purple but green is just as fine, Chop roughly in about a ¾th inch dice)
1 tablespoon soy sauce or tamari (leave out if soy-free)
1 heaping tbsp tomato paste
1 recipe vegan cream of mushroom soup
Salt and ground black pepper to taste
4 oz vegan mozzarella shreds
2 scallions (chopped, for garnish)

Instructions

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'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.

Nutrition