Vegan Baked Cabbage Casserole
🕒 Total Time: 1 hr (including roasting)
🍽️ Servings: 4-6 (as a main or side)
💰 Cost: Economical
This plant-based casserole transforms simple cabbage into a creamy, cheesy delight with a dairy-free cashew sauce and vegan cheese topping. Inspired by classic baked gratins, it’s tender, savory, and perfect for vegan or dairy-free diets, offering a comforting, flavorful dish that’s rich yet light.
Ingredients
- 1 large head green cabbage
- 1 cup raw cashews, soaked (see notes)
- 2 cups vegetable broth
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded vegan mozzarella-style cheese, divided
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Set oven to 375°F (190°C).
- Prepare Cabbage: Cut cabbage into 8 even wedges, keeping the core intact to hold them together.
- Initial Roast: Arrange wedges in a single layer in a large baking dish. Drizzle with olive oil and season with a pinch of salt and pepper. Roast for 25 minutes until edges brown and cabbage softens slightly.
- Make Sauce: Drain soaked cashews and blend with vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Assemble: Pour sauce over roasted cabbage, coating evenly. Sprinkle ¾ cup vegan cheese on top.
- Final Bake: Bake for 20-25 minutes until sauce bubbles and cheese melts.
- Rest and Serve: Let stand for 5 minutes. Garnish with remaining cheese and parsley.
Tips
- Nut Substitute: Use blanched almonds instead of cashews for a similar creamy base.
- No Vegan Cheese?: Top with breadcrumbs mixed with nutritional yeast, garlic powder, and melted vegan butter for crunch.
- Soaking Cashews: Soak in hot water for 30 minutes or boiling water for 15 minutes for smoothness.
- Avoid Watery Dish: The initial roast releases moisture from cabbage—don’t skip it! Cut wedges thick to maintain structure.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) to restore texture; stir sauce if separated. Not freezer-friendly due to texture changes.
Serving Suggestions with Your Recipes
- With Oven-Roasted Potatoes (WW): Pair as a main with these herby potatoes for a fully plant-based, satisfying meal.
- With Classic Chicken Salad: Serve as a warm side to the cool salad for a balanced vegan lunch option (swap chicken for chickpeas if needed).
- With Rouleaux de Chou Farcis: This casserole echoes the cabbage rolls’ flavors—offer as a lighter, baked alternative in a cabbage-themed dinner.
- With Amish Applesauce Cake: End with a slice of the spiced cake for a sweet, fall-inspired finish to this savory dish.
- With Sausage Breakfast Muffins: Adapt muffins to vegan (use plant-based sausage) and serve together for a brunch spread.
Approximate Nutrition (Per Serving, Based on 6 Servings)
- Calories: 250 kcal
- Protein: 8g
- Carbs: 20g
- Fat: 16g
- Fiber: 6g
Enjoy this creamy, comforting vegan casserole that’s as nourishing as it is delicious! 🥬🌱
