Description
A delicious and hearty vegan casserole made with textured vegetable protein and dairy-free ingredients.
Ingredients
Scale
- 1 cup Textured Vegetable Protein (TVP)
- 1 Onion
- 2 cloves Garlic
- 14 oz Chopped Tomatoes
- 5 oz Sieved Tomato Puree
- 1 tsp Sweet Paprika Powder
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Salt
- 1 tsp Pepper
- 1/4 cup Spinach
- 1/2 cup Cashews
- 1/2 cup Dairy-Free Milk
- 1/2 tsp Nutmeg (Optional)
- 1 Tbsp Nutritional Yeast (Optional)
- 1/4 head Cabbage
- 7 oz Dairy-Free Cheese (Optional)
Instructions
- Soak 1 cup of TVP in hot water or broth for about 30 minutes. Drain and squeeze out excess moisture.
- Soak 1/2 cup of raw cashews in hot water for about 20 minutes. Drain and set aside.
- Blanch 1/4 cup of spinach in boiling water for about 1 minute. Drain and set aside.
- Peel off 8 large outer leaves from 1/4 head of cabbage. Blanch in boiling water for 5-8 minutes.
- Heat 2 tablespoons of olive oil in a skillet and sauté chopped onion for 5 minutes, then add minced garlic and sauté for 1 more minute.
- Stir in soaked TVP, chopped tomatoes, tomato puree, and seasonings. Cook for 5 more minutes.
- In a blender, combine soaked cashews, blanched spinach, dairy-free milk, garlic, nutmeg, nutritional yeast, salt, and pepper. Blend until smooth.
- In an oven-safe dish, layer marinara, blanched cabbage leaves, alfredo, and dairy-free cheese. Repeat layers finishing with marinara and cheese.
- Preheat oven to 400°F (200°C). Cover with foil and bake for 30 minutes.
Notes
- This casserole is customizable; feel free to swap spinach with kale.
- For a creamier texture, blend the cashews longer.
- Use larger outer leaves of cabbage for better layering.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg