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Carrot cabbage casserole
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| Artist: |
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| Categories: |
Cabbage, Carrot, Casseroles, Entrees, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Green cabbage, sliced thinly | | 6
| | Carrots, sliced thinly | | 2
| | Onions, sliced | | 2
| cup | Tofu Sour Cream (see below) | | 2
| cup | Bread crumbs | | 1/4
| cup | Sesame seeds | | 2
| tbsp | Oil | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 2
| tbsp | Nutritional yeast | | | TOFU SOUR CREAM | | 2
| cup | Tofu (firm can be used) | | 1/4
| cup | Oil | | 3
| tbsp | Lemon juice (or vinegar) | | 1/2
| tsp | Salt | | 1
| tsp | Sugar (optional) |
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Procedures:
| 1 | Steam the carrot slices until crisp-tender. | | 2 | Heat the oil in a large pan and add the onions, cooking for a few minutes. | | 3 | Then add cabbage and cook for 10 minutes more. | | 4 | Remove from heat and stir in the salt, pepper, and carrots. | | 5 | Oil an 8" x 8" baking pan. | | 6 | Mix half the tofu sour cream into the vegies. | | 7 | Add the nutritional yeast to the remaining tofu. | | 8 | Put this on top of the vegetables. | | 9 | Mix crumbs and seeds and sprinkle on top of the casserole. | | 10 | Bake at 350°F for 35-40 minutes until top is lightly browned. | | 11 | For tofu sour cream: blend all ingredients together until creamy and smooth |
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