This vegan potato cabbage casserole is everything a vegan meal must be. It is just amazing, it is warm, comforting and makes you feel at home. This meal will for sure suprprise you, in that it tastes great. It is filling and satisfying.Jump to Recipe
I think I know what you are thinking and no, we are not vegan, at least not for now. Nevertheless, this is a recipe we truly enjoy making in spite of us not being vegan. I tried it for the first time when visiting our brother and our sister in law. They made it joyfully one day for dinner. I have to clarify that they are vegan, though our brother is actually vegetarian, he loves carbs such as potatos and that is why he loves this dish and also loves the potato salad with pickles.
Everytime we visit them they surprise us with something new that they know we will like, and also their all time favorite for breakfast, the oatmeal porridge, or vegan cheese sandwiches with vegan pate or cucumber and our sister in law’s vegan banana bread.
EThis recipe calls for nutritional yeast, which gives it an awesome flavor, somewhat like cheese, though not the same, it is something you will have to try on your own. It was the first time I bought and used nutritional yeast in a recipe and it is good. If you are making this recipe and you are vegan we totally recommend you use it, since it also gives you lots of nutrients and it will remind you of cheese, a flavor we all like.
If you like this recipe, go check out our raw vegan chocolate cookie bars.
Vegan potato cabbage casserole
For the stew:
- 4.40 lbs (2 kg) potatos (for frying)
- 1 white onion
- 2 cloves garlic
- 1 cabbage medium size
- 2 C (480 ml) vegetable milk
- 1 C (240 ml) water
- 1 C (60 gr) nutritional yeast
- 2 tsp (14 gr) paprika
- 1/2 tsp (3.5 gr) nutmeg ground
- 1/2 tsp (3.5 gr) black pepper ground
- 2 tbsp (30 gr) brown sugar
- (200 gr) smoked tofu
- Salt to taste
- Olive oil (needed amount)
For the vegan cheese sauce:
- 1/2 C (120 gr) almond butter , not toasted
- 1/2 C (120 ml) water
- The juice of 1/2 lime , or 1/4 lemon
- Salt to taste
- Preheat the oven to 375º F (180º C). Have at hand a rectangular or square glass mold or pan of about 9.80 inches (25 cm).
- Wash and peel the potatos, then cut them into medium size pieces. Place a big pot filled with water on the stove over medium heat. Add in the potato pieces (even if the water has not boiled yet) along with a pinch of salt and cook for 10 to 12 minutes until they are cooked.
- Meanwhile, cut the onions and garlic into small dices. Also chop the cabbage into small strings. Place a big pot on the stove over medium heat with some oil, add in the onion and garlic and cook for 3 minutes until they soften.
- Add in the cabbage and keep on cooking for 3 more minutes, stiring non stop.
- Pour in the milk, water, nutritional yeast, spices and sugar. Mix it all well and let it reduce for about 8 to 10 minutes for all the flavors to integrate (add some more water if needed).
- On the side, once the potatos are ready, drain the water and let them rest until needed.
- Cut the tofu in medium dices. Put a pan on the stove with some oil over medium heat, put the tofu in it and cook for 4 minutes until it turns golden brown.
- To make the cheese sauce, mix all the ingredients in a small bowl using a whisk and season to taste with salt.
- Take the cabbage pot off the heat and add in the potatos and tofu. Mix it all, season with salt and pour it in the pan or glass mold. Pour the sauce on top and bake for 20 to 25 minutes until the "cheese" on top sort of melts and turns golden brown.
- Once ready, take out of the oven and serve. Ready!