Saturday, October 25, 2014

Rethinking the Roll! Vegan Cabbage Casserole.

"Someone" in my house, who shall remain nameless, loves to bring home random vegetables that are on sale & usually come in a large quantity!  Of course its up to me to configure some dinner plan based on this item, with no other relatable items present in the kitchen!
This time the grand gesture was a rainbow package of sweet peppers.  Luckily I had been craving cabbage & thought hey, cabbage casserole!  The only twist this time would be ta da, QUINOA rather than rice.  So after adding a few more ingredients, a healthy casserole materialized, & along with some spicy Tofurkey Italian Sausages, was a lovely cold fall day vegan dinner!

After all was chopped, prepped, sauteed, steamed, layered & baked!  Here we are!  An amazingly healthy fall dinner packed with protein & vitamins! And, pretty darn tasty!  Give it a try!!

1 red, yellow & orange pepper, cubed
1 onion, diced
1 jalepeno pepper, minced
3 cloves garlic,  minced
12 mushrooms, chopped
1 zucchini, diced
2 cups of cooked quinoa

Saute in olive oil the onion & peppers, add the jalepeno & garlic after a few minutes.
Add in the mushrooms & zucchini (I added ground black pepper & some red pepper flakes)

While this is going on, you should have a lovely cabbage steaming to peel the leaves from & also 2 cups of quinoa puttering away in a pot!

This makes 2 casseroles so get your dishes, cut recipe in half if you want one, & put a little tomato sauce in the bottom of dish.  I then layer cabbage, tomato sauce & quinoa mix 3 or 4 times as dish height allows with a layer of tomato sauce on top
& bake on 350 degrees for 40 minutes.

The Tofurky Sausage is just cut on an angle & pan friend in a little olive oil until both sides are nicely browned!  Hope you will enjoy!!  A little tabasco on your personal plate is nice too!

Happy Fall!


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