Cabbage Roll Casserole

Method

Preheat the oven to 400°F.

Add the Soy Curls to a bowl with plenty of hot water, and set aside to rehydrate for about 10 minutes. Strain out the water and add them to a nut milk bag. Squeeze the bag over the sink to press out the excess water. Add the rehydrated Soy Curls to a food processor and pulse a few times to make a ground consistency.

Combine the ground Soy Curls, rice, nutritional yeast, and parsley in a large mixing bowl. Mix well and set aside.

Add the onion, garlic, and pepper to a large saucepan. Sauté over medium-high heat for a few minutes, adding a little water or veggie broth as needed to keep from sticking. Then add the cabbage and continue to cook for 10 minutes, stirring often. Add the tomatoes, tomato sauce, and chives. Stir well and cook for a few more minutes to heat through, then remove from heat.

To make the optional Cashew Cream, add the water and cashews to a high-speed blender and blend until smooth.

Assemble the casserole in a 10-12" glass casserole dish. Begin with a base layer of 1/2 of the Soy Curl mixture and top with 1/2 of the cabbage mixture. Evenly drizzle on all of the cashew cream. Then, add the remaining Soy Curl mixture and top with the remaining cabbage mixture.

Bake uncovered for 20 minutes.

Serve and enjoy.