Carrot cabbage casserole Recipe

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Carrot cabbage casserole

Artist:	_	Yield:	4
Categories:	Cabbage, Carrot, Casseroles, Entrees, Vegetables, Vegetarian	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)

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