Carrot Cabbage Casserole

• 4 cups cabbage sliced
• 6 each carrots sliced
• 2 each onions sliced
• 2 cups tofu sour cream
• 2 cups bread crumbs
• 1/4 cup sesame seeds
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons nutritional yeast flakes

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 8x8 inch 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 350F (180C).
11. for 35 to 40 minutes until top is lightly browned.

cabbage, carrots, onions, sour cream, bread crumbs, sesame seeds, vegetable oil, salt, black pepper, nutritional yeast

Taken from recipeland.com/recipe/v/carrot-cabbage-casserole-40331 (may not work)