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Carrot Cabbage Casserole


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


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)

Steam the carrot slices until crisp-tender. Heat the oil in a large
pan and add the onions, cooking for a few minutes. Then add cabbage
and cook for 10 minutes more. Remove from heat and stir in the salt,
pepper, and carrots. Oil an 8" x 8" baking pan. Mix half the tofu
sour cream into the vegies. Add the nutritional yeast to the
remaining tofu. Put this on top of the vegetables. Mix crumbs and
seeds and sprinkle on top of the casserole. Bake at 350 for 35-40
minutes until top is lightly browned.

FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and

From the New Farm Vegetarian Cookbook.

From: [email protected] (Tara McDermott) @Newsgroups:





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