Online Recipe Database Direct Access

RSS Feeds
This recipe is liked by 0 person(s).


Nb persons: 0
Preparation time:
Total time:

    1 large head  cabbage, cored and thinly sliced
    1 tablespoon  olive oil
    1 large  onion, diced
    3 cloves  garlic, minced
    1  red bell pepper, diced
    1  yellow bell pepper, diced
    1 cup  cooked quinoa
    1 cup  cooked chickpeas
    1 cup  vegetable broth
    1 cup  unsweetened plant-based milk, (such as almond or oat milk)
    2 tablespoons  nutritional yeast
    1 teaspoon  smoked paprika
    1/2 teaspoon  dried thyme
    1/2 teaspoon  dried oregano
      pepper to taste
      Fresh parsley, chopped, (for garnish)
For the breadcrumb topping:
    1 cup  breadcrumbs, (gluten-free if desired)
    2 tablespoons  nutritional yeast
    1 tablespoon  olive oil


Preheat the oven to 375°F (190°C). Grease a casserole dish with olive oil or cooking spray.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

Add the diced red and yellow bell peppers to the skillet and continue to sauté for a few more minutes until the peppers are slightly softened.

Add the thinly sliced cabbage to the skillet and cook until the cabbage has wilted down, stirring occasionally.

In a separate bowl, combine the cooked quinoa, chickpeas, vegetable broth, plant-based milk, nutritional yeast, smoked paprika, dried thyme, dried oregano, salt, and pepper. Mix well.

Transfer the cabbage mixture from the skillet into the greased casserole dish, spreading it out evenly.

Pour the quinoa and chickpea mixture over the cabbage, ensuring that it is evenly distributed.

In a small bowl, mix together the breadcrumbs, nutritional yeast, and olive oil for the topping. Sprinkle the breadcrumb mixture over the casserole.

Cover the casserole dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and crispy.

Once done, remove from the oven and let the casserole cool for a few minutes. Garnish with fresh chopped parsley before serving.

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact