Vegan Scalloped Cabbage and Beans is a simple, budget friendly side dish that satisfies. This humble dish is made with green cabbage and white beans in a creamy, dairy free sauce that tastes amazing.
This Vegan Scalloped Cabbage and Beans is a delicious take on an old fashioned casserole. Tender cabbage and white beans in a cheesy cream sauce with a buttery breadcrumb topping. The original casserole doesn't have beans, but we like the extra boost of fiber and protein. This is a great easy recipe to have on hand for a satisfying, comforting side dish on weekdays or even holiday celebrations.
If you love cabbage be sure to try my Cabbage Stir Fry with Tofu.
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Ingredients
This cozy casserole is made with simple ingredients easily found in many grocery stores.
- green cabbage
- cannellini beans
- olive oil or vegan butter
- all purpose flour
- salt and pepper
- non dairy milk
- nutritional yeast
- garlic powder
- ground mustard
- bread crumbs
See recipe card for quantities.
Substitutions & Variations
- Gluten free - instead of all purpose flour you can use use a 1:1 all purpose gluten free flour.
- Cheesy - add 1 cup of vegan cheese to sauce for extra cheesiness.
- Spices - add additional spices and herbs such as cayenne, thyme, nutmeg, paprika, etc.
- Add ins - add chopped tempeh or tofu bacon, sliced onion, etc.
- Beans - instead of cannellini beans you can use great northern beans, navy beans, baby lima beans or any other bean you like. You can also omit beans if preferred.
Instructions
This dish is very easy to make following the same process for many scalloped potato recipes.
Preheat oven to 375 degrees. Lightly grease a baking dish. Drain and rinse beans if using canned. Layer chopped cabbage and beans in prepared dish. Set aside.
Heat oil over medium heat. Whisk in flour until smooth. Whisk in non dairy milk a little at a time. Add nutritional yeast, garlic, mustard, salt and pepper. Cook until thickened.
Pour sauce over cabbage and beans. Tap the dish lightly to disperse sauce throughout cabbage and beans.
Combine breadcrumbs with oil. Sprinkle crumbs over top of casserole. Bake for 30-35 minutes uncovered.
Top Tip
Let the casserole cool for 5-10 minutes before serving to give the sauce time to thicken back up.
Equipment
There is no special equipment needed to make this casserole. You'll only need basic kitchen tools including a baking dish. We use an 8 X 8, but other sizes will work too.
Storage
Store leftover casserole in an airtight container in the refrigerator. Good for 3-4 days.
We don't recommend freezing this dish.
Related
Looking for other recipes like this? Try these:
Pairing
These are our favorite dishes to serve with this casserole:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Scalloped Cabbage and Beans
Equipment
- 1 8x8 baking dish
Ingredients
- 1 small cabbage
- 15.5 oz canned Cannellini beans drained and rinsed
- cooking spray or additional vegan butter
Sauce
- 3 tablespoon olive oil or vegan butter
- 3 tbsp all purpose flour
- 1 ½ cup non dairy milk soy, almond, oat, etc.
- 3 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- ¾ tsp salt
- ⅛ teaspoon black pepper
- 1 cup vegan cheese such as cheddar, parmesan, etc. optional
Crumb topping
- ½ cup bread crumbs
- 2 tablespoon olive oil or melted vegan butter
Instructions
- Preheat oven to 375 degrees Fahrenheit. Lightly grease an 8x8 baking dish with cooking spray or vegan butter. Set aside.cooking spray or additional vegan butter
- Chop cabbage into bite sized pieces until you have about 4 heaping cups or enough to fill baking dish.1 small cabbage
- Layer cabbage and beans in prepared baking dish. Set aside.15.5 oz canned Cannellini beans
- In a medium sauce pan, heat oil or vegan butter over medium heat. Add flour and whisk until smooth. Cook fro 1-2 minutes stirring often. Add non dairy milk a little at a time whisking until mixture is smooth.3 tablespoon olive oil or vegan butter, 3 tablespoon all purpose flour , 1 ½ cup non dairy milk
- Add nutritional yeast, garlic powder, ground mustard, salt and pepper. Stir to combine. Cook until sauce thickens, about 2 minutes. It should coat the back of a spoon. Add vegan cheese if using and melt until smooth and creamy.3 tablespoon nutritional yeast , ½ teaspoon garlic powder, ½ teaspoon ground mustard , ¾ teaspoon salt , ⅛ teaspoon black pepper
- Pour sauce over cabbage and beans in baking dish. Gently tap the dish on the counter to help sauce disperse throughout cabbage and beans.
- In a bowl, combine breadcrumbs and oil or melter butter until thoroughly mixed. Sprinkle breadcrumbs evenly over the cabbage.½ cup bread crumbs, 2 tablespoon olive oil or melted vegan butter
- Bake uncovered for 30-35 minutes or until breadcrumbs are browned and cabbage is tender.
Did you make this recipe? Let me know!