First make their tofu sour cream:
1 lb. soft or silken tofu
1/2 cup oil (you could easily replace a bunch of this with soy milk to keep the fat down)
1/4 cup fresh lemon juice (about one medium lemon's worth)
1/4 cup nutritional yeast
1 tsp. salt
1 1/2 tsp. sugar (optional)
Blend everything until smooth.
Preheat the oven to 350F
Then chop the veggies and start sauteing them in a large pot in a small amount of oil:
2 onions (I used half a large onion--about a cup chopped)
3 large carrots, sliced thinly
4 cups green cabbage, sliced thinly (about half a small cabbage)
I do the onion and throw that in the pot while I move on to the carrots, then add them, etc.
Cook, uncovered, for a few minutes while stirring frequently. When everything is well blended put on the lid, reduce the heat, and continue cooking about 5 minutes or until the vegetables are just tender.
Dump the veggies onto a large, shallow pan (I use a lasagne pan), add the sour cream, and mix everything together. When it's thoroughly combined make sure it evenly covers the pan.
Sprinkle generously with sesame seeds (the recipe says to mix 1/4 cup sesame seeds with 2 cups bread crumbs; I don't have any on hand so I didn't, but I must say that 2 cups seems like a lot. Maybe one cup.)
Bake 30-40 minutes or until top is lightly browned.
Cross-posted to cheapvegan