Keto Beef and Broccoli Casserole
A hearty vegan casserole featuring broccoli, plant-based beef, and creamy keto sauce, baked into the coziest low-carb meal ever.
Ingredients
- 2 cups chopped broccoli florets
- 1½ cups plant-based ground “beef”
- ¾ cup unsweetened almond milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon coconut aminos or soy sauce alternative
- 1 tablespoon nutritional yeast
- 1 cup dairy-free shredded cheese
- Salt and pepper to taste
- Optional: crushed red pepper lemon zest, or brag-worthy parsley
Instructions
- Preheat oven to 375°F while questioning your life choices.
- Heat olive oil in a skillet on medium heat.
- Add meatless beef and season with garlic and onion powder. Cook for 4–5 minutes.
- Toss in broccoli and stir like a woman on a mission.
- Add almond milk, coconut aminos, and nutritional yeast. Simmer for 3 minutes.
- Stir in half the cheese. Let it melt into glorious goo.
- Transfer everything to the baking dish like you're on Top Chef.
- Sprinkle remaining cheese on top like edible drama.
- Bake for 30 minutes or until it’s bubbly and slightly golden.
- Let cool slightly unless you enjoy burning the roof of your mouth.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 18g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 40%
- Iron: 20%
- Vitamin A: 15%
- Calcium: 12%
- Magnesium: 10%
💡 Additional Notes/Tips
- Use fresh or frozen broccoli—no one’s judging.
- Add crushed nuts on top for texture and drama.
- Swap almond milk for oat milk if you’re feeling bougie.
- Pair with zoodles or miracle noodles for a fake-pasta moment.
- Keeps in the fridge for 3 days—just like your will to eat clean.