Keto Buffalo Chicken Casserole
This bold and spicy vegan keto casserole brings creamy buffalo “chicken” flavor without carbs, meat, or regrets. Comforting, hot, and totally plant-based.
Ingredients
- 2 cups vegan chicken soy or seitan-based
- 1 ½ cups riced cauliflower
- ½ cup vegan buffalo sauce
- ½ cup unsweetened coconut yogurt
- ¾ cup shredded vegan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped green onions or parsley for extra glam
Instructions
- Preheat oven to 375°F, because things are about to get hot.
- In a skillet, heat olive oil over medium.
- Sauté cauliflower rice for 5 minutes until it stops pretending to be snow.
- Toss in vegan chicken and stir until heated through.
- In a bowl, mix buffalo sauce, coconut yogurt, garlic powder, onion powder, salt, and pepper.
- Add creamy mixture to the skillet and stir everything like you mean it.
- Transfer to a baking dish and sprinkle with vegan cheese.
- Bake for 25 minutes or until bubbly and golden on top.
- Let cool for 5 minutes before serving because no one likes a roof-of-mouth burn.
- Garnish with herbs, snap a pic, and act like you invented buffalo sauce.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 295
- Total Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 20g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 22%
- Vitamin C: 30%
- Iron: 18%
- Calcium: 15%
- Vitamin B6: 10%
💡 Additional Notes/Tips
- Add chopped celery if you want crunch without judgment.
- Use extra buffalo sauce for “I like pain” energy.
- Swap coconut yogurt with cashew cream for a thicker vibe.
- This reheats like a champ, so lunch tomorrow? Handled.
- Serve with lettuce cups or over zucchini noodles if you're extra.