Keto Chicken Alfredo Casserole
A creamy, rich, totally plant-based take on the classic Alfredo casserole—packed with flavor, sass, and zero animal guilt.
Ingredients
- 3 cups cauliflower florets lightly steamed
- 1½ cups vegan chicken like seitan, soy curls, or tofu strips
- 1 cup dairy-free Alfredo sauce homemade or store-bought, no shame
- 1 tbsp olive oil
- 1 cup vegan shredded mozzarella
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp nutmeg fancy flavor alert
- Salt and black pepper to taste
- Fresh parsley for garnish because aesthetics matter
Instructions
- Preheat oven to 375°F and grease your casserole dish like it’s a self-care ritual.
- Steam cauliflower florets until fork-tender, not mushy. Set aside like a true multitasker.
- Sauté vegan chicken in olive oil for 5 minutes until it’s golden and pretending to be poultry.
- In a bowl, whisk Alfredo sauce, nutritional yeast, garlic powder, onion powder, nutmeg, salt, and pepper.
- Mix in cauliflower, chicken, half the cheese, and all your hopes and dreams.
- Pour into the dish, top with the rest of the cheese, and smooth it like you smooth over red flags.
- Bake uncovered for 30 minutes or until golden and bubbling like your enthusiasm on Friday.
- Let cool slightly, sprinkle parsley, and serve with confidence.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 18g
- Saturated Fat: 3.5g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Vitamin B12: 20%
- Calcium: 25%
- Iron: 14%
- Vitamin A: 18%
- Magnesium: 12%
💡 Notes/Tips to Boost Flavor
- Add lemon zest for brightness and personality.
- Sprinkle almond flour on top before baking for crunch.
- Mix in steamed spinach if you’re feeling responsible.
- Sub broccoli for cauliflower if you're that rebellious.
- Drizzle truffle oil post-bake if you’re extra (no judgment).