Keto Chicken and Asparagus Casserole
A creamy, hearty vegan casserole packed with asparagus, plant-based chicken, and low-carb goodness. Cozy, keto-friendly, and totally fabulous.
Ingredients
- 2 cups vegan chicken pieces seitan or soy-based
- 1 bunch fresh asparagus chopped (about 2 cups)
- ¾ cup dairy-free coconut cream
- ½ cup vegetable broth
- ½ cup shredded vegan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional: lemon zest and red pepper flakes for flair
Instructions
- Preheat oven to 375°F while pretending you’re hosting a vegan cooking show.
- Heat olive oil in a skillet over medium heat.
- Add chopped asparagus and sauté for 4–5 minutes until it looks slightly fancy.
- Toss in vegan chicken and cook for another 3 minutes, just to heat it up.
- Stir in coconut cream, broth, garlic powder, paprika, salt, and pepper.
- Let simmer for 2 minutes, then transfer to your baking dish like the domestic goddess you are.
- Sprinkle vegan cheese evenly over the top like you’re snowing success.
- Bake for 30 minutes until bubbly and golden at the edges.
- Cool for 5 minutes unless you want to burn your taste buds into early retirement.
- Garnish with lemon zest or red pepper flakes for extra flair.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 19g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 21g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Vitamin C: 40%
- Calcium: 18%
- Iron: 20%
- Folate: 25%
💡 Additional Notes/Tips
- Don’t overcook the asparagus unless you want sad green mush.
- Sub in broccoli if you’re asparagus-averse (we won’t tell).
- A little lemon zest goes a long way—be the citrus goddess.
- Add crushed almonds on top for crunch if you’re feeling bougie.
- Pair with a sparkling water in a wine glass for fake sophistication.