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If you're craving a hearty, plant-based dish that’s both delicious and easy to make, this Vegan Asparagus Casserole is your answer. Packed with fresh asparagus, juicy cherry tomatoes, and gooey vegan cheese, it's a comforting meal that’s perfect for any occasion. The nutritional yeast adds a cheesy flavor without any dairy, making it a hit even among non-vegans. Let's dive into this simple yet flavorful recipe!
The name of the recipe: Vegan Asparagus Casserole Recipe
Ingredients:
- 1 lb trimmed and cut into 1-inch pieces asparagus
- 1 cup halved cherry tomatoes
- 1 cup shredded vegan cheese
- 1 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the asparagus, cherry tomatoes, and olive oil. Season with salt and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- In the same mixing bowl, whisk together the almond milk, nutritional yeast, garlic powder, and onion powder.
- Pour the almond milk mixture over the vegetables in the baking dish.
- Sprinkle the shredded vegan cheese on top.
- Bake in the preheated oven for 35-40 minutes, or until the vegetables are tender and the top is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need to Make This Dish
Read more: Vegan Pumpkin Stew
What you will need to make vegan asparagus casserole
- Asparagus: Provides a fresh, earthy flavor and a satisfying crunch, making it the star of this casserole.
- Cherry tomatoes: Adds a burst of sweetness and acidity, balancing the richness of the dish.
- Vegan cheese: Melts beautifully, creating a creamy, gooey texture that binds the ingredients together.
- Almond milk: Offers a dairy-free creaminess, ensuring the casserole remains vegan while adding moisture.
- Nutritional yeast: Imparts a cheesy, umami flavor, enhancing the overall taste without using dairy.
- Olive oil: Helps roast the vegetables, adding a subtle richness and aiding in even cooking.
- Garlic powder: Infuses the dish with a savory depth, complementing the other flavors.
- Onion powder: Adds a mild, sweet onion flavor, enhancing the overall taste profile.
Essential Tools and Instruments
What tools/instruments will be needed to make Vegan Asparagus Casserole Recipe
- Baking dish: Holds the asparagus and cherry tomatoes mixture, ensuring even cooking and a golden brown top.
- Mixing bowl: Combines the vegetables with olive oil and later the almond milk mixture, ensuring even distribution.
- Whisk: Blends the almond milk, nutritional yeast, garlic powder, and onion powder smoothly.
- Oven: Bakes the casserole, cooking the vegetables thoroughly and melting the vegan cheese.
Vegan Asparagus Casserole
A delicious and healthy vegan asparagus casserole.
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Ingredients:
Main Ingredients
- 1 lb asparagus trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes halved
- 1 cup vegan cheese shredded
- 1 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the asparagus, cherry tomatoes, and olive oil. Season with salt and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- In the same mixing bowl, whisk together the almond milk, nutritional yeast, garlic powder, and onion powder.
- Pour the almond milk mixture over the vegetables in the baking dish.
- Sprinkle the shredded vegan cheese on top.
- Bake in the preheated oven for 35-40 minutes, or until the vegetables are tender and the top is golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Feel free to add other vegetables like bell peppers or mushrooms.
Read more: Vegan Pasta Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 15gProtein: 8gFat: 12gSaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 15 minutes.
- Bake as directed.
Using nutritional yeast in this vegan asparagus casserole not only adds a cheesy flavor but also boosts the dish with essential B vitamins.
Frequently Asked Questions
FAQ:
Can I use a different type of milk?
Yes, any plant-based milk works fine.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I add other vegetables?
Absolutely, feel free to mix in your favorites.
Is it possible to make this ahead of time?
Yes, prepare it and refrigerate, then bake when ready.
What can I use instead of nutritional yeast?
Try using vegan parmesan or omit it if preferred.
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