This creamy asparagus, cauliflower, and broccoli casserole is an easy, wholesome vegetable bake that’s naturally dairy-free, gluten-free, and packed with flavor. Tender asparagus, broccoli slaw, cauliflower rice, coconut milk, nutritional yeast, and fragrant spices come together in one comforting casserole that’s perfect as a light main dish or a versatile side.
A Simple Way to Turn Vegetables Into a Satisfying Meal
Casseroles are one of my favorite ways to use a refrigerator full of vegetables. With just one skillet and one baking dish, you can transform a few simple ingredients into something comforting and surprisingly satisfying.
For this version, I combined fresh asparagus, cauliflower rice, broccoli slaw, onion, creamy coconut milk, nutritional yeast, hemp hearts, and plenty of warming spices. Nutritional yeast gives the casserole a subtle cheesy flavor, while the coconut milk creates a rich, creamy texture without any dairy.
Like many vegetable casseroles, this one tastes even better after a night in the refrigerator, making it a great option for meal prep. Enjoy it on its own for a light lunch or dinner, or serve it alongside your favorite protein for a more substantial meal.
Serving Suggestions
This casserole is delicious served exactly as it is, finished with plenty of fresh parsley and your favorite hot sauce.
If you aren’t following a vegan diet, it also makes a wonderful side dish for meatballs, grilled chicken, baked fish, or roasted meat. It pairs especially well with my Veggie Loaded Kimchi Sriracha Meatballs.
If you enjoy vegetable casseroles, you might also like my Turnips, Spinach and Cauliflower Casserole and this Romanian-Style Cabbage Roll Casserole.
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Creamy Asparagus, Cauliflower, and Broccoli Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegan, Vegetarian
Description
This creamy asparagus, cauliflower, and broccoli casserole is an easy, wholesome vegetable bake that’s naturally dairy-free, gluten-free, and packed with flavor. Tender asparagus, broccoli slaw, cauliflower rice, coconut milk, nutritional yeast, and fragrant spices come together in one comforting casserole that’s perfect as a light main dish or a versatile side.
Ingredients
- 1 large bunch asparagus, washed and dried
- 2 cups cauliflower rice (fresh or frozen)
- 2 cups broccoli slaw
- 1 medium to large onion, chopped
- 3 tablespoons nutritional yeast
- 1/2 cup full-fat coconut milk
- 2–3 tablespoons hemp hearts
- Cumin, nutmeg, garlic powder, onion powder, dried thyme, salt, and freshly ground black pepper, to taste
- Avocado oil or extra virgin olive oil, for sautéing
- 1 bunch fresh parsley, chopped, for serving
- Hot sauce, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a generous drizzle of oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent.
- Cut the asparagus into large bite-sized pieces. Add the thicker stem pieces to the skillet first, followed by the cauliflower rice and broccoli slaw. Add the asparagus tips last, as they cook more quickly.
- Add more oil if needed so the vegetables are lightly coated. Season generously with cumin, nutmeg, garlic powder, onion powder, thyme, salt, and pepper. Stir in the nutritional yeast and coconut milk, then cook for another 2–3 minutes, just until everything is well combined.
- Taste and adjust the seasoning as needed.
- Transfer the mixture to a ceramic or glass baking dish and spread it into an even layer. Sprinkle the hemp hearts evenly over the top.
- Bake for about 25 minutes, until hot and lightly golden around the edges.
- Finish with fresh parsley and serve with hot sauce, if desired.
Notes
About the broccoli slaw: I use a packaged broccoli slaw mix, which typically contains shredded broccoli stems, carrots, and sometimes cabbage. If you can’t find it, simply shred broccoli stems yourself or use finely chopped broccoli florets for a similar result.
Don’t overcook the vegetables during the stovetop step. The goal is simply to coat them with the seasonings and coconut milk before they finish cooking in the oven.
This casserole reheats beautifully and becomes even creamier after a night in the refrigerator.
Store leftovers in an airtight glass container in the refrigerator for up to 2–3 days. Reheat gently in the microwave or in a covered dish in the oven until warmed through.
4 Comments
Deb
April 13, 2021 at 4:13 pmThe coconut milk, is that from a can? Or a carton?
Claudia
April 17, 2021 at 5:42 amAlways a can. Sometimes pure coconut milk or cream can come in a carton, the easier way is to check ingredients. Make sure is not a coconut drink, but pure coconut milk or cream (which usually are made of coconut, water, and a gum).
Mandy Lewis
November 21, 2020 at 11:30 amMade this last night. It was heavenly! I didn’t have asparagus, so I used the entire bags of cauliflower rice and broccoli slaw. So easy, and it tastes wonderful. I craved it all night, so I just ate some again for breakfast. I used hot sauce at dinner time, but didn’t at breakfast. Without the hot sauce it reminds me of stuffing. Super delicious both ways! Thank you, and please keep the vegan recipes coming! I just bought your cookbook so that I have many more vegan recipes.
Claudia
November 21, 2020 at 12:21 pmWow Mandy, thank you so much for this, I even forgot I created this recipe. So happy you loved it, I hope you love the book too <3