Description

A vegan casserole made with asparagus, cauliflower rice, and broccoli slaw.

Ingredients

1 big bunch of asparagus, washed and dried
2 cups cauliflower rice
2 cups broccoli slaw (a packed mix I buy from Whole Foods)
1 medium / big onion
3 tbsp nutritional yeast
1/2 cup full fat coconut milk
2–3 tbsp hemp hearts
Spices: cumin, nutmeg, garlic powder, onion powder, thyme, salt and pepper
Avocado or olive oil for sautéing
One bunch of fresh parsley, for serving
Hot sauce, for serving

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Instructions

Preheat oven to 375F.
Chop the onion and saute it on the stove in a big pan (one that can take all the vegetables, it’s a big volume), until the onion translucent.
Meanwhile, chop the asparagus in big chunks and start adding to the onion pan, in batches, starting with the ends (leave the tips of the asparagus for the end because they cook faster). Add the rest of the vegetables and more oil, so everything gets coated nicely. Continue to stir, add the spices (to taste, I like to be generous with cumin, but follow your own taste), add the nutritional yeast and the coconut milk, and stir. Let it simmer for a couple of minutes.
Taste to make sure is well seasoned and transfer to a ceramic or pyrex baking dish, level, sprinkle with an even layer of hemp hearts and bake for about 25 minutes at 375F.
Sprinkle with fresh parsley and serve.

Notes

The time of cooking on the stove shouldn’t be too long, these veggies cook very fast. Plus you have 25 more minutes in the oven. The purpose of sautéing first on the stove is to get everything mixed together, coated with oils and cream and infused with flavors. This dish stores really well in a glass, air-tight container in the fridge for few days and it takes 30 secs or one minute (depending on the quantity) to reheat in a microwave (not a fan of the microwave in general but sometimes convenience wins).