Veggie Broccoli Casserole

Veggie Broccoli Casserole

This low carb dish is great for meal prepping. It keeps in the fridge for 3-4 days. It not only saves you carbohydrates, but also time in the kitchen.

Nutritional information:

Calories3932 kJ (939 kcal)
Protein61 g
Fat65 g
Carbohydrates17 g
Fiber13 g


non-stick frying pan, cutting board, Spoon, oven, spatula, baking dish, chef's knife

Recipe instructions:


Remove the cauliflower florets from the stem, cut into bite-size pieces and set aside.

  • 10.6 oz Broccoli (w/o stem)
    10.6 oz Broccoli (w/o stem)

Finely chop the onion and garlic.

  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)

Heat the butter in a non-stick frying pan over medium heat and fry the onions and garlic until the onions turn translucent.

  • 1 tsp Margarine
    1 tsp Margarine

Add the veggie minced meat and fry for approx. 6-7 minutes until the meat starts to brown.

  • 6 oz Vegan crumbled meat substitute, fresh
    6 oz Vegan crumbled meat substitute, fresh

Preheat the oven to 400 °F.


    Add the broccoli and broth put the lid on top and cook for 6-7 minutes.

    • ¼ cup Vegetable broth
      ¼ cup Vegetable broth

    Stir in the cream cheese, season with salt and pepper and transfer to a baking dish.

    • ¼ cup Cream cheese
      ¼ cup Cream cheese
    • Salt
    • Black pepper
      Black pepper

    Top with the cheese and cook for 10-15 minutes until the cheese turns golden brown.

    • ¼ cup Gouda, grated (or Cheddar)
      ¼ cup Gouda, grated (or Cheddar)

    Enjoy your meal!