Nutrition Facts
(per serving)

This healthier version replaces egg noodles with zucchini noodles to reduce carbs, uses coconut milk instead of dairy for creaminess while keeping it vegan, and replaces butter with avocado oil to cut down on saturated fat. The pepperjack cheese has been omitted to maintain a vegan profile, and nutritional yeast is added for a cheesy flavor.
  • ~476 Calories saved
  • ~24g Fat saved
  • ~50g Carbs saved

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Original Recipe:

https://www.allrecipes.com/recipe/222238/chef-johns-turkey-noodle-casserole/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Vegan Keto Zucchini Noodle Casserole

vegan

Vegan Keto Zucchini Noodle Casserole

Ingredients

  • 4 medium zucchinis (about 900g), spiralized
  • 3 tablespoons avocado oil (about 45ml)
  • 3 tablespoons almond flour (about 24g)
  • 3 ½ cups coconut milk (about 830ml)
  • ½ cup diced red bell pepper (about 75g)
  • ½ cup diced green bell pepper (about 75g)
  • ¼ cup chopped green onions (about 25g)
  • 1 teaspoon garam masala
  • 1 teaspoon dried tarragon
  • ¼ cup nutritional yeast (about 25g)
  • 1 teaspoon salt, or to taste
  • 3 cups cubed vegan chicken or chickpeas (about 450g)
  • 2 ounces crushed pork rinds (optional, for topping) (about 56g)

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet, heat avocado oil over medium heat. Add almond flour and stir for about 2-3 minutes until golden.
  3. Pour in coconut milk, whisking constantly. Stir in the red bell pepper, green bell pepper, green onions, garam masala, tarragon, nutritional yeast, and salt. Bring to a simmer and cook for 2 minutes.
  4. In a large bowl, combine the zucchini noodles and vegan chicken or chickpeas. Pour the sauce over and mix well.
  5. Pour the mixture into a greased casserole dish. If using, sprinkle crushed pork rinds on top.
  6. Bake for 30 minutes until golden and bubbly. Serve hot.

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