[Recipe] Vegan Crustless Asparagus Bake

Crustless Asparagus Bake 


Asparagus is an excellent source of anti-inflammatory phytonutrients and antioxidant nutrients. It is also and excellent source of prebiotics which help maintain a healthy gut microbiome, making this an exceptionally healthy dish.


Serves: 4

Preparation time: 15 minutes

Cooking time: 45 minutes


10 asparagus spears

2 leeks

1/4 cup coconut oil

10 Kalamate olives

10 cherry tomatoes

5 basil leaves

3 garlic cloves (diced)

2 cups of macadamia creme (see Mushrooms Stuffed With Macadamia Creme recipe)

dash of Himalayan salt

dash of pepper

Whole sesame seeds


  1. Preheat oven to 350 degree F (180 degree C)
  2. Pour boiling water over asparagus and leave to stand in water for 2 minutes
  3. Cut asparagus spears into 1.5 inch (4 cm) pieces and add to mixing bowl.
  4. Slice leeks into thin circles and simmer in oil for 3 minutes and add to mixing bowl.
  5. Chop Kalamata olives, cherry tomatoes and basil. Add to mixing bowl.
  6. Add grated garlic to mixing bowl.
  7. Add macadamia creme and oil to mixing bowl with salt.
  8. Stir mixture together and poor into a cupcake cups or into a 10 inch (26 cm) pie mold.
  9. Sprinkle with sesame seeds and place in the oven for 20 minutes. After 20 minutes, lower the heat to 280 degree F (140 degree C) and bake for 20 minutes more.
  10. Serve and Enjoy!
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