You’re probably no stranger to broccoli’s nutritional power, but have you ever explored its full culinary potential? Whether you’re craving quick weeknight dinners, cozy comfort food, or vibrant seasonal dishes, we’ve gathered 20 mouthwatering vegan broccoli recipes that will transform this humble vegetable into spectacular meals. Get ready to fall in love with broccoli all over again as you browse these delicious plant-based creations!
Creamy Vegan Broccoli Soup
Zesty yet comforting, this creamy vegan broccoli soup delivers rich flavor without dairy. Simple ingredients transform into a velvety bowl of warmth perfect for chilly evenings. You’ll be surprised how satisfying plant-based can be.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 1 medium potato, peeled and cubed
– 4 cups vegetable broth
– 1 cup unsweetened almond milk
– 1 tbsp lemon juice
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add broccoli florets and cubed potato to the pot.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until vegetables are fork-tender.
7. Carefully transfer the soup to a blender in batches, filling only halfway to prevent spills.
8. Blend on high for 1 minute until completely smooth and creamy.
9. Return the blended soup to the pot over low heat.
10. Stir in 1 cup almond milk, 1 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper.
11. Heat for 3 minutes, stirring constantly, until warmed through but not boiling.
12. Taste and adjust seasoning if needed, adding more salt for balance. Velvety smooth with a subtle nutty undertone, this soup’s vibrant green color makes it visually appealing. For extra crunch, top with roasted broccoli florets or serve alongside crusty bread for dipping.
Garlic Roasted Broccoli with Lemon
Just when you thought broccoli couldn’t get better, roasting transforms it completely. Juicy florets develop crispy edges while garlic infuses every bite. Lemon brightens everything up for a side that steals the show.
Ingredients
– 1 large head broccoli
– 3 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 lemon
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut broccoli into uniform 1-inch florets, discarding the tough lower stem.
3. In a large bowl, combine olive oil, minced garlic, salt, and black pepper.
4. Add broccoli florets to the bowl and toss thoroughly until evenly coated.
5. Spread broccoli in a single layer on the prepared baking sheet, ensuring pieces don’t touch.
6. Roast for 18-20 minutes until edges are crispy and browned but stems remain tender.
7. Cut lemon in half and squeeze juice directly over the hot broccoli.
8. Toss gently to distribute the lemon juice evenly before serving.
Expect crispy, caramelized edges with tender-crisp centers that hold their shape perfectly. Each bite delivers robust garlic flavor balanced by bright, acidic lemon notes. Serve immediately over grains or alongside roasted chicken for a complete meal.
Vegan Broccoli and Cheese Casserole
Oven-baked comfort food gets a plant-based makeover with this creamy broccoli casserole. Perfect for potlucks or weeknight dinners, it delivers that classic cheesy flavor without dairy. You’ll need about 45 minutes from prep to table.
Ingredients
– 4 cups fresh broccoli florets
– 1 cup raw cashews
– 1 cup unsweetened almond milk
– 1/2 cup nutritional yeast
– 2 tbsp cornstarch
– 1 tbsp lemon juice
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup panko breadcrumbs
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F.
2. Soak cashews in boiling water for 15 minutes to soften them for blending.
3. Steam broccoli florets for 5 minutes until bright green but still firm.
4. Drain cashews and combine with almond milk, nutritional yeast, cornstarch, lemon juice, garlic powder, onion powder, smoked paprika, salt, and pepper in a blender.
5. Blend on high speed for 2 minutes until completely smooth and creamy.
6. Arrange steamed broccoli in a single layer in a 9×13 inch baking dish.
7. Pour the cheese sauce evenly over the broccoli, making sure all florets are coated.
8. Mix panko breadcrumbs with olive oil in a small bowl until evenly moistened.
9. Sprinkle the breadcrumb mixture evenly over the casserole surface.
10. Bake at 375°F for 25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
11. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
Hearty and satisfying, this casserole features tender broccoli in a rich, umami-packed sauce with a crispy golden topping. The creamy texture contrasts beautifully with the crunchy panko crust. For a complete meal, serve alongside roasted potatoes or mix in cooked pasta before baking.
Spicy Sesame Broccoli Stir-Fry
Grab your wok for this quick vegetable dish that transforms simple broccoli into a flavor-packed meal. Get ready for crispy-tender broccoli coated in a spicy sesame glaze that comes together in under 20 minutes. This stir-fry delivers restaurant-quality results with minimal effort and maximum flavor impact.
Ingredients
– 1 lb broccoli florets
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sesame oil
– 1 tsp red pepper flakes
– 1 tbsp sesame seeds
– 2 green onions, sliced
Instructions
1. Cut broccoli florets into uniform 1-inch pieces for even cooking.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add broccoli florets and stir-fry for 4 minutes until bright green and slightly charred at edges.
4. Push broccoli to one side and add minced garlic and grated ginger to the empty space.
5. Cook garlic and ginger for 30 seconds until fragrant but not browned.
6. Combine soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes in a small bowl.
7. Pour sauce mixture over broccoli and toss to coat evenly.
8. Continue cooking for 2 minutes until sauce thickens and glazes the broccoli.
9. Remove from heat and stir in sesame seeds and sliced green onions.
10. Serve immediately while hot. Here’s why this dish stands out: The broccoli maintains a satisfying crunch while absorbing the spicy-sweet sauce perfectly. For a complete meal, serve over steamed jasmine rice or toss with cooked noodles. The toasted sesame seeds add nutty texture that complements the garlic-forward flavor profile beautifully.
Broccoli and Chickpea Curry
Looking for a quick, satisfying weeknight dinner? Loaded with protein and fiber, this broccoli and chickpea curry comes together in under 30 minutes. Let’s get cooking.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 tbsp curry powder
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 large head broccoli, cut into florets
– 1 (13.5 oz) can coconut milk
– 1 cup vegetable broth
– 1/2 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 2 tbsp curry powder and toast for 30 seconds to deepen its flavor.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, scraping up any browned bits from the pan.
6. Add 1 can chickpeas and 1/2 tsp salt, then bring the mixture to a simmer.
7. Stir in broccoli florets, reduce heat to medium-low, and cover the skillet.
8. Simmer for 8-10 minutes until broccoli is tender but still bright green.
9. Uncover and cook for 2 more minutes to slightly thicken the sauce. A final simmer without the lid helps the sauce cling better to the broccoli and chickpeas.
10. Remove from heat and let stand for 2 minutes before serving. Allowing the curry to rest briefly helps the flavors meld together perfectly.
A creamy coconut base balances the earthy chickpeas and fresh broccoli. For a textural contrast, serve it over crunchy quinoa or with naan for dipping. The bright green broccoli florets hold their shape against the rich, spiced sauce.
Vegan Broccoli Tofu Scramble
Whip up this protein-packed vegan breakfast in under 20 minutes. Weekday mornings demand quick, satisfying meals that fuel your day without fuss. This scramble delivers both nutrition and flavor with minimal cleanup required.
Ingredients
– 14 oz firm tofu
– 2 cups broccoli florets
– 1 tbsp olive oil
– 1/2 cup chopped onion
– 2 cloves minced garlic
– 1/4 cup nutritional yeast
– 1 tsp turmeric
– 1/2 tsp black salt
– 1/4 tsp black pepper
– 1 tbsp soy sauce
Instructions
1. Press tofu between paper towels for 10 minutes to remove excess moisture.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add chopped onion and sauté for 3 minutes until translucent.
4. Crumble pressed tofu directly into the skillet using your hands.
5. Cook tofu for 5 minutes, stirring occasionally until lightly browned.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in turmeric, black salt, and black pepper until evenly distributed.
8. Mix in nutritional yeast for cheesy flavor and yellow color.
9. Add broccoli florets and soy sauce to the skillet.
10. Cook for 4-5 minutes until broccoli is tender but still bright green.
11. Remove from heat and let rest for 2 minutes before serving. The finished scramble boasts a firm, crumbly texture with vibrant yellow coloring from the turmeric. Earthy broccoli complements the savory, egg-like flavor from the black salt. Try wrapping it in warm tortillas with avocado for breakfast burritos, or serve over toast with hot sauce.
Baked Broccoli Falafel
Baked broccoli falafel offers a fresh twist on the classic, packing extra nutrients into every crispy bite. This version skips the deep fryer for a lighter, oven-baked approach that’s just as satisfying. You’ll love how the broccoli adds moisture and a subtle earthy flavor to the traditional chickpea base.
Ingredients
– 2 cups cooked chickpeas
– 1.5 cups finely chopped broccoli florets
– 1/4 cup tahini
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine 2 cups cooked chickpeas, 1.5 cups finely chopped broccoli florets, 1/4 cup tahini, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor.
3. Pulse the mixture until it’s well combined but still slightly chunky—over-processing can make it gummy.
4. Scoop about 2 tablespoons of the mixture and shape it into a 1-inch thick patty with your hands.
5. Place each patty on the prepared baking sheet, spacing them 1 inch apart.
6. Bake for 20–25 minutes, flipping halfway through, until the falafel are golden brown and firm to the touch.
7. Let the falafel cool on the baking sheet for 5 minutes before serving to help them set.
Perfectly crisp on the outside and tender inside, these falafel have a vibrant green hue from the broccoli. Serve them stuffed in pita with tahini sauce or crumbled over a salad for a protein-packed meal.
Broccoli and Cashew Stir-Fry
A quick, vibrant stir-fry that transforms simple broccoli into a satisfying meal. Always chop your broccoli into uniform florets for even cooking. This dish comes together in under 20 minutes for a perfect weeknight dinner.
Ingredients
– 1 lb broccoli
– 1 cup raw cashews
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/4 tsp red pepper flakes
– 2 green onions, sliced
Instructions
1. Cut 1 lb broccoli into uniform 1-inch florets.
2. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add 1 cup raw cashews and toast for 2-3 minutes, stirring constantly until golden brown.
4. Remove cashews from the wok and set aside.
5. Add broccoli florets to the hot wok and stir-fry for 4 minutes until bright green and slightly tender.
6. Create a well in the center of the wok and add 3 cloves minced garlic and 1 tbsp grated ginger.
7. Cook garlic and ginger for 30 seconds until fragrant but not browned.
8. Pour 1/4 cup low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes over the broccoli.
9. Toss everything together and cook for 2 more minutes until sauce thickens slightly.
10. Return toasted cashews to the wok and toss to combine.
11. Remove from heat and stir in 2 sliced green onions.
12. Serve immediately. Never overcrowd the wok to ensure proper searing. Always have all ingredients prepped before starting to cook. Toast cashews separately to prevent them from becoming soggy. Naturally crisp-tender broccoli contrasts beautifully with the crunchy cashews. Nutty, savory flavors are balanced by the subtle heat from red pepper flakes. Try serving over quinoa or stuffing into warm tortillas for a creative twist.
Vegan Broccoli Alfredo Pasta
Hitting that perfect comfort food craving doesn’t require dairy. This vegan alfredo is creamy, satisfying, and comes together in under 30 minutes for a simple weeknight dinner.
Ingredients
– 12 oz fettuccine pasta
– 4 cups broccoli florets
– 1 cup raw cashews
– 3 cups water
– 3 cloves garlic
– 1 tbsp nutritional yeast
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 tbsp lemon juice
Instructions
1. Soak 1 cup raw cashews in 3 cups boiling water for 15 minutes to soften them for blending.
2. Cook 12 oz fettuccine pasta according to package directions in a large pot of salted boiling water.
3. Add 4 cups broccoli florets to the pasta pot during the last 3 minutes of cooking time.
4. Drain the pasta and broccoli together, then return them to the pot.
5. Drain the soaked cashews, reserving 1 1/2 cups of the soaking water.
6. Combine the drained cashews, reserved 1 1/2 cups water, 3 cloves garlic, 1 tbsp nutritional yeast, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper in a blender.
7. Blend on high speed for 60-90 seconds until completely smooth and creamy.
8. Heat 2 tbsp olive oil in a large skillet over medium heat.
9. Pour the blended sauce into the hot skillet and cook for 3-4 minutes, stirring constantly, until slightly thickened.
10. Stir in 1 tbsp lemon juice to brighten the sauce flavor.
11. Add the cooked pasta and broccoli to the skillet with the sauce.
12. Toss everything together until evenly coated and heated through, about 2 minutes.
A velvety sauce clings perfectly to each strand of pasta, with roasted garlic notes balancing the fresh broccoli. For extra texture, top with toasted breadcrumbs or serve alongside roasted cherry tomatoes.
Broccoli and Quinoa Stuffed Peppers
Forget complicated weeknight dinners—these stuffed peppers deliver complete nutrition with minimal effort. Fresh broccoli and protein-packed quinoa create a satisfying vegetarian meal that even picky eaters will enjoy. Filling bell peppers with this vibrant mixture makes for an impressive presentation with everyday ingredients.
Ingredients
– 4 large bell peppers
– 1 cup quinoa
– 2 cups vegetable broth
– 2 cups broccoli florets
– 1 tablespoon olive oil
– 1 medium onion
– 2 cloves garlic
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds.
3. Rinse quinoa under cold water using a fine-mesh strainer to remove bitterness.
4. Combine quinoa and vegetable broth in a saucepan.
5. Bring to boil, then reduce heat to low and cover.
6. Simmer for 15 minutes until liquid is absorbed.
7. Steam broccoli florets for 4 minutes until bright green but still firm.
8. Chop steamed broccoli into small pieces.
9. Heat olive oil in a skillet over medium heat.
10. Dice onion and sauté for 5 minutes until translucent.
11. Mince garlic and add to skillet, cooking for 1 minute until fragrant.
12. Combine cooked quinoa, broccoli, onion mixture, oregano, salt, and pepper in a large bowl.
13. Stuff pepper halves firmly with quinoa mixture.
14. Place stuffed peppers in a baking dish.
15. Bake for 25 minutes until peppers are tender.
16. Sprinkle cheddar cheese evenly over peppers.
17. Return to oven for 5 minutes until cheese melts and bubbles.
18. Let rest for 5 minutes before serving to set the filling.
Mildly sweet peppers contrast with the earthy quinoa and broccoli filling, while melted cheese adds creamy richness. Serve alongside a crisp green salad or top with hot sauce for extra kick. These peppers reheat beautifully for next-day lunches, making them perfect for meal prep.
Crispy Baked Broccoli Bites
Ready for a vegetable snack that actually satisfies? These crispy baked broccoli bites deliver serious crunch without the guilt. They’re perfect for picky eaters and snack cravings alike.
Ingredients
– 4 cups broccoli florets
– 2 tablespoons olive oil
– 1/2 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Chop broccoli florets into bite-sized pieces, about 1-inch each.
3. Steam broccoli florets for 3 minutes until bright green but still firm.
4. Immediately transfer steamed broccoli to an ice water bath to stop cooking.
5. Pat broccoli completely dry with paper towels to ensure maximum crispiness.
6. In a large bowl, whisk together olive oil and egg until fully combined.
7. Add Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper to the bowl.
8. Mix the dry ingredients thoroughly to create an even coating mixture.
9. Add the dried broccoli florets to the coating mixture.
10. Toss broccoli until every piece is evenly coated with the mixture.
11. Arrange coated broccoli in a single layer on the prepared baking sheet.
12. Bake at 425°F for 18-20 minutes until golden brown and crispy.
13. Flip each broccoli bite halfway through baking for even browning.
14. Remove from oven when edges are deeply golden and crispy.
15. Let cool for 2 minutes before serving to allow crispiness to set.
16. Serve immediately while hot and crispy.
Nothing beats that satisfying crunch when you bite into these golden florets. Nutty Parmesan and garlic notes make these irresistible straight from the oven. Try dipping them in ranch or sprinkling with red pepper flakes for extra kick.
Vegan Broccoli and Mushroom Risotto
Bold flavors and creamy textures make this vegan risotto a satisfying weeknight meal. Broccoli and mushrooms create a hearty combination that appeals to both plant-based and traditional eaters. This recipe delivers restaurant-quality results with straightforward techniques.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 8 oz cremini mushrooms
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1/2 cup dry white wine
– 3 cups broccoli florets
– 1/4 cup nutritional yeast
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat vegetable broth in a separate saucepan and maintain at a gentle simmer throughout cooking.
2. Heat olive oil in a large Dutch oven over medium heat until shimmering.
3. Dice onion and add to the pot, cooking for 5 minutes until translucent.
4. Mince garlic and slice mushrooms, then add to the pot and cook for 6 minutes until mushrooms release their liquid.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains appear slightly translucent around the edges.
6. Pour in white wine and cook while stirring until completely absorbed, about 2 minutes.
7. Add 1 cup of hot broth and stir continuously until liquid is fully absorbed before adding more.
8. Continue adding broth 1/2 cup at a time, stirring constantly and waiting for absorption between additions.
9. After 15 minutes of adding broth, stir in broccoli florets with the next broth addition.
10. Cook for 5 more minutes until rice is al dente and broccoli is tender-crisp.
11. Remove from heat and stir in nutritional yeast, lemon juice, salt, and pepper.
12. Let rest for 2 minutes off heat to allow flavors to meld before serving.
Deliciously creamy with a subtle nutty flavor from the nutritional yeast, this risotto achieves perfect texture without dairy. The broccoli maintains a pleasant bite while the mushrooms provide earthy depth. Serve immediately garnished with extra black pepper or alongside a crisp green salad for contrast.
Broccoli and Lentil Stew
Very few dishes deliver such hearty satisfaction with such simple ingredients. This broccoli and lentil stew comes together quickly while packing serious nutritional value. You’ll have a complete meal ready in under an hour.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup brown lentils
– 4 cups vegetable broth
– 1 large head broccoli, cut into florets
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp smoked paprika
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in brown lentils and coat with oil mixture.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy.
7. Add broccoli florets, salt, black pepper, and smoked paprika.
8. Cover and cook for 8-10 minutes until broccoli is bright green and tender-crisp.
9. Remove from heat and let stand for 5 minutes before serving. Great texture comes from perfectly cooked lentils that hold their shape against the tender-crisp broccoli. The smoked paprika adds subtle depth without overwhelming the earthy flavors. For a creative twist, serve over polenta or with crusty bread to soak up every last bit.
Vegan Broccoli and Potato Chowder
Craving something creamy and comforting without the dairy? This vegan broccoli and potato chowder delivers rich flavor and hearty satisfaction in under an hour. Customize it with your favorite seasonal vegetables for a versatile weeknight meal.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 2 large russet potatoes, peeled and cubed
– 1 cup raw cashews, soaked overnight
– 4 cups broccoli florets
– 1 cup unsweetened almond milk
– 1 tsp smoked paprika
– ½ tsp black pepper
– ½ tsp salt
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes.
2. Add diced onion and cook for 5 minutes until translucent, stirring frequently.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and bring to a boil.
5. Add cubed potatoes, reduce heat to medium-low, and simmer for 15 minutes until potatoes are fork-tender.
6. While potatoes cook, drain soaked cashews and blend with 1 cup almond milk until completely smooth.
7. Add broccoli florets to the pot and cook for 5 minutes until bright green and tender-crisp.
8. Stir in cashew cream, 1 tsp smoked paprika, ½ tsp black pepper, and ½ tsp salt.
9. Simmer for 3 more minutes until heated through, stirring constantly to prevent sticking.
Just ladle this chowder into bowls while steaming hot. The velvety cashew base clings to tender potato chunks and broccoli florets, while smoked paprika adds a subtle smokiness. For extra crunch, top with roasted chickpeas or serve alongside crusty sourdough bread.
Broccoli and Avocado Salad
Bold flavors and crisp textures make this broccoli and avocado salad a standout side dish. Fresh ingredients combine for a satisfying crunch with creamy elements. This recipe comes together quickly for busy weeknights or meal prep.
Ingredients
– 4 cups broccoli florets
– 2 ripe avocados
– 1/4 cup red onion
– 1/4 cup sunflower seeds
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Cut broccoli florets into bite-sized pieces measuring approximately 1-inch each.
2. Dice red onion into 1/4-inch pieces.
3. Toast sunflower seeds in a dry skillet over medium heat for 3 minutes until golden brown, stirring constantly to prevent burning.
4. Whisk together olive oil, lemon juice, salt, and black pepper in a large bowl until fully emulsified.
5. Add broccoli florets and red onion to the dressing bowl.
6. Toss the broccoli mixture thoroughly until all pieces are coated with dressing.
7. Let the dressed broccoli sit for 10 minutes to slightly soften while you prepare the avocados.
8. Cut avocados in half, remove pits, and scoop flesh from skins.
9. Dice avocado into 3/4-inch cubes, being careful not to mash the pieces.
10. Gently fold avocado cubes and toasted sunflower seeds into the broccoli mixture.
11. Serve immediately or refrigerate for up to 2 hours.
You’ll love the contrast between the crisp broccoli and creamy avocado chunks. The toasted sunflower seeds add satisfying crunch to each bite. Try serving this salad alongside grilled chicken or as a topping for grain bowls.
Vegan Broccoli and Walnut Pesto Pasta
You’d be surprised how creamy vegan pesto can get without any cheese. This broccoli and walnut version comes together in under 30 minutes. It’s a weeknight lifesaver that doesn’t skimp on flavor.
Ingredients
– 12 oz pasta
– 3 cups broccoli florets
– 1/2 cup walnuts
– 1/3 cup olive oil
– 2 cloves garlic
– 1/4 cup nutritional yeast
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Steam broccoli florets over boiling pasta water for 5-7 minutes until bright green and tender-crisp.
4. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, shaking pan frequently to prevent burning.
5. Combine steamed broccoli, toasted walnuts, olive oil, garlic, nutritional yeast, lemon juice, salt, and pepper in a food processor.
6. Pulse mixture for 30-45 seconds until smooth but slightly textured, scraping down sides as needed.
7. Reserve 1/2 cup pasta water before draining cooked pasta.
8. Return drained pasta to the warm pot off heat.
9. Add pesto and 1/4 cup reserved pasta water to pasta, tossing to coat thoroughly.
10. Adjust consistency with remaining pasta water if sauce seems too thick.
A vibrant green sauce clings perfectly to every noodle, with crunchy walnut bits contrasting the smooth pasta. The nutritional yeast adds a cheesy depth that satisfies even non-vegans. Try it chilled the next day for a completely different, refreshing pasta salad experience.
Broccoli and Sweet Potato Buddha Bowl
Whip up this vibrant broccoli and sweet potato Buddha bowl for a satisfying, nutrient-packed meal. We’re roasting vegetables to caramelized perfection and building layers of flavor. This bowl comes together quickly for busy weeknights while delivering restaurant-quality results.
Ingredients
– 2 cups sweet potato, 1-inch cubes
– 1 ½ cups broccoli florets
– 1 cup quinoa
– 2 cups vegetable broth
– ¼ cup tahini
– 2 tbsp lemon juice
– 1 tbsp olive oil
– ½ tsp garlic powder
– ¼ tsp salt
Instructions
1. Preheat oven to 425°F.
2. Toss sweet potato cubes with ½ tablespoon olive oil on a baking sheet.
3. Roast sweet potatoes for 15 minutes at 425°F until edges begin to brown.
4. Add broccoli florets to the same baking sheet with remaining ½ tablespoon olive oil.
5. Roast combined vegetables for 12 more minutes at 425°F until broccoli is tender-crisp and slightly charred.
6. Rinse 1 cup quinoa under cold water in a fine-mesh strainer to remove bitterness.
7. Combine quinoa and 2 cups vegetable broth in a saucepan over high heat.
8. Bring quinoa mixture to a boil, then reduce heat to low and cover.
9. Simmer quinoa for 15 minutes until all liquid is absorbed and grains are fluffy.
10. Whisk together ¼ cup tahini, 2 tablespoons lemon juice, ½ teaspoon garlic powder, and ¼ teaspoon salt in a small bowl.
11. Thin tahini sauce with 2-3 tablespoons water until it reaches drizzling consistency.
12. Divide cooked quinoa between two bowls as the base layer.
13. Arrange roasted sweet potatoes and broccoli over the quinoa.
14. Drizzle tahini sauce generously over the assembled bowls.
Perfectly roasted sweet potatoes provide creamy contrast to the crisp-tender broccoli, while the nutty quinoa absorbs the bright tahini sauce. For extra texture, top with toasted sesame seeds or serve with a side of spicy sriracha for heat lovers.
Vegan Broccoli and Cauliflower Gratin
Ultimate comfort food gets a plant-based makeover with this creamy gratin. Using simple ingredients creates a satisfying dish that even non-vegans will love. You’ll achieve that perfect golden crust without any dairy.
Ingredients
– 1 large head broccoli
– 1 large head cauliflower
– 2 cups unsweetened almond milk
– 3 tablespoons all-purpose flour
– 3 tablespoons nutritional yeast
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– 1/2 cup panko breadcrumbs
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Cut broccoli and cauliflower into uniform florets about 1-inch in size.
3. Steam the florets for 5 minutes until slightly tender but still firm.
4. Heat olive oil in a saucepan over medium heat.
5. Whisk in flour and cook for 1 minute until golden.
6. Gradually pour in almond milk while whisking constantly to prevent lumps.
7. Add nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper.
8. Cook sauce for 3-4 minutes until thickened, stirring continuously.
9. Arrange steamed broccoli and cauliflower in a single layer in a 9×13 inch baking dish.
10. Pour the sauce evenly over the vegetables.
11. Sprinkle panko breadcrumbs uniformly across the top.
12. Bake for 20 minutes until the top is golden brown and sauce is bubbling.
13. Let rest for 5 minutes before serving to allow the sauce to set.
Nothing beats the contrast between the crisp panko topping and tender vegetables beneath. The nutritional yeast creates a surprisingly cheesy flavor profile that satisfies cravings. Try serving it alongside roasted potatoes or as a standalone meal with crusty bread for dipping into the creamy sauce.
Broccoli and Black Bean Tacos
You won’t believe how these simple ingredients transform into satisfying taco filling. Year-round broccoli and protein-packed black beans create a vegetarian meal that even meat-lovers crave. Your taco night just got a major upgrade with this 30-minute recipe.
Ingredients
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 cups broccoli florets
– 1 can (15 oz) black beans, rinsed
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 8 corn tortillas
– 1/2 cup crumbled cotija cheese
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 3 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add broccoli florets and cook for 5 minutes, stirring frequently, until bright green and slightly tender.
5. Pour in 2 tablespoons of water and cover the skillet immediately to steam the broccoli for 2 minutes.
6. Add rinsed black beans, chili powder, cumin, smoked paprika, and salt to the skillet.
7. Cook the mixture for 4 minutes, stirring constantly, until beans are heated through and spices are well incorporated.
8. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Spoon the broccoli and black bean mixture evenly onto the warmed tortillas.
10. Top each taco with crumbled cotija cheese and chopped cilantro.
11. Serve immediately with lime wedges on the side for squeezing.
Each bite delivers a satisfying crunch from the perfectly cooked broccoli against the creamy black beans. Extra lime juice brightens the earthy spices, while the cotija cheese adds salty contrast. For a fun twist, try serving these in crispy taco shells or as taco salad bowls over shredded lettuce.
Vegan Broccoli and Peanut Butter Noodles
Vegan broccoli and peanut butter noodles deliver a satisfying meal in under 30 minutes. Versatile and packed with plant-based protein, this dish balances creamy peanut sauce with crisp-tender vegetables. You’ll love how easily it comes together for busy weeknights.
Ingredients
– 8 oz rice noodles
– 3 cups broccoli florets
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp maple syrup
– 1/2 tsp red pepper flakes
– 1/4 cup water
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rice noodles and cook for 6-8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop the cooking process.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add broccoli florets and cook for 4-5 minutes until bright green and slightly charred at the edges.
6. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, red pepper flakes, and water in a medium bowl until smooth.
8. Pour peanut sauce into the skillet with broccoli and reduce heat to medium-low.
9. Simmer sauce for 2-3 minutes until slightly thickened, stirring frequently.
10. Add drained noodles to the skillet and toss until evenly coated with sauce.
11. Cook for 1-2 minutes until noodles are heated through, adding a tablespoon of water if sauce becomes too thick.
12. Remove from heat and garnish with sliced green onions and sesame seeds.
Your noodles should have a creamy, slightly spicy sauce clinging to tender-crisp broccoli and chewy noodles. You can serve it warm or chilled, topped with extra crushed peanuts for added crunch.
Summary
My goodness, what a versatile veggie! From quick weeknight dinners to impressive holiday sides, these 20 broccoli recipes prove plant-based eating is anything but boring. I hope you’ll try a few favorites and share your kitchen adventures in the comments below. Don’t forget to pin this roundup on Pinterest so you can easily return to these delicious ideas whenever broccoli inspiration strikes!
