Are you looking for delicious and easy-to-make vegan broccoli recipes to add some green to your plate? Look no further! Broccoli is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants that can help boost your immune system and support overall health. And the best part? It’s incredibly versatile and can be prepared in countless ways. From comforting soups and casseroles to zesty salads and stir-fries, we’ve got 20 mouthwatering vegan broccoli recipes to satisfy your cravings for every occasion.
In this article, we’ll take you on a culinary journey through the world of vegan broccoli, showcasing our favorite recipes that are not only healthy but also easy to make and packed with flavor. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these recipes are sure to inspire your next meal.
Creamy Vegan Broccoli Soup
This comforting and nutritious soup is perfect for a chilly evening or as a healthy pick-me-up any time of the year. With its rich and creamy texture, you’ll forget it’s completely plant-based!
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan cream (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the broccoli, vegetable broth, non-dairy milk, lemon juice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the broccoli is tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree until smooth.
4. Taste and adjust seasoning as needed. If desired, add vegan cream and stir well.
5. Serve hot, garnished with chopped herbs or a sprinkle of paprika.
Cooking Time: 25-30 minutes
Garlic Roasted Broccoli with Lemon
Elevate your broccoli game with this flavorful recipe that combines the brightness of lemon with the pungency of garlic. This dish is perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 bunch of broccoli, cut into florets
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss broccoli with garlic, olive oil, lemon juice, salt, and pepper until well coated.
3. Spread the broccoli mixture on a baking sheet in a single layer.
4. Roast for 15-20 minutes or until tender and slightly caramelized.
5. If using Parmesan cheese, sprinkle on top and return to oven for an additional minute.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Vegan Broccoli Cheese Casserole
A creamy, comforting casserole that’s perfect for a cozy night in or as a side dish for your favorite vegan meals. This recipe is a game-changer for anyone looking to satisfy their cheesy cravings without compromising on animal welfare.
Ingredients:
– 1 head of broccoli, steamed and chopped
– 1 cup vegan cheddar shreds (such as Daiya or Follow Your Heart)
– 1/2 cup breadcrumbs (gluten-free option available)
– 1/4 cup nutritional yeast
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine steamed broccoli, vegan cheddar shreds, breadcrumbs, nutritional yeast, olive oil, chopped onion, and garlic.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a 9×13 inch baking dish and smooth out the top.
5. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spicy Broccoli Stir-Fry with Tofu
A quick and flavorful vegetarian stir-fry that combines the crunch of broccoli with the spiciness of chili flakes, all wrapped up with crispy tofu.
Ingredients:
– 1 head of broccoli, cut into florets
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Soy sauce or tamari, for serving (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, onion, garlic, and ginger. Cook until the onion is translucent, about 2-3 minutes.
4. Add the broccoli and red pepper flakes to the pan. Cook, stirring frequently, until the broccoli is tender but still crisp, about 5 minutes.
5. Return the tofu to the pan and stir to combine with the broccoli mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with soy sauce or tamari if desired.
Cooking Time: 15-20 minutes
Broccoli and Chickpea Curry
This vegetarian curry recipe combines the flavors of India with the nutrition of broccoli and chickpeas, making it a delicious and healthy meal option. This simple and quick recipe is perfect for a weeknight dinner or a casual lunch.
Ingredients:
– 1 head of broccoli, chopped
– 1 can of chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric
– 1/2 teaspoon of cayenne pepper
– 1 can of coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add broccoli and chickpeas. Stir well to combine.
5. Pour in coconut milk and stir to combine.
6. Bring the mixture to a simmer and cook for 10-12 minutes or until the broccoli is tender.
7. Season with salt and pepper, to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Vegan Broccoli and Cashew Stir-Fry
A quick and flavorful stir-fry that combines the creamy richness of cashews with the crisp sweetness of broccoli, all in one delicious vegan dish. Perfect for a weeknight dinner or lunchbox addition.
Ingredients:
– 1 bunch broccoli, cut into florets
– 1/2 cup raw cashews
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce (or tamari)
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
Instructions:
1. In a blender or food processor, combine cashews, 1/4 cup water, and a pinch of salt. Blend until smooth and creamy.
2. Heat oil in a large skillet or wok over medium-high heat. Add garlic and cook for 30 seconds.
3. Add broccoli to the skillet and stir-fry for 3-4 minutes, or until tender but still crisp.
4. Stir in cashew cream (set aside) and soy sauce. Cook for an additional minute.
5. Season with salt, pepper, and red pepper flakes if desired.
6. Serve hot over rice, noodles, or as a standalone dish.
Cooking Time: 10-12 minutes
Broccoli Quinoa Salad with Tahini Dressing
A nutritious and flavorful salad perfect for a quick lunch or dinner, this recipe combines the nutty taste of quinoa with the earthy flavor of roasted broccoli and the creaminess of tahini dressing.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 4 cups broccoli florets
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup tahini
– 3 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss broccoli with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender.
4. In a blender or food processor, combine tahini, lemon juice, garlic, and 1/4 cup water. Blend until smooth.
5. Combine cooked quinoa, roasted broccoli, and tahini dressing in a bowl. Toss to combine.
6. Garnish with chopped fresh herbs, if desired.
Cooking Time: 30-40 minutes
Crispy Baked Broccoli Tots
Elevate your snack game with these crispy and addictive broccoli tots, perfect for a quick bite or as a side dish.
Ingredients:
– 1 bunch of broccoli (about 2 cups), chopped into florets
– 1/2 cup whole wheat breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss broccoli florets with olive oil, salt, and pepper until evenly coated.
3. Sprinkle breadcrumbs and Parmesan cheese over the broccoli, tossing to combine.
4. Spread the mixture onto a baking sheet lined with parchment paper in a single layer.
5. Bake for 20-25 minutes or until crispy and golden brown, stirring halfway through.
Cooking Time: 20-25 minutes
Vegan Broccoli Alfredo Pasta
Enjoy a rich and satisfying pasta dish without the dairy! This vegan broccoli alfredo recipe combines sautéed broccoli with a cashew-based cream sauce, served over fettuccine noodles.
Ingredients:
– 8 oz. fettuccine noodles
– 3 cups broccoli florets
– 1/2 cup raw cashews
– 1/4 cup nutritional yeast
– 2 tbsp. lemon juice
– 1 tsp. garlic powder
– Salt and pepper, to taste
– 1/4 cup olive oil
Instructions:
1. Cook fettuccine noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy, adding water as needed to achieve desired consistency.
3. Heat olive oil in a large skillet over medium heat. Add broccoli and cook until tender, about 5 minutes.
4. Combine cooked noodles and broccoli in the skillet. Pour in cashew cream sauce and toss to coat.
5. Serve immediately, garnished with additional broccoli florets if desired.
Cooking Time: 20-25 minutes
Broccoli and Mushroom Vegan Stir-Fry
This flavorful and nutritious stir-fry is a perfect combination of crispy broccoli and savory mushrooms, all made possible with simple vegan ingredients. This recipe serves 2-3 people and can be easily doubled or tripled for larger groups.
Ingredients:
– 1 bunch broccoli, florets only
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons soy sauce (use tamari or nama shoyu for gluten-free)
– 1 tablespoon vegan stir-fry oil (or vegetable oil)
– 1 clove garlic, minced
– 1 teaspoon grated fresh ginger
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until tender, about 3-4 minutes.
3. Add the broccoli, soy sauce, garlic, and ginger; stir-fry for an additional 5-6 minutes, or until the broccoli is tender but still crisp.
4. Season with salt and pepper to taste.
5. Serve hot over rice, noodles, or as a standalone dish.
Cooking Time: 10-12 minutes
Lemon Garlic Broccoli Pasta
A bright and citrusy twist on classic pasta dishes, this recipe combines the flavors of lemon, garlic, and broccoli for a quick and satisfying meal.
Ingredients:
– 8 oz pasta of your choice
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add broccoli to the skillet and cook for 3-4 minutes until tender but still crisp.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Combine cooked pasta, broccoli mixture, and grated Parmesan cheese (if using). Toss to combine.
Cooking Time: 15-20 minutes
Vegan Broccoli and Potato Soup
This creamy soup is a comforting blend of roasted broccoli and potatoes, perfect for a chilly evening or a quick lunch. With its subtle sweetness from the potatoes and slight bitterness from the broccoli, this recipe is a delightful treat for your taste buds.
Ingredients:
– 2 large potatoes, peeled and diced
– 3 cups broccoli florets
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup cashew cream (or vegan creamer)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss broccoli with a tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onion and garlic in a tablespoon of olive oil until softened.
4. Add diced potatoes, vegetable broth, roasted broccoli, and cashew cream. Bring to a simmer.
5. Reduce heat and let soup cook for 15-20 minutes or until potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 35-40 minutes
Broccoli and Lentil Stew
A flavorful and nutritious stew that’s perfect for a cozy night in or a quick lunch. This recipe combines the creamy texture of lentils with the crunch of broccoli, all in one delicious pot.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the lentils, water or broth, broccoli, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Serve hot, garnished with parsley if desired.
Cooking Time: 35-45 minutes
Vegan Broccoli and Cauliflower Gratin
Elevate your vegan comfort food game with this creamy, cheesy, and nutritious gratin featuring broccoli and cauliflower as the stars of the show. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 head of broccoli, broken into florets
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegan cheddar shreds (such as Daiya)
– 1/2 cup plant-based milk (such as soy or almond)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add broccoli and cauliflower to the skillet; cook for 5 minutes, stirring occasionally.
4. Transfer the vegetable mixture to a 9×13-inch baking dish.
5. In a separate bowl, combine vegan cheddar shreds and plant-based milk. Pour the mixture over the vegetables.
6. Sprinkle thyme, salt, and pepper to taste.
7. Bake for 25-30 minutes, or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Broccoli and Peanut Butter Noodles
This unique noodle dish combines the earthy flavor of broccoli with the richness of peanut butter, creating a surprisingly tasty and satisfying meal.
Ingredients:
– 8 oz. noodles (such as soba or udon)
– 2 cups broccoli florets
– 1/4 cup creamy natural peanut butter
– 2 tbsp soy sauce
– 1 tsp grated ginger
– Salt to taste
– Optional: sliced green onions and toasted peanuts for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the peanut butter over medium heat until smooth and creamy.
3. Add the broccoli, soy sauce, and ginger to the skillet. Stir-fry until the broccoli is tender-crisp.
4. Combine the cooked noodles with the broccoli mixture. Season with salt to taste.
5. Serve hot, garnished with green onions and toasted peanuts if desired.
Cooking Time: 15-20 minutes
Vegan Broccoli and Sweet Potato Bake
A comforting and nutritious side dish that’s perfect for any meal. This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of broccoli, all wrapped up in a flavorful and aromatic bake.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 3 cups broccoli florets
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1/4 cup nutritional yeast (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, cumin, smoked paprika (if using), salt, and pepper until well coated.
3. Spread the sweet potato mixture on a baking sheet lined with parchment paper.
4. In a separate bowl, mix together broccoli, onion, garlic, and remaining 1 tablespoon olive oil.
5. Arrange the broccoli mixture on top of the sweet potatoes.
6. Bake for 30-40 minutes or until the sweet potatoes are tender and the broccoli is golden brown.
Cooking Time: 30-40 minutes
Broccoli and Avocado Salad
This refreshing salad combines the nutty flavor of broccoli with the creaminess of avocado, perfect for a light and healthy meal or snack. With its vibrant green color and crunchy texture, it’s sure to become a favorite!
Ingredients:
– 4 cups broccoli florets
– 1 ripe avocado, diced
– 1/2 cup red onion, thinly sliced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine broccoli florets and red onion.
2. In a separate bowl, whisk together lemon juice and olive oil.
3. Add diced avocado to the bowl with the lemon dressing and toss until coated.
4. Pour the avocado mixture over the broccoli mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 10 minutes
Vegan Broccoli and Walnut Pesto Pasta
Pasta gets a nutritious and flavorful boost with this vegan broccoli and walnut pesto recipe. With just a few simple ingredients, you’ll be enjoying a satisfying and healthy meal in no time.
Ingredients:
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 3 cups broccoli florets
– 1/2 cup walnuts
– 1/4 cup vegan pesto sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese substitute (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add broccoli and cook for 3-4 minutes or until tender.
3. In a blender or food processor, combine cooked broccoli, walnuts, and vegan pesto sauce. Blend until smooth.
4. Combine cooked pasta and pesto sauce mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese substitute (if using). Enjoy!
Cooking Time: 15-20 minutes
Broccoli and Black Bean Tacos
This recipe combines the creaminess of roasted broccoli with the heartiness of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and satisfying meal or as a healthy addition to your favorite taco Tuesday.
Ingredients:
– 1 head of broccoli, broken into florets
– 1 can black beans, drained and rinsed
– 1/2 red onion, diced
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, sour cream, cilantro, salsa
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
3. In a large skillet, heat garlic over medium-high heat. Add black beans and cook for 2-3 minutes or until slightly caramelized.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning roasted broccoli and black bean mixture onto tortillas. Top with desired toppings.
Cook Time: 25-30 minutes
Vegan Broccoli and Coconut Milk Soup
This creamy soup is a perfect blend of nutritious broccoli and rich coconut milk, making it a delightful and satisfying meal for any time of the day. With just a few simple ingredients, you can whip up this deliciousness in no time.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 1 can coconut milk (full-fat)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add broccoli; cook for an additional 2-3 minutes.
4. Pour in coconut milk and broth; bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until broccoli is tender.
6. Season with salt and pepper, as needed.
7. Serve hot, garnished with parsley or cilantro, if desired.
Cooking Time: 25 minutes
Summary
Discover the delicious world of vegan broccoli recipes with this collection of 20 mouth-watering dishes. From comforting soups to flavorful stir-fries and creamy pasta dishes, there’s something for every occasion. Enjoy the rich flavors of Creamy Vegan Broccoli Soup or Garlic Roasted Broccoli with Lemon, or try more adventurous options like Spicy Broccoli Stir-Fry with Tofu or Broccoli and Peanut Butter Noodles. Whether you’re a seasoned vegan or just looking to add some green to your plate, this article has got you covered with easy-to-follow recipes that are sure to delight.