Author: Sharon

By VelvetVoices

INGREDIENTS:
1 medium Onion – chopped
1 Garlic clove – chopped
2 cups Kale – finely chopped
2 cups Broccoli – finely chopped
1 cup Parsnip – finely chopped
1 large Carrot – chopped
1/4 cup Vegetable stock or water
1 tbsp Tamari
1/2 tsp Salt

TOPPING:
3 slices Bread – roughly chopped
1/4 cup Nutritional Yeast
1/2 cup Firm tofu
2 tbsp Veggie Broth
1 tbsp Tamari
1 tsp Dried basil
1 tsp Dried oregano
1 tsp Asian chili garlic sauce (or other hot sauce)
1/4 tsp Salt
1/4 tsp Ground black pepper

INSTRUCTIONS:
-Preheat oven to 350F
-Lightly oil an 8×8-inch baking dish and set aside.
-In a large saucepan on medium heat, saute the onions in veggie broth or water until translucent. Add the garlic, kale, broccoli, parsnips, carrots, stock, tamari, and salt.
-Cover with a lid and simmer for 4-6 mins, or until carrots start to soften.
-While vegetables are simmering, in a food processor, blend the bread, nutritionalyeast, tofu, broth, tamari, basil, oregano, hot sauce, salt and pepper until smooth.
-Transfer cooked vegetables to baking dish.
-Spread tofu mixture evenly over top of vegetables and bake for 20-25 mins.

[Comment: I removed oils & substituted veggie broth. You may need more. Also substituted nutritional yeast in place of cheese.]

https://www.veganbodybuilding.com/forums/topic/16579-broccoli/

From VelvetVoices

INGREDIENTS
* 3 (16-ounce) cans Chickpeas – drained and rinsed (or equivalent amount cooked)
* 1 large Onion – quartered and thinly sliced
* 3 large Carrots – grated (about 2 cups)
* 1 Broccoli heat – cut into small florets (about 4 cups)
* 2 tbsp Chives – thinly sliced
* 1/2 cup Bread crumbs
* 1 cup Vegetable broth
* 1 tsp Salt

INSTRUCTIONS
* Preheat oven to 350F.
* In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.
* Add the vegetables and mix well.
* Add the bread crumbs and mix, then add the oil and mix again.
* Finally, add the vegetable broth and salt, and mix one last time.
* Transfer all ingredients to a 9×13-inch casserole dish.
* Press the mixture firmly into the casserole.
* Cover with foil, bake for 45mins [I cover w/ parchment paper, followed by foil to avoid food/foil contact].
* Uncover and bake for 15 more mins.
* Serve it hot the day of, but it tastes good cold as well.

[Comment: I may have removed oils & substituted veggie broth. You may need more. Also substituted nutritional yeast in place of cheese.]

https://www.veganbodybuilding.com/forums/topic/16579-broccoli/

From VelvetVoices

* Make a sweet and sour sauce

* Airfry up some tofu

* Steam the broccol

* Mix it all together and top with sliced almonds

* Serve over rice/couscous/quinoa etc

https://www.veganbodybuilding.com/forums/topic/16579-broccoli/

Ingredients

• 1 Mango, Diced
• 2 Medium Tomatoes, Diced
• 1 Small Red Bell Pepper, Diced
• 1 Avocado, Diced
• ½ Red Onion, Diced
• 1 Jalapeno, Seeded And Diced
• 1 14oz Can Hearts Of Palm, Rinsed And Drained
• Handful Of Cilantro, Chopped
• Juice Of 2 Limes
• Salt And Pepper To Taste (Optional)

Taken from raw manda, Instagram
A delicious, refreshing appetizer, open face sandwich spread, or topping for a salad.

Drain the hearts of palm and dice into small pieces. Dice both avocado and mango into uniform pieces similar in size of hearts of palm. Add all the ingredients to a mixing bowl and squeeze in the lime juice. Add salt and pepper to taste. Serve chilled. Pretty as an appetizer in a glass bowl with baked whole grain tortilla chips and jicama slices.

https://nansimonsen.com/dishes/vegan-ceviche/