Category: Recipes I Have Tried

Give me your best Broccoli recipes! (x-post for vegan)

REPLIES

* You should try a broccoli soup!

* Take any recipe and make it badass with extra broccoli. Lentil loaf, hummus, morning shakes, muffins, white bean patties. You can freeze broccoli, or make a nice soup and freeze it.

* [Airfried] broccoli.

* Just lovely fresh broccoli, steamed to desired texture (I ike mine crunchy) and tossed with garlic salt. What more do you need? Broccoli is amazing.

* My favorite thing to do is to steam it and add a dollap of hummus and lemon juice and mix it together with a bit of cooked brown rice. Quick and easy lunch or dinner!

* Quinoa(cooled down)

red peppers,

red onions,

shredded broccoli (lightly steamed),

corn (steam it with broccoli and let cool down as well),

black beans (cooled),

shredded kale (Put a tiny bit of water in a frying pan, add heaps of kale, let it simmer for I’d say 2 minutes, just get it warm, then drizzle over 2 TBS of agave sirup, toss and take out…to cool)

Toss together. tada- sweet kale broccoli salad.

Great as a side dish or lunch salad, I like to add some smoked tofu. As far as how much it’s some basically however much you like in a salad, but I would use an absurd amount of broccoli 🙂

* I recommend cutting it up, steaming it, then sautéing it very briefly in buffalo sauce. You can eat it with a side of rice, or add tofu in there too. I like Tessemae’s vegan buffalo sauce (sold at Whole Foods), though there are lots of buffalo sauce recipes to try online!

Otherwise, if it’s not an obvious combination, definitely try the above, but with Thai peanut sauce. This recipe seems legit: http://www.vegetariantimes.com/recipe/broccoli-dipped-in-wonderful-peanut-sauce/

* Broccoli cornbread. Get corn muffin mix, finely chop and lightly steam broccoli and add to it, use your favorite egg replacer and milk product (add about 1/3 cup more milk product than the package states), bake per package instructions. Even better if you add some minced onion to the broccoli before steaming.

* Here is a recipe from Appetite For Reduction. I make this recipe nearly every week, love it.

INGREDIENTS

1lb broccoli, cut into large spears, stems chopped in 1/2 inch pieces

10 garlic cloves, smashed

1 (15 ounce) can chickpeas, drained and rinsed

2 teaspoons olive oil

1⁄2 teaspoon salt

fresh ground black pepper

2 teaspoons lemon zest

1 1⁄2 teaspoons dried oregano

1 cup vegetable broth

DIRECTIONS

Preheat over to 400 deg F.

Place the broccoli, garlic, and chickpeas in a 9 by 13 pan sprayed with nonstick cooking spray [or lined w/ parchment paper] .

Drizzle with oil and toss to coat. Sprinkle with salt, several pinches of pepper, and add the lemon zest & oregano.

Toss again to coat and put into the oven.

Bake for 30 minutes, flipping once.

Remove from oven and add the vegetable broth.

Use a spatula to loosen any crisp bits from the bottom of the pan.

Return the pan to the oven for another 15 minutes or until the garlic is tender and broccoli is browned in some places.

Enjoy!

By VelvetVoices

INGREDIENTS:
* 1/2 cup Couscous (preferably whole wheat)
* One 32-ounce carton Vegetable broth
* 1 cup Water – boiling
* 2 cups Water
* 1 medium Zucchini – quartered lengthwise and diced
* 1/2 cup Frozen green peas or frozen edamame – completely thawed
* 1 1/2 cups Broccoli – florets finely chopped
* 3 Scallions – sliced
* 1 to 2 tsp Fresh or jarred ginger – minced
* 2 tbsp Fresh dill – chopped
* 2 to 3 tbsp Reduced-sodium soy sauce
* 1 tbsp Veggie Broth
* 2 to 3 ounces Baby spinach or watercress
* 1/4 cup Fresh parsley or cilantro – chopped
* Fresh ground pepper

INSTRUCTIONS:

-In a small heatproof container, combine the couscous with 1 cup boiling water. Cover and set aside.
-In a soup pot, combine the broth with 2 cups water and bring to a simmer.
-Add the zucchini, peas, broccoli, scallions, ginger to taste, and dill.
-Return to a rapid simmer, then cover and cook 3 to 4 mins, until the vegetables are done.
-Stir in soy sauce to taste along with the oil, spinach, and parsley.
-Cook for another minute or two, just until the spinach has wilted.
-Stir in the couscous. Season with pepper and, if desired, additional soy sauce.

[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/

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/

These crisp bites are amazing served with tartar sauce or cocktail sauce for dipping.

Prep Time15minutes mins

Cook Time10minutes mins

Course: Main Course

Cuisine: American

Keyword: air fryer soy curls, vegan clam strips

Servings: 4 servings

Calories: 192kcal

Author: Kathy Hester

Equipment

1 Air Fryer

Ingredients

2 cups dry soy curl reconstituted and strained (about ½ a package)

⅓ cup nondairy milk plus 1 teaspoon apple cider vinegar

Breading

1/4 cup gluten-free baking blend oat flour, or whole wheat pastry flour

1/4 cup nutritional yeast

1 teaspoon dulse nori flakes, or other ground seaweed

1/2 teaspoon garlic powder

salt and pepper to taste

Instructions

Put the soy curls in a heat-proof pan on the stove and pour the boiling water over them. Let them soak for 5 to 10 minutes, or until soft and plump.

Pour into a strainer in your sink to drain, then press the extra water out with a large spoon.

Mix the breading ingredients together well in a small bowl.

Add the drained soy culls to a large bowl and mix with the milk, then add the breading. You want to coat each piece well.

Add some parchment paper to your air fryer. Place the breaded soy curls into your air fryer and cook at 375 degrees for 5 minutes. Remove the parchment, shake and cook for 5 more minutes.

Notes

How to Make a Quick Vegan Tartar Sauce:

This is a quick and easy way to whip up the perfect sauce for your tofu sticks. It has no oil added like the mayo version, and you can make it with soy-free vegan yogurt if you are allergic to soy.

Makes just under 1 cup 1⁄2 cup unsweetened plain vegan yogurt (*use coconut or almond) 1⁄4 cup dill pickle relish 2 tbsp lemon juice 1 tsp fresh tarragon (or 1⁄2 tsp dried)

Mix all the ingredients together. Store any leftovers in the fridge for up to 3 days.

Nutrition

Calories: 192kcal | Carbohydrates: 21g | Protein: 25g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 51mg | Potassium: 59mg | Fiber: 9g | Sugar: 6g | Vitamin C: 1mg | Calcium: 182mg | Iron: 6mg

Amazing Air Fryer Soy Curls Vegan Clam Strips: Gluten-free & Oil-Free https://healthyslowcooking.com/air-fryer-soy-curls/

https://healthyslowcooking.com/wprm_print/45700

https://www.thebrightbird.com/saute-without-oil/#:~:text=Some%20people%20like%20to%20start,until%20cooked%20and%20slightly%20browned.

Vegan Melty Cheese Recipe – American Style No Oil or Nuts

This is so easy to make, and you have Julie Hasson to thank for this genius recipe. She told me her process and then I created a few oil-free variations. You will need to invest in a few specialty ingredients, but you can order them from Amazon. They last for dozens of batches of oil-free vegan cheese!

Prep Time5minutes mins

Cook Time10minutes mins

30minutes mins

Course: Appetizer, Cheese, staple

Cuisine: American

Keyword: gluten free matzo ball, no added oil, nut free, vegan cheese

Servings: 12 servings

Calories: 47kcal

Author: Kathy Hester

Equipment

• whisk
• Kappa Carrageenan
• Tapioca Starch
• Vegan Lactic Acid

Ingredients

• 2 cups water
• 1 (14.5 oz) can chickpeas or about 1 1/2 cups cooked
• 3 tablespoons tapioca starch
• 2 tablespoons kappa carrageenan
• 2 tablespoons nutritional yeast
• 2 teaspoons salt or use salt substitute to keep salt-free
• 1.5 teaspoons lactic acid or 3/4 tablespoon apple cider vinegar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 1/16 teaspoon mustard powder add more to make sharper

Instructions

• Blend all the ingredients together in your blender until very smooth.
• Pour the mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually.
• Continue cooking, whisking continuously, for about 7 to 9 minutes until the mixture has thickened nicely and is very glossy.
• Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like to use small loaf pans or glass bowls.
• If properly cooked, the cheese will start to set right away.
• Allow the cheese to set at room temperature for 30 minutes.
• Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
• If the cheese doesn’t set up properly, that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more!
• It’ll re-melt, and then you can pour it back into the mold for it to solidify.
• Remove the cheese from the mold and serve. Store leftovers in the fridge.

Notes

This cheese slices and melts. With the bean cheese it will not stretch much, so it doesn’t look like melty dairy cheese.

You can also freeze then shred. Or freeze for storage.

Nutrition

Calories: 47kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 391mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg

https://healthyslowcooking.com/wprm_print/47610