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!