Tag Archives: broccoli

Cauliflower and Broccoli in a Rich Makhani Gravy


This is such an easy Indian recipe from Vegan Richa – great for a tasty weeknight dinner, and comes together very quickly.

Some changes I  made:
– subbed 1 tsp of ground fenugreek for the leaves
– subbed half a can of fire-roasted tomatoes for fresh, and skipped the simmering time
– skipped the cashews and used a whole can of coconut cream (full fat)


Orange and Sesame Tofu


This is a Donna Klein recipe, via Your Vegan Mom, and it is DELICIOUS. I think I’ll be purchasing her vegan-Chinese cookbook soon.

Here’s what I did slightly differently, to make enough for 4 generous servings :
– I used the largest block of Wildwood tofu (extra firm), frozen and then thawed. I pressed it out for about an hour, after cutting it into 1″ cubes.
– 3 heads of broccoli and two medium red peppers.
– I left out the chili because I am a baby.
– I used regular soy sauce and seasoned rice vinegar.
– I subbed brown sugar for white.
– I forgot the spring onions.

This was really very simple to make, just a little bit fussy, and I’d definitely make it again. It reheats really well – I’d almost say it tastes better the second day, after the sauce has soaked into the tofu a little bit.

Broccoli and Rice Cheezy Casserole #2


This makes enough for about 6 people – it’s a rich, creamy winter casserole and it’s entirely vegan.

3 heads of broccoli
1 onion, finely chopped
2 tbsp vegan margarine
1 cup long grain rice
2.5 cups of fake chicken stock
1 cup Wild Wood soy creamer
1 cup Daiya fake cheddar cheese
1/4 c Galaxy fake parmesan
1/8 tsp cayenne

Chop the broccoli into florets. Steam the very lightly – you can zap it in the microwave for a couple minutes to the same effect. Set aside. Heat oven to 400 F.

Heat a large pot on medium, add the butter and onion and cook for about 6 minutes, then add the rice and cook another minute. Pour in the stock and creamer and bring to a boil, covered. Then bring the heat way down and cook for 20 mins, until the rice is tender. Remove from heat and stir in the broccoli, cheddar, parm and cayenne. Add salt and pepper to taste. Pour into a baking dish.

2 slices of bread
1/4 tsp garlic powder
2 tbsp melted vegan margarine

Blend into crumbs and spread over the casserole. Bake for about 15 mins, till golden on top.


Roasted Broccoli


Preheat oven to 425 F. Chop as much broccoli as you want into florets and toss with garlic powder (or fresh garlic), a little oil, salt and pepper. Spread out in one layer on a foil-lined sheet and bake about 20 mins, till tender and the tips are brown and crispy. Grate the zest of one lemon over top and then squeeze over the juice. Toss with a very generous amount of Galaxy dairy-free “parmesan”.

Veggie Lo Mein


Original recipe here.

Serves 2.

8 oz spaghetti or other pasta
0.25 c salt

Fill a large pot with hot water, add the salt and wait until it’s at a rolling boil before you add your pasta. Cook for 9 mins, drain, return to pot with a splash of veggie stock to stop it drying out. Do everything else for this meal while you wait for the water to boil.

1 yellow onion, sliced into half moons
4 cups of broccoli florets
2 carrots, peeled and thinly sliced
12 shiitake mushrooms, thinly sliced
2 tbsp oil
1 tsp ground ginger (or use fresh)

0.25 c veggie stock or fake chicken stock
3 tbsp hoisin sauce
2 tbsp soy sauce
2 tsp toasted sesame oil
1 tsp cornstarch

Heat the oil on medium, add the ginger and stir for a few seconds then add the onion. Cook a couple of minutes, then throw in the carrots and  mushrooms, stir fry for about 4 mins then add the broccoli. Add about 3 tbsp of veggie stock (or water), cover and let steam for about 5 mins (just until the veggies are at the level of cooked you prefer). Mix the other ingredients together (whisk well to remove the lumps of cornstarch), add to pan with veggies, add pasta, toss with tongs. Let it heat through for a few minutes and then serve.

“Beef” and Broccoli


Recipe taken from here.

serves 2 people.

1 packet of Gardein Beef Tips
1.5 tbsp soy sauce

Mix together in a small bowl and set aside.

1 c white long grain rice
3 c water

Add to pot, cover, set on high, set timer for 20 mins. Once it starts to boil (keep a close eye on it!), turn it down to the lowest setting. Once it’s done, leave the lid on, turn off heat and let it sit for another 10 mins.

In the meantime, whisk together:

1.5 tsp dry sherry/cooking sherry
1 tbsp veggie broth
2.5 tbsp vegetarian oyster or hoisin sauce
1.5 tsp brown sugar
0.5 tsp toasted sesame oil
0.5 tsp cornstarch

Set aside and then in a separate small bowl mix:

3 cloves minced garlic
1 tsp of ground ginger (or fresh ginger)
1 tsp peanut oil

Set aside. Chop up the following:

4 c of broccoli florets
1 red or yellow pepper (dice)

Heat a non-stick pan on med-high, add 2 tsp peanut oil, throw in the beef tips/soy sauce and stir briskly till browned (3 mins or so). Remove from pan, set aside, add broccoli and stir for about a minute, then add 3 tbsp of water, put a lid on, turn the heat down to med-low and steam for a few minutes – till just tender. Remove broccoli and add the bowl with the beef. Turn heat back up on the pan, add another 2 tsp peanut oil, throw in the pepper and stir till it starts to brown, about a minute. Add the garlic/ginger mix and stir another minute. Add the meat/brocc back into the pan, along with the sauce you made earlier. Stir to coat for a couple of mins, then cover, turn off heat. Your rice should be done right about now, so it’s ready to serve!

Nutritional information includes 1.5 c of cooked rice per serving.

** I just realised I cut off the vitamin A part when i shopped the nutritional label: it’s 56%.


Broccoli and Udon Curry


This dish is super simple and REALLY tasty – I found the original recipe here.

makes about 4 servings

4 heads of broccoli, broken up into small florets
1 large red onion, thinly sliced into half moons
1 package of tofu, frozen, thawed, drained and pressed
4 packages of pre-cooked udon noodles
soy sauce
peanut oil
6 c of water
2 tsp of fake chicken stock*

Chop your tofu into a bite-sized dice and then throw into a pan on med-low. Let it cook slowly so it dries out. When it starts getting golden, sprinkle over some soy sauce and a little peanut oil. Once it’s nicely browned, remove from pan and set aside in a large bowl.

Add the onion to the pan, along with a couple tbsp of peanut oil and a tsp of salt. Turn up the heat to medium and saute for a few minutes – it doesn’t need to be super well cooked, since it’s red onion and you want to keep the shape and flavour for the dish. Set aside with the tofu.

Add the broccoli, a bit more oil and some salt to the pan, cover and cook for a few minutes, giving the pan a shake now and again. Add to the onion and tofu.

Bring the water and fake chicken stock to a boil in a large pot and add the pre-cooked udon. Cook for about 4 mins. Drain the noodles BUT keep the stock. Add the noodles to the other stuff in the bowl.

*here you can sub pre-made vege broth, homemade stuff, fake beef stock, anything like that really. Or you could use plain water. But since you need the stock or broth for the sauce later, this works well.

5 “dashes” of garlic powder**
5 “dashes” of ground ginger powder**
2 c of fake chicken stock (from cooking the udon)
2 tsp cornstarch
1 tbsp soy sauce
1/2 c light coconut milk
peanut oil
dash of curry powder

**original recipe calls for fresh garlic and ginger but I discovered at the last minute that my entire bag of pre-peeled garlic was moldy and I just prefer ground ginger to fresh – the flavour is more mellow to me.

Using the same pan as above, add a little peanut oil and the garlic and ginger powders. I didn’t measure these at all, just “dashed” it out into the pan. Stir it round for a minute. Add the cornstarch to the stock and stir well, then add to the pan, along with the soy sauce. Bring to a boil (covered), then let it cook for about 3 mins. Stir in the coconut milk and turn off the heat. Taste and add a dash of curry powder if you feel it needs a bit more flavour.  Fold in all the vege and noodles. Serve in bowls.