By Lisa Esile, MS Last Updated:
Visually stunning, the large flowering broccoli head is a delight to use in the kitchen. But it’s not all about looks—this mild-flavored brassica tastes great, too. Raw, steamed, roasted, or pureed, broccoli florets add color, body, and earthy-fresh flavors to everything from stir-fries to dips, pastas, soups, pancakes, burgers, bakes, and more. Check out these 20 scrumptious broccoli recipes, which are all vegan and as healthy as they are tasty.
Broccolini, the slightly fancier cousin of broccoli, adds color, body, and earthy flavor to this simply delicious pasta meal. Add other quick-cook veggies and a simple creamy sauce for a delicious family dinner you’ll make again and again. Note: You can use broccoli if you don’t have broccolini.
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Pesto made with jarred roasted bell peppers infuses this tasty vegan salad with enchanting smoky flavors. Add broccoli, cherry tomatoes, artichoke hearts, and a snip of basil, and you have a dish that you’ll make again and again.
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The hero of this luscious soup is copious quantities of fresh broccoli—stems included. Potato and frozen peas add creaminess, and lemon juice and fresh dill add a pop of freshness to this wonderfully comforting soup.
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Small broccoli florets add body and a pleasing appearance to this nourishing green lentil salad. No dressing is required for this one: just avocado, fresh mint, parsley, and dill, with a handful of toasted pepitas to finish it off. One fan writes: “Made it for supper and it was devoured. Wonderful to have a lentil salad with no oil!”
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Pho-time is always a good time! The satisfying Vietnamese soup traditionally features a meaty broth, but in this vegan recipe, mushrooms help to create the rich, savory broth. Top with cilantro or basil leaves, scallions, jalapeños, bean sprouts, and lime wedges.
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These bite-sized frittata are as simple as 1, 2, 3: Combine a thickened plant-milk mix with veggies lightly sautéed; then pour into muffin cups for a swift 30-minute bake.
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Fresh, bright-green broccoli florets perfectly complement the starchiness of brown rice and chickpeas in this cozy casserole, while a slurry made from plant milk and oat flour lends a subtle creaminess. Pro tip: You can make oat flour by blending rolled oats in your food processor.
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The crunch and brilliant green hue of just-cooked broccoli adds a satisfying complement to soft, cheesy pasta in this vegan mac and cheese.
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Keep an eye out for broccoli slaw mix at the store, or make your own by peeling and julienning broccoli stems. Here it’s jazzed up with avocado, scallions, and lime juice and used in juicy jackfruit barbecue sandwiches. Make the slaw on its own to enjoy as a side or topping for other dishes!
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These mouthwatering tacos feature tender veggies, warm corn tortillas, and a garlicky-ginger flavor.
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You can use fresh or frozen broccoli in this wholesome pasta meal. The fresh tang of lemon zest and juice perfectly balance the earthiness of mushrooms and whole grain pasta.
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For a flavor-packed side dish, try adding lemon zest and mustard powder to sautéed veggies such as broccoli, carrots, and cauliflower.
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Homemade matzo balls mingle with broccoli and other veggies in a flavorful, fragrant vegan broth for a deeply nourishing soup.
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Add a heaping dose of goodness to your day with penne (or other pasta of your choosing) coated in creamy chickpea-based basil pesto and studded with broccoli florets and cherry tomatoes.
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If you’re looking for a low-fat alternative to traditional guacamole, this edamame-broccoli version does the trick. Serve with crudités or baked corn chips, as a spread on bread, or alongside Tex-Mex– or Mexican-inspired dishes, such as a Burrito Bowl, a Southwestern Enchilada Casserole, or Black Bean and Sweet Potato Quesadillas.
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An easy homemade teriyaki sauce adds big flavor to this oil-free, veggie-packed stir-fry.
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Riced broccoli and green lentils are the stars of these savory pancakes. Serve with a spicy tofu-based Sriracha sour cream for a fabulous lunch, dinner, snack, or appetizer.
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Ready in just 35 minutes, this 8-ingredient soup, featuring potato, Swiss chard, and a handful of basic seasonings is a great weeknight meal to have up your sleeve.
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Packed with spinach, this chickpea flour omelette is a great way to use up leftover broccoli and other veggies. Serve for brunch, lunch, or dinner!
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Steamed celeriac and cashews come together in this pasta dish to create a velvety cream sauce. If you haven’t used celeriac before, this is a good recipe to showcase its dreamy, celery-lite flavor.
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Up your pasta game with this sensational pasta primavera. Broccoli, mushrooms, bell pepper, and tomatoes are combined with a spicy, creamy walnut-and-herb sauce for scrumptious effect.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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Comments (1)
Recipes are not what I was looking for: “Beef” and broccoli.