32 Delicious Broccoli Recipes for Vegan Diets

Maybe you’ve stared at a head of broccoli and wondered, “What else can I make besides steamed florets?” Well, wonder no more! We’ve gathered 32 mouthwatering vegan recipes that transform this humble veggie into everything from cozy casseroles to zesty stir-fries. Whether you’re craving comfort food or a quick weeknight dinner, there’s a broccoli dish here to delight your taste buds. Ready to get cooking? Dive in!

Vegan Broccoli and Almond Stir-Fry

Remember that time I was craving something hearty but wanted to keep it plant-based? That’s when I started playing with this vibrant broccoli and almond combination that’s become my go-to quick dinner. Whip this up on busy weeknights when you want something satisfying without the fuss.

Ingredients

– 2 tablespoons toasted sesame oil
– 4 cups fresh broccoli florets
– ½ cup raw sliced almonds
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– ¼ cup low-sodium soy sauce
– 1 tablespoon maple syrup
– 1 teaspoon rice vinegar
– ¼ teaspoon red pepper flakes
– 2 green onions, thinly sliced

Instructions

1. Heat 2 tablespoons of toasted sesame oil in a large wok or skillet over medium-high heat until shimmering.
2. Add 4 cups of fresh broccoli florets and cook for 4 minutes, stirring occasionally, until bright green and slightly tender.
3. Stir in ½ cup of raw sliced almonds and toast for 2 minutes until golden and fragrant.
4. Push vegetables to one side and add 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger to the empty space, cooking for 30 seconds until aromatic.
5. Combine ¼ cup of low-sodium soy sauce, 1 tablespoon of maple syrup, 1 teaspoon of rice vinegar, and ¼ teaspoon of red pepper flakes in a small bowl.
6. Pour the sauce mixture over the broccoli and almonds, tossing to coat everything evenly.
7. Cook for 3 more minutes, stirring constantly, until the sauce thickens and glazes the vegetables.
8. Remove from heat and stir in 2 thinly sliced green onions.

What I love most is how the broccoli stays crisp-tender while the almonds add that perfect crunch. The savory-sweet glaze clings to every floret, making each bite more satisfying than the last. Try serving it over quinoa for a complete meal that feels both nourishing and indulgent.

Broccoli and Potato Cream Soup

Kind of like that cozy sweater you reach for when the weather turns crisp, this broccoli and potato cream soup has become my ultimate comfort food during these cooler autumn days. I first discovered this combination when trying to use up leftover vegetables from my CSA box, and now it’s a weekly staple in my kitchen that warms both hands and heart.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 medium Yukon Gold potatoes, peeled and cubed
– 4 cups fresh broccoli florets
– 4 cups rich vegetable broth
– 1 cup heavy cream
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 minced fresh garlic cloves and cook for exactly 1 minute until aromatic but not browned.
4. Add 4 cubed Yukon Gold potatoes and cook for 3 minutes, stirring occasionally to coat in the oil.
5. Pour in 4 cups of rich vegetable broth and bring to a rolling boil.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
7. Add 4 cups of fresh broccoli florets and cook uncovered for 5 minutes until bright green and tender.
8. Carefully transfer the soup to a blender in batches and blend until completely smooth.
9. Return the blended soup to the pot over low heat.
10. Stir in 1 cup of heavy cream until fully incorporated.
11. Season with 1 teaspoon coarse sea salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon smoked paprika.
12. Heat gently for 3-4 minutes until warmed through, but do not boil.

This velvety soup achieves the perfect balance between the earthy potatoes and vibrant broccoli, creating a creamy texture that coats your spoon beautifully. Try serving it with a drizzle of chili oil for some heat or topped with crispy croutons for contrasting texture. The subtle smokiness from the paprika makes it feel like a hug in a bowl, especially when enjoyed with crusty bread for dipping.

Sautéed Broccoli Tofu Bowl

Wandering through the farmers market last weekend, I spotted the most vibrant broccoli and knew it was destined for my favorite quick dinner. There’s something so satisfying about transforming simple ingredients into a nourishing bowl that feels both comforting and energizing. This sautéed broccoli tofu bowl has become my go-to weeknight meal when I want something wholesome but don’t feel like spending hours in the kitchen.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 cups fresh broccoli florets, cut into bite-sized pieces
• 2 tablespoons rich extra virgin olive oil
• 3 cloves aromatic garlic, minced
• 1 tablespoon freshly grated ginger root
• 3 tablespoons savory soy sauce
• 1 tablespoon sweet maple syrup
• 1 teaspoon toasted sesame oil
• 2 tablespoons crunchy sesame seeds
• 1 teaspoon vibrant red pepper flakes

Instructions

1. Press the extra-firm tofu for 15 minutes using a tofu press or by placing it between paper towels with a heavy pan on top to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes and set aside on a clean plate.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the tofu cubes to the hot skillet in a single layer, making sure they don’t touch for proper browning.
5. Cook the tofu for 4-5 minutes per side until golden brown and crispy on all edges, turning with tongs to ensure even cooking.
6. Transfer the browned tofu to a clean bowl using a slotted spoon, leaving any remaining oil in the skillet.
7. Add the remaining 1 tablespoon of rich extra virgin olive oil to the same skillet over medium heat.
8. Sauté the minced aromatic garlic and freshly grated ginger root for 45 seconds until fragrant but not browned.
9. Add the fresh broccoli florets to the skillet and cook for 3 minutes, stirring frequently with a wooden spoon.
10. Pour 2 tablespoons of water into the skillet and immediately cover with a tight-fitting lid to steam the broccoli for 2 minutes until bright green and tender-crisp.
11. Return the browned tofu to the skillet with the broccoli, stirring gently to combine.
12. Whisk together the savory soy sauce, sweet maple syrup, and toasted sesame oil in a small bowl until fully incorporated.
13. Pour the sauce mixture over the tofu and broccoli, stirring constantly for 1 minute until everything is evenly coated and the sauce thickens slightly.
14. Sprinkle the crunchy sesame seeds and vibrant red pepper flakes over the mixture, giving one final gentle stir to distribute evenly.
15. Remove the skillet from heat and let rest for 1 minute before serving to allow flavors to meld.

Finally, the magic happens when you scoop this vibrant mixture over fluffy rice or quinoa. The crispy tofu provides such satisfying texture against the tender-crisp broccoli, while the garlic-ginger sauce creates this incredible savory-sweet balance that makes every bite exciting. I love adding extra red pepper flakes for heat or serving it with a squeeze of fresh lime juice to brighten all the flavors.

Vegan Broccoli and Quinoa Casserole

Sometimes you just need that cozy, comforting casserole that happens to be plant-based and packed with nutrients. I first made this vegan broccoli and quinoa casserole during a busy week when I wanted something wholesome but easy, and now it’s become my go-to for potlucks and family dinners alike—it always disappears fast!

Ingredients

– 1 cup uncooked quinoa, rinsed well
– 2 cups creamy unsweetened almond milk
– 1 large head of broccoli, cut into small florets
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup raw cashews, soaked for at least 2 hours
– ¼ cup nutritional yeast
– 2 tablespoons fresh lemon juice
– 1 teaspoon smoked paprika
– ½ teaspoon turmeric powder
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat until shimmering.
3. Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 more minute until golden and aromatic.
5. Add the rinsed quinoa to the skillet and toast for 2 minutes, stirring constantly, to enhance its nutty flavor.
6. Pour in the creamy unsweetened almond milk and bring the mixture to a gentle boil.
7. Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the quinoa has absorbed most of the liquid.
8. While the quinoa cooks, steam the small broccoli florets for 4–5 minutes until bright green and tender-crisp.
9. Drain the soaked raw cashews and blend them in a high-speed blender with nutritional yeast, fresh lemon juice, smoked paprika, turmeric powder, fine sea salt, and freshly cracked black pepper until completely smooth.
10. Combine the cooked quinoa mixture, steamed broccoli florets, and cashew sauce in the prepared baking dish, folding gently to distribute evenly.
11. Bake uncovered at 375°F for 20–25 minutes until the top is lightly golden and the edges are bubbly.
12. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

Finally, this casserole emerges creamy and satisfying, with the quinoa offering a slight chew and the broccoli adding fresh bites. I love serving it topped with extra smoked paprika or alongside a crisp green salad for a complete meal that feels indulgent yet nourishing.

Lemon Garlic Roasted Broccoli

Perfectly roasted broccoli with a zesty lemon-garlic kick has become my go-to side dish for busy weeknights. I first discovered this magical transformation when I needed to use up some broccoli that was nearing its prime in my crisper drawer—now it’s a staple that even my picky nephew devours without complaint.

Ingredients

• 1 pound fresh broccoli florets
• 3 tablespoons rich extra virgin olive oil
• 4 cloves aromatic fresh garlic, minced
• 1 juicy lemon, zested and juiced
• ½ teaspoon coarse kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons freshly grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Wash 1 pound of fresh broccoli florets under cold running water.
3. Pat the broccoli completely dry with paper towels to ensure proper roasting.
4. In a large mixing bowl, combine 3 tablespoons of rich extra virgin olive oil with 4 minced cloves of aromatic fresh garlic.
5. Add the zest and juice from 1 juicy lemon to the oil mixture.
6. Whisk in ½ teaspoon of coarse kosher salt, ¼ teaspoon of freshly cracked black pepper, and ¼ teaspoon of red pepper flakes.
7. Toss the dried broccoli florets in the seasoned oil mixture until evenly coated.
8. Spread the broccoli in a single layer on a rimmed baking sheet. Tip: Don’t overcrowd the pan—this ensures crispy edges rather than steamed broccoli.
9. Roast for 18-22 minutes at 425°F until the edges are deeply browned and crispy.
10. Remove the baking sheet from the oven using oven mitts.
11. Sprinkle 2 tablespoons of freshly grated Parmesan cheese over the hot broccoli.
12. Toss the broccoli gently to distribute the melting cheese. Tip: The residual heat will melt the Parmesan perfectly without making it clumpy.
13. Transfer the roasted broccoli to a serving dish immediately. Tip: Serve right away while the broccoli maintains its delightful crisp-tender texture.

That irresistible combination of crispy, caramelized edges and tender-crisp stems makes this broccoli disappear faster than I can plate it. The sharp Parmesan melts into the garlicky crevices while the lemon brightens every bite, creating a side dish that often steals the spotlight from whatever protein I’m serving alongside it.

Cheesy Vegan Broccoli Rice

When I first tried making vegan comfort food, I worried it wouldn’t satisfy my cheesy cravings, but this broccoli rice proved me wrong—it’s become my go-to weeknight dinner that even my non-vegan friends request.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups small broccoli florets
• 3 cups cooked white rice, cooled
• 1 cup raw cashews, soaked overnight
• 1/2 cup nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1 cup unsweetened almond milk
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until golden but not browned.
4. Add the small broccoli florets and cook for 6-8 minutes, stirring frequently, until bright green and slightly tender.
5. Mix in the cooled cooked white rice, combining thoroughly with the broccoli mixture.
6. Transfer the soaked raw cashews, nutritional yeast, fresh lemon juice, smoked paprika, turmeric powder, unsweetened almond milk, fine sea salt, and freshly ground black pepper to a high-speed blender.
7. Blend on high for 2 minutes until completely smooth and creamy, scraping down the sides once.
8. Pour the cashew cheese sauce over the rice and broccoli mixture in the skillet.
9. Cook over low heat for 4-5 minutes, stirring constantly, until the sauce thickens and coats every grain.
10. Remove from heat and let stand for 2 minutes before serving to allow flavors to meld.

Here’s why I love this dish: the creamy sauce clings to each grain while the broccoli stays slightly crisp, creating this wonderful textural contrast. That smoky paprika and nutritional yeast give it such a deep, cheesy flavor you won’t believe it’s dairy-free. Try topping it with toasted breadcrumbs or serving alongside roasted tomatoes for a colorful plate that feels indulgent yet light.

Broccoli and Chickpea Curry

Growing up, my mom’s curry nights were legendary, but it wasn’t until I started experimenting with plant-based dishes that I truly fell in love with this broccoli and chickpea version. There’s something magical about how the spices transform simple vegetables into a comforting meal that always reminds me of cozy family dinners, even when I’m cooking just for myself.

Ingredients

– 2 tablespoons fragrant coconut oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 2 teaspoons golden turmeric powder
– 1 teaspoon warm ground cumin
– 1/2 teaspoon fiery cayenne pepper
– 1 can (15 oz) plump chickpeas, drained and rinsed
– 1 large head of broccoli, cut into crisp florets
– 1 can (14 oz) rich coconut milk
– 1 cup vibrant vegetable broth
– 1/2 teaspoon coarse sea salt
– Fresh cilantro leaves for garnish

Instructions

1. Heat the fragrant coconut oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook until translucent and slightly golden around the edges, approximately 5-7 minutes, stirring occasionally to prevent burning.
3. Stir in the minced fresh garlic and freshly grated ginger, cooking for exactly 1 minute until fragrant but not browned.
4. Sprinkle in the golden turmeric powder, warm ground cumin, and fiery cayenne pepper, toasting the spices for 30 seconds to release their essential oils and deepen their flavor.
5. Pour in the plump chickpeas and crisp broccoli florets, tossing to coat everything evenly with the spice mixture.
6. Add the rich coconut milk and vibrant vegetable broth, bringing the mixture to a gentle simmer over medium-high heat.
7. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until the broccoli is tender but still bright green and slightly crisp.
8. Stir in the coarse sea salt, then cook uncovered for 3 more minutes to allow the sauce to thicken slightly.
9. Remove from heat and let rest for 2 minutes before serving to allow the flavors to meld together.
Finally, the creamy coconut sauce clings beautifully to the tender broccoli and hearty chickpeas, creating a dish that’s both comforting and vibrant. For an extra special touch, I love serving it over fluffy jasmine rice with a squeeze of fresh lime to brighten all those warm spices.

Vegan Broccoli Alfredo Pasta

Yesterday, I was craving something creamy and comforting but wanted to keep it plant-based—enter this magical Vegan Broccoli Alfredo Pasta. It’s become my go-to weeknight dinner that feels indulgent without the heaviness, and I love how the broccoli blends right into the sauce for extra nutrients. Trust me, even my most skeptical friends have asked for seconds!

Ingredients

– 12 ounces dried fettuccine pasta
– 1 large head fresh broccoli, cut into small florets
– 3 cloves aromatic garlic, minced
– 1 cup raw cashews, soaked for 4 hours
– 1 cup unsweetened almond milk
– 2 tablespoons nutritional yeast
– 1 tablespoon fresh lemon juice
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil

Instructions

1. Soak 1 cup of raw cashews in warm water for 4 hours, then drain thoroughly.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add 12 ounces of dried fettuccine pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, steam 1 large head of fresh broccoli florets for 5–7 minutes until bright green and fork-tender.
5. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat.
6. Sauté 3 cloves of minced aromatic garlic for 1–2 minutes until fragrant but not browned.
7. Combine soaked cashews, steamed broccoli, sautéed garlic, 1 cup unsweetened almond milk, 2 tablespoons nutritional yeast, 1 tablespoon fresh lemon juice, 1 teaspoon sea salt, and ½ teaspoon freshly ground black pepper in a high-speed blender.
8. Blend on high for 2–3 minutes until completely smooth and creamy, scraping down the sides if needed.
9. Drain the cooked pasta, reserving ½ cup of pasta water.
10. Return the drained pasta to the pot and pour the blended sauce over it.
11. Toss the pasta and sauce together over low heat for 1–2 minutes, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly.
12. Serve immediately while warm.

Creamy and velvety, this sauce clings to every strand of pasta with a subtle nuttiness from the cashews and a fresh kick from the lemon. For a fun twist, try topping it with toasted breadcrumbs or serving it alongside roasted cherry tomatoes—it’s a dish that feels both wholesome and decadent in every bite.

Asian-Inspired Broccoli Salad

During my last farmers market adventure, I stumbled upon the most vibrant broccoli and knew I had to create something special. This Asian-inspired broccoli salad has become my go-to potluck dish, always earning compliments and recipe requests from friends who can’t believe how something so simple tastes so extraordinary.

Ingredients

• 1 large head of fresh, crisp broccoli
• 1/4 cup of toasted sesame oil with its nutty aroma
• 2 tablespoons of rich soy sauce
• 1 tablespoon of sweet, sticky honey
• 1 tablespoon of freshly squeezed lime juice
• 1 teaspoon of finely grated ginger root
• 1/4 cup of crunchy roasted peanuts
• 1 tablespoon of toasted sesame seeds
• 2 thinly sliced green onions with their bright green tops

Instructions

1. Cut the fresh broccoli into small, bite-sized florets, making sure to include the tender stems for extra crunch.
2. Whisk together the toasted sesame oil, rich soy sauce, sweet honey, freshly squeezed lime juice, and finely grated ginger in a large mixing bowl until fully emulsified.
3. Add the broccoli florets to the dressing and toss thoroughly until every piece is coated evenly.
4. Let the salad marinate at room temperature for exactly 15 minutes to allow the flavors to penetrate the broccoli while maintaining its crisp texture.
5. While the salad marinates, roughly chop the crunchy roasted peanuts into smaller pieces for better distribution.
6. After marinating, add the chopped peanuts, toasted sesame seeds, and thinly sliced green onions to the broccoli mixture.
7. Toss everything together gently but thoroughly to combine all components evenly.
8. Transfer the finished salad to a serving bowl and serve immediately for the best texture experience.

My favorite thing about this salad is how the crisp broccoli holds up beautifully against the savory-sweet dressing, creating a perfect textural balance. The toasted peanuts add that satisfying crunch that makes every bite interesting, while the fresh ginger provides just enough zing to keep your taste buds excited. I love serving this alongside grilled chicken or spooning it over steamed rice for a complete meal that feels both healthy and indulgent.

Tempeh and Broccoli Stir-Fry

Perfect for those busy weeknights when you want something healthy but don’t have hours to spend in the kitchen, this tempeh and broccoli stir-fry has become my go-to dinner solution. I first discovered this combination during my college days when I needed quick, protein-packed meals that wouldn’t break the bank, and it’s remained in my regular rotation ever since.

Ingredients

• 8 ounces of firm, nutty tempeh
• 3 cups of fresh, crisp broccoli florets
• 2 tablespoons of rich, toasted sesame oil
• 3 cloves of aromatic garlic, minced
• 1 tablespoon of freshly grated ginger
• 1/4 cup of savory soy sauce
• 2 tablespoons of sweet maple syrup
• 1 tablespoon of tangy rice vinegar
• 1 teaspoon of spicy sriracha
• 1 tablespoon of cornstarch
• 2 tablespoons of cool water
• 2 tablespoons of chopped fresh scallions
• 1 tablespoon of toasted sesame seeds

Instructions

1. Cut the tempeh into 1-inch cubes and steam them for 10 minutes to remove any bitterness—this step makes a huge difference in flavor.
2. Whisk together soy sauce, maple syrup, rice vinegar, sriracha, cornstarch, and water in a small bowl until completely smooth.
3. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat until it shimmers.
4. Add tempeh cubes and cook for 4-5 minutes, turning occasionally, until golden brown on all sides.
5. Push tempeh to one side of the skillet and add remaining sesame oil to the empty space.
6. Add minced garlic and grated ginger, cooking for exactly 30 seconds until fragrant but not burned.
7. Add broccoli florets and stir everything together, coating the broccoli in the aromatics.
8. Pour the sauce mixture over the tempeh and broccoli, stirring immediately to prevent clumping.
9. Reduce heat to medium and cook for 6-8 minutes, stirring occasionally, until the sauce thickens and coats everything evenly and the broccoli is bright green with slight crunch.
10. Remove from heat and stir in chopped scallions and sesame seeds.

What I love most about this dish is how the crispy tempeh soaks up the sweet-spicy sauce while the broccoli maintains just enough crunch to create perfect textural contrast. Serve it over fluffy jasmine rice or quinoa, or for a low-carb option, try it with cauliflower rice—the sauce clings beautifully to whatever base you choose.

Vegan Broccoli Mushroom Risotto

A creamy, comforting bowl of risotto has been my go-to dinner solution ever since I discovered how magical vegan versions can be. I first tried this broccoli mushroom combination during a cozy rainy evening, and now it’s become my signature dish for impressing plant-based friends—they never believe it’s dairy-free!

Ingredients

– 1 cup Arborio rice
– 4 cups hot vegetable broth
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces cremini mushrooms, sliced
– 2 cups broccoli florets
– 1/2 cup dry white wine
– 1/4 cup nutritional yeast
– 1 tablespoon fresh lemon juice
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat vegetable broth in a separate saucepan and maintain at a gentle simmer (around 180°F).
2. Heat extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
3. Add finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Add minced garlic and cook for 1 minute until golden and aromatic.
5. Add sliced cremini mushrooms and cook for 6-7 minutes until browned and moisture has evaporated.
6. Stir in Arborio rice and toast for 2 minutes until grains become slightly translucent around edges.
7. Pour in dry white wine and cook while stirring constantly until liquid is fully absorbed (about 2 minutes).
8. Add 1 cup of hot vegetable broth and stir continuously until liquid is nearly absorbed (4-5 minutes).
9. Continue adding remaining broth 1 cup at a time, stirring constantly until each addition is absorbed before adding the next (this process takes 20-25 minutes total).
10. Add broccoli florets with the final cup of broth and cook until broccoli is tender-crisp (about 5 minutes).
11. Remove from heat and stir in nutritional yeast, fresh lemon juice, sea salt, and freshly ground black pepper.
12. Let risotto rest for 3 minutes off heat to allow flavors to meld.
Creamy and luxurious, this risotto achieves that perfect al dente texture while the nutritional yeast creates a surprisingly cheesy depth. I love serving it in shallow bowls topped with extra sautéed mushrooms and a drizzle of olive oil for special dinners—it always feels restaurant-worthy without the fuss.

Spicy Broccoli and Lentil Soup

Yesterday, as the crisp autumn air settled in, I found myself craving something both comforting and nourishing—a bowl that could warm me from the inside out. That’s when I whipped up this Spicy Broccoli and Lentil Soup, a recipe born from my love for hearty, veggie-packed meals that don’t skimp on flavor. It’s become my go-to for chilly evenings, especially when I’ve got broccoli lingering in the fridge and a desire for a little kick.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon crushed red pepper flakes
– 4 cups low-sodium vegetable broth
– 1 cup dried green lentils, rinsed
– 1 large head broccoli, cut into small florets
– 1/2 cup full-fat coconut milk
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon fine sea salt

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until it shimmers.
2. Add 1 finely diced medium yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced cloves of garlic and cook for 1 minute until golden but not browned.
4. Sprinkle in 1 teaspoon smoked paprika and 1/2 teaspoon crushed red pepper flakes, toasting for 30 seconds to release their oils.
5. Pour in 4 cups of low-sodium vegetable broth and 1 cup of rinsed dried green lentils, scraping the bottom of the pot to lift any browned bits.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the lentils are tender but not mushy.
7. Add 1 large head of broccoli cut into small florets and simmer uncovered for 5–7 minutes until the broccoli is bright green and fork-tender.
8. Stir in 1/2 cup full-fat coconut milk, 1 tablespoon fresh lemon juice, and 1/2 teaspoon fine sea salt, heating for 2 minutes until warmed through.
9. Remove the pot from the heat and let it cool slightly before serving. Every spoonful delivers a creamy, velvety texture with a subtle heat from the spices, making it perfect topped with extra red pepper flakes or a drizzle of coconut milk for a cozy, restaurant-worthy finish.

Broccoli with Cashew Cheese Sauce

Yesterday, I was craving something creamy yet healthy, and this broccoli with cashew cheese sauce absolutely hit the spot. It’s become my go-to when I want comfort food that doesn’t weigh me down, and I love how the cashews create this luxurious texture without any dairy.

Ingredients

– 1 large head of fresh broccoli, cut into vibrant green florets
– 1 cup raw cashews, soaked until plump and creamy
– 2 tablespoons nutritional yeast for that cheesy, umami depth
– 1 tablespoon freshly squeezed lemon juice for bright acidity
– 1 teaspoon garlic powder with robust flavor
– 1/2 teaspoon smoked paprika for a subtle smoky warmth
– 1/2 cup filtered water for smooth blending
– 1/4 teaspoon fine sea salt for balanced seasoning

Instructions

1. Place 1 cup of raw cashews in a medium bowl and cover completely with hot water, letting them soak for 20 minutes until softened—this makes them blend into a silky smooth sauce.
2. While cashews soak, bring a large pot of salted water to a rolling boil over high heat.
3. Carefully add the broccoli florets to the boiling water and cook for exactly 3 minutes until bright green and tender-crisp.
4. Immediately drain the broccoli in a colander and run under cold water to stop the cooking process, which preserves that perfect crisp-tender texture.
5. Drain the soaked cashews thoroughly and add them to a high-speed blender.
6. Combine the cashews with nutritional yeast, lemon juice, garlic powder, smoked paprika, filtered water, and fine sea salt in the blender.
7. Blend on high speed for 60-90 seconds until the sauce becomes completely smooth and creamy, scraping down the sides once to ensure even blending.
8. Transfer the steamed broccoli to a serving bowl and pour the warm cashew cheese sauce over the top, tossing gently to coat every floret.

Keeping this dish simple lets the creamy sauce and crisp broccoli shine—the sauce clings beautifully to each floret, creating this wonderful contrast between the velvety richness and the vegetable’s natural crunch. I sometimes sprinkle extra smoked paprika on top or serve it alongside quinoa for a complete meal that feels both indulgent and nourishing.

Vegan Broccoli and Cauliflower Bake

Perfectly creamy, satisfyingly cheesy, and packed with wholesome veggies—this vegan broccoli and cauliflower bake has become my ultimate comfort food. I first whipped it up during a chilly autumn evening when I was craving something cozy but wanted to keep it plant-based, and now it’s a regular in my dinner rotation.

Ingredients

• 1 large head of fresh broccoli, cut into small florets
• 1 medium head of crisp cauliflower, cut into small florets
• 1 cup of raw cashews, soaked for at least 4 hours
• 1/2 cup of nutritional yeast for that cheesy flavor
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of fresh lemon juice for a bright zing
• 1 teaspoon of garlic powder
• 1/2 teaspoon of smoked paprika
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/2 cup of unsweetened almond milk
• 1/4 cup of panko breadcrumbs for a golden crunch

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a drizzle of rich extra virgin olive oil.
2. Steam the fresh broccoli florets and crisp cauliflower florets in a steamer basket over boiling water for exactly 5 minutes, until they are tender but still slightly firm. Tip: Don’t overcook them here, as they’ll soften more in the oven.
3. Drain the soaked raw cashews and add them to a high-speed blender along with the nutritional yeast, remaining rich extra virgin olive oil, fresh lemon juice, garlic powder, smoked paprika, fine sea salt, freshly ground black pepper, and unsweetened almond milk.
4. Blend the cashew mixture on high for 1–2 minutes until completely smooth and creamy, scraping down the sides as needed. Tip: Soaking the cashews overnight ensures the silkiest sauce.
5. Combine the steamed broccoli and cauliflower florets with the creamy cashew sauce in a large bowl, tossing gently until every piece is evenly coated.
6. Transfer the coated vegetables to the prepared baking dish, spreading them into an even layer.
7. Sprinkle the panko breadcrumbs evenly over the top of the vegetable mixture for a golden crunch.
8. Bake in the preheated oven at 375°F for 25–30 minutes, until the top is golden brown and the edges are bubbly. Tip: For extra crispiness, broil for the final 2–3 minutes, watching closely to avoid burning.

My favorite part is that creamy, velvety sauce clinging to each floret, with a subtle tang from the lemon and a smoky hint from the paprika. Serve it straight from the oven alongside a crisp green salad or spoon it over toasted sourdough for a hearty, open-faced sandwich—it’s so versatile and always hits the spot.

Conclusion

Joyful cooking awaits with these 32 versatile broccoli recipes! Whether you’re craving comfort food or quick weeknight meals, this collection proves vegan eating is anything but boring. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest to inspire fellow home cooks!