16 Delicious and Healthy Vegan Broccoli Recipes

About plant based diets

A diet rich in vegetables, fruit, legumes, grains and seeds is simply better for you. Your vitality and core will be nurtured by wholesome food and ultimate this give your body and mind a better chance at living better. Educate yourself an do your own research.

The live stock, meat market is scientifically proven to be one of the biggest impacts on the environment. Globally we have experienced devastating disease through the impact of people processing and consuming meat. 

Further reading: Environmental impact of meat production / Avoiding meat and dairy is ‘single biggest way’ to reduce your impact on Earth

Why should I be vegan?

Vegans have committed to a step up from a plant based diet, it incorporates a lifestyle choice. Raising animals for meat and dairy requires enormous amounts of land to grow feed.

Irrigation of this feed is very water resource heavy, 1kg of beef requires 13kg of grain feed over it's lifetime, this much grain needs 15,0000 litres of water. This is a huge amount of grain that could be used to feed the world and turned in to other food sources. Livestock contributes to climate change due to the releasing of methane gases (farts). 

Can I be a part time vegan?

 By all means start today. 

Further sustainable diet reading: Sustainable Food and A Sustainable Diet

Should I buy Organic food?

Yes, when ever possible you should choose organic food. It has taken me a while to get to this decision. So I understand if ypu think, whats the difference. It costs more and for a good reason. Do without something else but don't do with out wholesome organic nutritious food.

1. Organic food tastes better 2. Organic food is grow with no chemicals 3. Organic food is better for you 4. Supporting organic food is better for the planet 5. Organic food contains NO growth hormones.

1. Broccoli and Quinoa Salad (Vegan) Recipe

Quick and healthy dinner, makes the perfect nutritional energy boosting lunch. 

Quinoa is high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants and gluten free.

"Eating a bowl of quinoa daily may reduce the chances of early death risk from cancer, heart disease, respiratory ailments, diabetes, and other chronic diseases by 17%." - medicinenet.com

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Broccoli and Quinoa Salad Recipe

Serves 2

15 minutes preparation and cooking

Ingredients

1 cup quinoa

Handful of spinach

6-8 florets of broccoli

2 small mushrooms diced

Pinch of parsley

Pinch of thyme

Small handful Shallots

1/2 lemon

Avocado oil

Tamari sauce (low sodium)

Cooking Process

Combine quinoa and water. I often add rice mix to my quinoa which requires basically 1:1 if you use the lid to save on energy.

Save on energy by using the pot lid, bring to boil, then take the lid off and use the same pot to steam you broccoli for 5 minutes. 

At the same time cook your mushrooms, in avocado oil adding thyme and parsley.

Once the broccoli is steamed, remove and stir the quinoa and then replace the lid on the quinoa a cook for another 5 minutes.

Squeeze lemon and drizzle avocado oil over the broccoli.

Combine ingredients and plate up.

Splash a little tamari sauce of the top, and a drizzle of avocado oil.

For added extras a slice of avocado is delicious or try some chickpeas.

2. Broccoli and Tofu Wontons Dumplings (Vegan)

Broccoli is the hero in these moreish dumplings, steam or pan fry and enjoy. Steamed they are soft with a subtle delectable flavour, pan fried they are crispy and mouthwatering. Trying both ways is recommended!

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Broccoli and Tofu Dumplings Recipe

Serves 2-4

30 minutes preparation and 15 minutes cooking

Ingredients

Avocado oil

1/2 floret broccoli

Little sprig of ginger

2 teaspoons miso paste

6 cm piece of ginger

Fresh red chilli chopped

2 spring onions chopped

Square wonton wrappers

Tamari sauce

1 lime wedges

Folding instructions for broccoli and tofu vegan dumplings

Cooking Process

Blend broccoli, tofu, ginger, spring onions, chilli and miso paste in a blender of food processor.

Cut the wonton sheets in to 10cm squares. Lightly wet the edges of the wonton sheets, place a full spoonful of the mixture in the middle of each wonton square. 

More reading: How to fold a wonton video here

Place in bamboo steamer over a low heat and steam dumplings. Eat steamed or  or pan fry for a crispy delight.

Enjoy with tamari sauce, add more fresh chilli to taste.

3. Broccoli and No-Cheese Pizza (Vegan)

Pizza brings a comfort to the table, it can be shared and enjoyed together. It is inclusive and an easy dinner for kids to help with. This vegan option contains no eggs and no dairy yet is full of delicious flavour, crusty edges and doesn't require any kneading.

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Broccoli and No-Cheese Pizza Recipe

Serves 2+

10 minutes preparation and 30 minutes cooking

NB: Allow to rise in-between preparation and cooking for 90 minutes

Ingredients

3 1/2 - 4 cups bread flour

1 packet instant yeast

1 teaspoon sea salt

1 1/2 cups of oat milk

1/4 cup coconut sugar

1/4 cup avocado oil

Floret of broccoli

Vegan cheese

Additional toppings suggestions: sun-dried tomatoes, jalapeño, red onion, cherry tomatoes, and basil.

Cooking Process

Using a large bowl, whisk together the flour, yeast, and salt.  Add oat milk and coconut sugar. 

Using a wood spoon or spatula, fold until combined.  Sprinkle a little more flour on your clean bench top and for a ball wit the dough.

Grease the bowl and place the dough back inside.

Cover with a tea towel and let sit for 60 minutes in warm area.

Add 2 tablespoons of avocado oil to a baking tray and spread out the dough.

Cover with a tea towel and let it increase in size over 30 minutes.

Once ready, spread your favourite tomato pizza base across the pizza and add toppings.

Bake for 20-25 minutes on a heat of 200°C (180°C fan-forced oven) or 400°F, until golden

4. Creamy Broccoli Soup (Vegan)

Thick and creamy broccoli soup with home made bread croutons, a dollop of oat cream and a garnish of chives on top.

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Creamy Broccoli Soup Recipe

Serves 2

90 minutes preparation and cooking

Ingredients

3 tablespoon avocado oil

3 broccoli florets and stalks roughly chopped

2 large washed potatoes cubed

6 celery stalks roughly chopped

1 litre vegetable stock

1 teaspoon of sea salt

Pinch of chives

Oat cream

Vegan bread cubed

Optional: chili flakes

Cooking Process

Add potatoes to steamer and stem for 10 minutes, add broccoli another 5 minutes and celery stem for further 5 minutes. The contents is steamed for 20 minutes.

Transfer to large pot and add vegetable stock, avocado oil and sea salt.

Use a stick blender to puree the soup until creamy. Cook for 30 minutes.

Serve soup, add chives, bread and dollop of oat cream.

Like some spice add some chilli flakes.

 

5. Mexican Tacos with Broccoli (Vegan)

Tacos make a fast dish on busy evenings, they are satisfying and filled with flavour and texture. This vegan taco recipe is full of wholesome and nutritious ingredients. The perfect dish for one or many.

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Mexican Tacos with Broccoli and Chickpeas Recipe

Serves 2

20 minutes preparation and cooking

Ingredients

3 tablespoon avocado oil

1 broccoli florets chopped small

1 can of chickpeas

1 can chopped tomatoes

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon chilli powder

1 teaspoon cumin

6 taco shells

1 lime cut in to wedges

Vegan shredded cheese

Coriander

Cooking Process

Heat avocado oil in pan on medium heat, add broccoli, fry a little.

Add chopped tomatoes, chickpeas, spices and simmer for 5 minutes.

While these cook add tacos shells to oven.

Serve with coriander, vegan cheese and a squeeze of a wedge of lime.

Yum-O!

6.  Capsicum Broccoli No-cheese No-egg Frittata (Vegan)

This vegan frittata is full of veggies, is wholesome, nutritious and delicious. A quick and easy breakfast, lunch or dinner that I missed for some time being vegan so very happy to offer this frittata recipe.

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Capsicum Broccoli No-cheese No-egg Frittata Recipe

Serves 4

10 minutes preparation and 50 minutes cooking

Ingredients

1 tablespoon avocado oil

1 packet tofu

1/4 cup oat milk

1/4 teaspoon turmeric

1/4 paprika

4 teaspoons nutritional yeast

2 medium potatoes cubed

1 small onion cube

1/4 red capsicum (bell pepper) sliced

1/4 small green jalapeño sliced

1 zucchini cubed

4-6 cherry tomatoes quartered

1/4 cup vegan shredded cheese

Pinch of pepper

Parsley for garnish

Dill for garnish

Cooking Process

Combine and blend tofu, oat milk, nutritional yeast flakes, spices and salts. Mix until smooth.

Heat pan and add oil, a medium to low heat, add potatoes cook for 10 minutes until you can prick with a fork and soft.

Add other veggies and fry for 3 minutes or until golden. 

Pour the liquid mix in to a cast iron pan or baking dish, the size of a dinner plate.

Gently top the liquid mix with the veggies, sprinkle vegan cheese on top.

Bake for 40 minutes until firm and golden at 190°C or 370°F.

Garnish with parsley and dill.

7. Quick and Easy Broccoli Pasta (Vegan)

Fresh and packed with wholesome veggies, this dish is quick and delicious. Feel free to experiment and add different veggies such a mushrooms, all varieties add different flavours to play around.

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Quick and Easy Broccoli Pasta Recipe

Serves 2

20 minutes preparation and cooking

Ingredients

2 tablespoon avocado oil

1 broccoli florets chopped

8 Cherry tomatoes

Packet of wholemeal pasta (organic recommended)

1/2 lemon

1 teaspoon of miso paste

1/2 cup of water from pasta pot

Continental parsley for garnish

Optional extra: chilli flakes and cracked pepper

Cooking Process

Heat a pot of water and bring to boil. You can steam broccoli over the pot using the same heat and water saving energy and water.

Once the pasts is ready use a cup of the water from the pasta pot and combine miso paste.

Serve pasta, pour equal portion of miso soup over pasta, add broccoli, sliced cherry tomatoes, parsley and lemon to finish. Plus chilli and racked pepper to taste.

 

8. Leftovers Night Veg and Broccoli Soup (Vegan)

Use up leftover veggies rather than wasting what you have in your fridge.  There are some suggested veggies in this recipes, but you can mix it up depending what you have available. Substitute any of these veggies and get a delicious soup that uses up food rather than it being wasted. 

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Leftovers Night Veg and Broccoli Soup Recipe

Serves 2-6 (depending on the amount of vegetables you use)

90 minutes preparation and cooking

Ingredients

3 tablespoon avocado oil

2 broccoli florets and stalks roughly chopped

3 large washed potatoes cubed

1 leek diced

1 litre vegetable stock

1/2 cabbage shredded

1/2 teaspoon cumin

1/2 teaspoon of fennel

1/2 teaspoon of cinnamon

Parsley for garnish

Cooking Process

Add potatoes and leek to steamer and stem for 10 minutes, add broccoli and 1/4 cabbage for another 10 minutes. The contents is steamed for 20 minutes total.

Transfer to large pot and add vegetable stock, and spices.

Use a stick blender to puree the soup until smooth. Cook for 30 minutes.

Roast the ofter 1/4 cabbage on a baking tray, sprinkle with avocado oil. The cabbage will go golden and crispy.

Serve soup, add parsley, crisp cabbage, and enjoy with a rustic loaf of bread.

 

9. Broccoli and Green Peas Chilli Pasta (Vegan)

Summer fresh with a zing of lemon flavour this dish will tantalize your tastebuds. The combination of lemon and chilli is delightful concoction. The mix of green veggies, vegan cheese and parsley add a depth of flavour you will crave.

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Broccoli and Green Peas Chilli Pasta Recipe

Serves 2

20 minutes preparation and cooking

Ingredients

2 tablespoon avocado oil

1 broccoli florets chopped

1/4 cup of frozen green peas

Packet of rigatoni pasta (organic recommended)

1 lemon

Continental parsley coarsely chopped

Pinch of chilli flakes

Vegan shredded cheese

Cooking Process

Heat a pot of water and bring to boil. Eco tip is to steam the broccoli and peas for 5 minutes over the same pot you are cooking the pasta in - this saves on energy and water. 

Strain pasta and serve, add broccoli, peas, chilli flakes, parsley and squeeze a good half a lemon over each dish.

Finish with a good helping of shredded vegan cheese.

 

10. Broccoli and Veggies Poke Salad Bowl (Vegan)

Poke bowls are a salad bowl with a rice, quinoa or cous cous grain base that is filled with a variety of healthy, wholesome goodness. Topped with seeds, sauce and garnish they make a hearty lunch or dinner.

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Broccoli and Veggies Poke Salad Bowl Recipe

Serves 2

20 minutes preparation and cooking

Ingredients

2 tablespoon avocado oil

1/4 cup quinoa

1/4 broccoli florets chopped

1/4 cup red kidney beans

1/2 avocado sliced

1/8 cup corn (oven baked or canned)

Handful spinach leaves

1/2 red capsicum (bell pepper) sliced

1/4 cucumber sliced

1 lemon

Black sesame seeds

Tamari sauce

Cooking Process

Combine quinoa and water 1:1. Save on energy by using the pot lid, bring to boil, then turn off the element and leave with the lid on for 10 minutes, stir occasionally.

Roast capsicum (bell pepper), broccoli, and corn in some avocado oil in pan, until soft and golden skin.

Add cooked quinoa, roasted veggies, sliced avocado, red kidney beans, cucumber plate and serve as shown in the image.

Squeeze lemon, drizzle avocado oil and tamari sauce add black sesames, salt and pepper.

11. Broccoli No-Egg Omelette (Vegan) 

Breakfast, lunch or dinner, this quick and easy utterly crave worthy vegan omelette will get your culinary creativity flowing. Made egg-free with egg replacement, the perfect no diary, no egg, plant based omelette recipe. 

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Broccoli Egg-free Omelette Recipe

Serves 2

20 minutes preparation and cooking

Ingredients

50g chickpea flour

100g tofu

6-8 florets broccoli

2 small mushrooms diced

6-8 cherry tomatoes

1/8 capsicum diced

3 tablespoon oat milk (or vegan milk of choice)

2 tablespoon nutritional yeast flakes

1 teaspoon turmeric

Pinch of Himalayan black salt (also called kala namak) helps the egg taste

Dollop of avocado oil (or oil of choice)

Add salt and pepper to taste

1 tablespoon pickled cabbage

Basil garnish

Cooking Process

Combine and blend chickpea flour, tofu, oat milk, nutritional yeast flakes, spices and salts. Mix until smooth.

Heat pan and add oil, a medium to low heat. Taking your time which is a far better result than burning your omelette. Pour the mixture in the pan. Add the veggies and fry for 3 minutes or until golden. 

Depending how your omelette is looking, flip, fold of oven bake the top layer.

Top with garnish to taste, like pickled cabbage, basil, chilli or sunflower seeds.

Lemon is always a delicious added touch
 

12. Rice balls with Broccoli and Veggies (Vegan)

Another version of a healthy poke salad bowl creation using rice and broccoli as the base. Crispy croutons add texture and crunch, along with radicchio lettuce for a slightly bitter and spicy flavour which compliments the vinegar dressing.

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Rice balls with Broccoli and Veggies Poke Salad Bowl Recipe

Serves 1-2

20 minutes preparation and cooking

Ingredients

2 tablespoon avocado oil

1/4 cup rice (organic if possible)

1/4 broccoli florets chopped

1/2 cup radicchio

1/4 green capsicum (bell pepper) sliced

1/4 cup watercress

Handful bean sprouts

1/4 cup vegan croutons

1 lemon

1 tablespoon red wine vinegar

Black sesame seeds

Tamari sauce

Cooking Process

Combine rice and water 1:1. Save on energy by using the pot lid, bring to boil, then turn off the element and leave with the lid on for 10 minutes, stir occasionally.

Eco tip: Steam the broccoli for 5 minutes over the rice to save on energy and water.

Once the rice is cooked, remove from pot and place on dinner plate, press down on the rice with the back of a spoon to form a pancake shape. Once cooled use a dinner spoon to scoop and then with your hands form balls. Roll the rice balls in black sesame seeds.

Add rice balls, steamed broccoli, capsicum (bell pepper), radicchio, watercress, sprouts and croutons to a bowl.

Mix red wine vinegar, avocado oil and lemon to make vinaigrette dressing.

Drizzle the dressing over the salad and top with croutons - scrumptious!

13. Broccoli, Pea and Mint Soup (Vegan)

Soup with crunch, this innovative soup will have you wanting a second helping. The combination of mint and crushed peanuts make for such a exciting texture and taste. Creamy and hearty, with depth and creative flair.

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Broccoli, Pea and Mint Soup Recipe

Serves 4

90 minutes preparation and cooking

Ingredients

3 tablespoon avocado oil

3 broccoli florets and stalks roughly chopped

2 cups frozen peas 

2 cups broccoli water (remaining after steaming)

2 teaspoons vegetable stock

1 lemon

1 teaspoon sea salt

Fresh mint (chopped)

Handful of sprouts

4 teaspoons of crushed peanuts

Cooking Process

Add broccoli and peas (leave a few out for serving), to steamer for 12 minutes.

Transfer veggies to large pot, add 2 cups broccoli water, vegetable stock, juice of lemon, mint, avocado oil and sea salt.

Use a stick blender to puree the soup until creamy. Cook for 30 minutes.

Serve soup, add crushed peanuts, spouts and a few more peas for visual appeal.

14. Broccoli, Veg and No-Cheese Muffins (Vegan)

Brekkie, lunch or snack food delights, wholesome and delicious. These will take away any hungry pains. The perfect inclusion in lunchboxes and are a great way to use up vegetable in the fridge.

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Broccoli, Veg and No-Cheese Muffins Recipe

Makes 12

20 minutes preparation and 45 minutes cooking

Ingredients

2 tablespoon avocado oil

1 broccoli florets chopped

1/2 carrot

1/2 zucchini

4 spring onions

250g wholemeal self-raising flour (organic if possible)

Vegan no-eggs egg replacer (equivalent of 6 eggs)

1 teaspoon paprika

70g vegan shredded cheese

2 tablespoons vegan cottage cheese

1 tablespoon sunflower seeds

Cooking Process

Preheat the oven to 180°C or 350°F and line 12 muffin tray. Grease each compartments with avocado oil and then line with squares of non-bleached eco brown paper. 

Blend broccoli, carrot, zucchini, spring onions and sunflower seeds and add to large bowl.

Add the cottage cheese, egg replacement mix, spices and 50g of vegan cheese and mix thoroughly.

Distribute evenly in to the muffin tray, use the remaining 20g of vegan cheese on the top of each muffin.

Bake for 45 minutes, check at 30 minutes, they should start to smell cooked the nose is a great way to tell if they are ready, look golden on top and when ready spring back when pressed.

Eat as is or add vegan butter.

15. Broccoli and Veg Stir Fry (Vegan)

Full of goodness and tasty, this dish is fabulously fast and easy to make. There is so much to love about a fresh plate of delicious stir fry vegetables.

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Broccoli, Veg Stir Fry Recipe

Makes 6

20 minutes preparation and cooking

Ingredients

2 tablespoon avocado oil

1 broccoli florets chopped

1 fresh red chilli chopped

3 spring onions diced

6 shiitake mushrooms diced

1/4 red cabbage shredded

2 teaspoons of tamari sauce

2 teaspoons of vegan fish sauce (sometimes called 'fysh' sauce)

Cooking Process

Heat chilli and spring onions in pan with avocado oil.

Once simmering add the mushrooms, broccoli and cabbage, stir regularly.

You want hot but not burning, ad in the sauces if its too hot they will spit out. You want sizzling. Toss and move the vegetables quickly around the pan.

Serve with rice, noodles, or eat in there own.
 

16. Mexican No-cheese Chickpea Broccoli Pancake (Vegan)

Yummy for breakfast, lunch or dinner, these Mexican pancakes are healthy and hearty. Add guacamole, and chilli sauce, coriander and a wedge of lime. Festa fun in your own home!

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Mexican No-Cheese Chickpea Broccoli Pancake Recipe

Makes 6-8

20 minutes preparation and cooking

Ingredients

1 cup chickpea flour (organic if possible)

1 florets of broccoli in blender or chopped small

1 1/2 cups oat milk (or vegan milk of choice)

1 vegan no-eggs egg replacer (equivalent of 1 egg)

2 tablespoon nutritional yeast flakes

1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cayenne pepper

1 teaspoon paprika

1 cup of no-cheese vegan cheese

1 lime cut into wedges

Pinch of Himalayan black salt (also called kala namak) helps the egg taste

Cooking Process

Combine and whisk mix chickpea flour, oat milk, egg replacement, nutritional yeast flakes, spices and salt. Mix until smooth.

Heat pan and add oil, a medium to low heat. Taking your time which is far better result than burning the pancakes. Pour the mixture in the pan.

When your pancakes bubble check careful underneath, if golden flip over. Turn don if necessary.

Serve with guacamole, chilli sauce, and a wedge of lemon.

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There you have it, all #16 Deliciously Healthy Vegan
Broccoli Recipes by OwnMuse

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Until next time,
Wishing you all the best in life, love and happiness. 

XO

Harper and The OwnMuse Team