27+ Delicious Dairy-Free Broccoli Recipes You’ll Love

Broccoli is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants.

It’s incredibly versatile and can be enjoyed in many ways, from hearty soups to fresh salads and even stir-fries.

If you’re following a dairy-free diet or just looking to incorporate more plant-based meals into your routine, you’ll be delighted to know that there are countless ways to enjoy broccoli without the use of dairy.

Whether you’re craving something light and refreshing or a warm, comforting dish, dairy-free broccoli recipes can be delicious, satisfying, and full of flavor.

In this article, we’ll explore over 27 dairy-free broccoli recipes that are as tasty as they are healthy.

From crispy roasted broccoli to creamy soups and flavorful stir-fries, these dishes will show you just how diverse and delightful broccoli can be when you leave out the dairy.

Whether you’re new to dairy-free eating or have been following the lifestyle for years, these recipes will quickly become favorites in your kitchen.

27+ Delicious Dairy-Free Broccoli Recipes You’ll Love

Dairy-free broccoli recipes are a fantastic way to enjoy this nutritious vegetable in a wide variety of ways.

Whether you’re in the mood for something savory, tangy, or comforting, there’s a broccoli dish that can suit your taste buds without the need for dairy products.

These recipes are not only ideal for those who are lactose intolerant, vegan, or following a plant-based diet, but they also offer the perfect opportunity to explore new flavors and textures that enhance the natural goodness of broccoli.

With the 27+ dairy-free broccoli recipes we’ve shared, you can easily incorporate more broccoli into your meals and enjoy its many health benefits.

From roasted broccoli and fresh salads to creamy soups and spicy stir-fries, the possibilities are endless.

Start cooking today and discover how simple, yet delicious, a dairy-free broccoli dish can be.

Dairy-Free Roasted Broccoli with Garlic and Lemon

This simple yet flavorful roasted broccoli recipe is perfect for those following a dairy-free diet. Roasting the broccoli brings out its natural sweetness, while garlic and lemon infuse a zesty flavor. With just a few ingredients and minimal prep, this dish is easy to make and pairs perfectly with any meal.

Ingredients:

• 1 lb broccoli florets
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Lemon zest (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper.
3. Spread the seasoned broccoli onto a baking sheet in a single layer.
4. Roast for 20-25 minutes, or until the edges are crispy and the broccoli is tender.
5. Remove from the oven and drizzle with lemon juice. Optionally, top with lemon zest for extra flavor.
6. Serve immediately as a side dish.

This roasted broccoli recipe is a go-to for anyone looking for a healthy, dairy-free side dish. The roasting process intensifies the flavors, making it a deliciously satisfying choice. The garlic and lemon elevate the simple broccoli, creating a well-balanced and flavorful dish that is both nutritious and easy to prepare. Whether served alongside a main course or as a standalone snack, this recipe is sure to become a staple in your dairy-free meal rotation.

Dairy-Free Broccoli and Quinoa Salad

This vibrant broccoli and quinoa salad is a refreshing, dairy-free option that combines crisp broccoli with protein-packed quinoa and a tangy lemon-tahini dressing. It’s a perfect dish for meal prep or as a nutritious lunch or dinner. The salad is packed with fiber, vitamins, and healthy fats, making it a wholesome choice for anyone looking for a nutrient-dense meal.

Ingredients:

• 1 cup cooked quinoa
• 2 cups broccoli florets, steamed or blanched
• 1/4 cup red onion, finely diced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Begin by cooking the quinoa according to the package instructions. Set aside to cool.
2. In a small bowl, whisk together the olive oil, tahini, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. In a large bowl, combine the cooled quinoa, steamed broccoli, red onion, and cherry tomatoes.
4. Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
5. Garnish with fresh parsley, if desired.
6. Serve chilled or at room temperature.

This dairy-free broccoli and quinoa salad is not only packed with flavor, but it also provides an array of health benefits. The combination of broccoli and quinoa offers a great mix of fiber and plant-based protein, while the tangy tahini-lemon dressing adds a creamy richness without any dairy. Whether you’re looking for a light meal or a side dish, this salad is versatile, easy to make, and incredibly satisfying. It’s a great addition to your dairy-free repertoire, and it’s perfect for meal prep to enjoy throughout the week.

Dairy-Free Broccoli Stir-Fry with Tofu and Soy Sauce

This dairy-free broccoli stir-fry with tofu is a quick and delicious meal that’s both vegan and full of flavor. The tofu is perfectly crisped and paired with tender broccoli in a savory soy sauce-based stir-fry sauce. It’s a one-pan dish that’s easy to prepare and makes a great dinner option when you’re short on time but craving something healthy and satisfying.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame seeds (optional)
• Green onions, sliced (optional)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat olive oil in a large skillet or wok over medium heat. Add the tofu and cook for 5-7 minutes until golden brown and crispy on all sides. Remove tofu from the pan and set aside.
3. In the same pan, add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until tender but still vibrant and crisp.
4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, and garlic.
5. Add the tofu back to the pan with the broccoli and pour the sauce over. Stir everything together until well-coated and heated through.
6. Garnish with sesame seeds and green onions if desired. Serve immediately over rice or noodles.

This dairy-free broccoli stir-fry with tofu is a satisfying, protein-packed meal that can be made in under 30 minutes. The crispy tofu and tender broccoli combine beautifully with the savory stir-fry sauce, offering a well-balanced and flavorful dish. Perfect for a quick weeknight dinner, this stir-fry is not only dairy-free but also customizable—add your favorite veggies or change up the protein for variety. It’s a great way to enjoy the vibrant flavors of broccoli while sticking to a dairy-free diet.

Dairy-Free Broccoli and Sweet Potato Casserole

This hearty and wholesome dairy-free broccoli and sweet potato casserole is a comforting dish that combines the earthiness of sweet potatoes with the nutritious crunch of broccoli. With a light, creamy coconut milk sauce, it’s a perfect dairy-free alternative to traditional casseroles. The result is a satisfying, flavorful casserole that’s rich in vitamins and makes for an ideal side dish or even a main course.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cups broccoli florets, steamed
• 1/2 cup coconut milk (canned)
• 1/4 cup vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Steam the broccoli florets until tender, about 5-7 minutes, then set aside.
3. In a large saucepan, heat olive oil over medium heat and add the diced sweet potatoes. Sauté for about 5-6 minutes, then add the vegetable broth, turmeric, garlic powder, salt, and pepper. Cover and simmer for 10-15 minutes until the sweet potatoes are tender.
4. Once the sweet potatoes are cooked, remove from heat and stir in the coconut milk. Use a potato masher to mash the mixture until smooth.
5. Add the steamed broccoli to the mashed sweet potato mixture, stirring to combine.
6. Pour the mixture into the prepared baking dish and smooth the top.
7. If using, sprinkle nutritional yeast on top for a cheesy flavor.
8. Bake in the oven for 20 minutes, or until the top is golden and slightly crisp.
9. Garnish with fresh parsley and serve hot.

This dairy-free broccoli and sweet potato casserole is the ultimate comfort food that everyone can enjoy, even those following a dairy-free diet. The sweetness of the roasted sweet potatoes pairs beautifully with the tender broccoli, and the coconut milk sauce brings everything together in a creamy, satisfying way. It’s a perfect dish for family gatherings or a wholesome weeknight meal. Packed with vitamins, fiber, and healthy fats, this casserole offers both taste and nourishment in every bite.

Dairy-Free Broccoli and Mushroom Stir-Fry

This dairy-free broccoli and mushroom stir-fry is a flavorful, savory dish that brings together the freshness of broccoli and the umami-rich taste of mushrooms. The stir-fry is quick and easy to prepare, making it an excellent option for a busy weeknight. With a simple yet tasty soy sauce-based marinade, this dish is not only dairy-free but also light and healthy.

Ingredients:

• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup green onions, sliced
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring frequently, until the mushrooms are tender and browned.
2. Add the broccoli florets to the skillet and stir-fry for another 4-5 minutes, allowing the broccoli to soften slightly while remaining crisp.
3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, ginger, and garlic.
4. Pour the sauce over the cooked broccoli and mushrooms, stirring well to coat everything in the sauce. Cook for an additional 1-2 minutes to heat the sauce through.
5. Garnish with sliced green onions and sesame seeds if desired.
6. Serve immediately over rice or noodles.

This dairy-free broccoli and mushroom stir-fry is a wonderfully simple and quick dish that doesn’t compromise on flavor. The soy sauce and sesame oil create a savory base, while the fresh broccoli and earthy mushrooms add great texture and nutrients. Perfect for anyone who is looking for a light yet satisfying meal, this stir-fry is versatile and can be enjoyed on its own or paired with rice or noodles for a fuller meal. It’s an excellent choice for busy days when you need a healthy, dairy-free dinner in no time.

Dairy-Free Broccoli and Chickpea Curry

This dairy-free broccoli and chickpea curry is a vibrant and hearty dish that is bursting with flavors from aromatic spices. The combination of chickpeas and broccoli in a creamy coconut milk sauce makes this curry filling and satisfying. This recipe is not only dairy-free but also vegan and gluten-free, making it suitable for a wide range of dietary needs. It’s perfect for a cozy dinner or meal prep for the week.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add the minced garlic and grated ginger to the pot, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, salt, and pepper, allowing the spices to toast for about 1 minute.
4. Pour in the coconut milk, stirring to combine. Add the broccoli florets and chickpeas, and bring to a simmer.
5. Cover the pot and cook for 10-12 minutes, or until the broccoli is tender and the flavors have melded together.
6. Taste and adjust seasoning as necessary.
7. Garnish with fresh cilantro before serving.
8. Serve the curry over rice or with naan for a complete meal.

This dairy-free broccoli and chickpea curry is a rich and flavorful dish that will transport you to a comforting and aromatic world of spices. The creamy coconut milk provides the perfect base for the curry, making it indulgent yet light at the same time. The chickpeas add protein, while the broccoli brings a crunchy texture that balances the smoothness of the sauce. This curry is perfect for meal prep and can be enjoyed on its own or paired with rice for a fulfilling and nourishing meal. It’s a fantastic option for those looking for a dairy-free, vegan-friendly recipe packed with flavor.

Dairy-Free Broccoli and Avocado Salad

This dairy-free broccoli and avocado salad is a light yet satisfying option, perfect for a refreshing lunch or as a side dish to complement your dinner. The crunchy broccoli pairs beautifully with creamy avocado, while the lemon and olive oil dressing brings everything together with a zesty finish. This salad is not only dairy-free but also packed with healthy fats and nutrients.

Ingredients:

• 2 cups broccoli florets, blanched
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (optional)

Instructions:

1. Blanch the broccoli florets by boiling them in water for 2-3 minutes and then immediately placing them in ice-cold water to stop the cooking process. Drain and set aside.
2. In a large bowl, combine the blanched broccoli, diced avocado, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat all ingredients.
5. Garnish with fresh cilantro or parsley if desired.
6. Serve immediately or refrigerate for up to an hour before serving for a chilled option.

This dairy-free broccoli and avocado salad is the perfect combination of crunchy and creamy, with a bright citrusy dressing to tie it all together. The avocado adds a rich, buttery texture while providing healthy fats, and the broccoli gives a satisfying crunch and a wealth of vitamins. It’s an easy, nutrient-packed salad that works well as a side dish or a light meal on its own. Ideal for those looking for a simple yet delicious dairy-free option, it’s perfect for any season and can be enjoyed as a quick and healthy lunch or dinner.

Dairy-Free Broccoli and Lentil Soup

This dairy-free broccoli and lentil soup is a warm, comforting dish that’s perfect for colder days. The lentils provide hearty protein and fiber, while the broccoli adds a lovely texture and depth of flavor. This soup is rich, satisfying, and full of plant-based goodness. With a savory vegetable broth and the addition of spices, this soup is both nourishing and delicious.

Ingredients:

• 1 cup dried green lentils, rinsed
• 3 cups broccoli florets
• 1 large carrot, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking for 5-7 minutes until softened.
2. Add the minced garlic, cumin, and paprika, stirring for another minute to toast the spices.
3. Pour in the vegetable broth and add the lentils. Bring the mixture to a boil, then lower the heat and simmer for 20-25 minutes, until the lentils are tender.
4. Add the broccoli florets to the pot and continue simmering for another 5-7 minutes until the broccoli is cooked through but still vibrant.
5. Season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice for brightness.
6. Serve the soup warm, and enjoy with crusty bread or on its own.

This dairy-free broccoli and lentil soup is a hearty, nourishing dish that’s perfect for cozying up on chilly evenings. The lentils offer a great source of protein, while the broccoli adds a fresh crunch and plenty of vitamins. The combination of cumin and paprika enhances the flavors, giving the soup a warm, comforting depth. This dish is not only dairy-free but also vegan, gluten-free, and packed with nutrients, making it an excellent choice for those looking for a satisfying, plant-based meal that doesn’t compromise on taste.

Dairy-Free Broccoli and Pesto Pasta

This dairy-free broccoli and pesto pasta combines the goodness of fresh broccoli with the vibrant flavors of pesto, creating a simple yet delicious meal. The pesto sauce, made with olive oil, basil, garlic, and nutritional yeast, offers a cheesy flavor without the dairy. This pasta dish is not only satisfying but also packed with nutrients, making it a perfect weeknight dinner or lunch.

Ingredients:

• 8 oz pasta (gluten-free if desired)
• 2 cups broccoli florets, steamed
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp nutritional yeast
• 2 cloves garlic
• 1 tbsp lemon juice
• Salt and pepper to taste
• Pine nuts or walnuts for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, steam the broccoli florets until tender, about 5-7 minutes.
3. In a food processor, combine the basil, olive oil, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth. If needed, add a bit of the reserved pasta water to thin out the pesto.
4. In a large bowl, toss the cooked pasta with the steamed broccoli and pesto sauce, ensuring everything is well-coated.
5. Garnish with pine nuts or walnuts for extra crunch and serve immediately.

This dairy-free broccoli and pesto pasta is the perfect combination of creamy, flavorful pesto with the wholesome goodness of broccoli. The pesto sauce gives a rich, herby, and slightly cheesy taste thanks to the nutritional yeast, while the broccoli adds a fresh crunch and a nutrient-packed punch. This pasta dish is quick, easy, and packed with flavor—ideal for those following a dairy-free diet but still craving a satisfying, creamy meal. It’s perfect for lunch or dinner and is sure to be a hit with anyone, even those who aren’t on a dairy-free diet.

Dairy-Free Roasted Broccoli and Cauliflower Bowl

This dairy-free roasted broccoli and cauliflower bowl is a simple yet flavorful dish that can serve as a main or side. The combination of roasted broccoli and cauliflower with a tangy tahini dressing creates a perfect balance of roasted flavors and creamy texture. The bowl is easily customizable, and the tahini dressing adds a rich, nutty flavor that complements the roasted vegetables beautifully. This dish is ideal for meal prep or a light, nutritious dinner.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water (to thin the dressing)
• 1 tbsp sesame seeds (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli and cauliflower florets with olive oil, garlic powder, paprika, salt, and pepper. Spread the vegetables evenly on a baking sheet.
3. Roast the vegetables for 20-25 minutes, or until they are golden brown and tender, tossing halfway through for even roasting.
4. While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, water, salt, and pepper until smooth. Adjust the consistency by adding more water if needed.
5. Once the vegetables are roasted, remove them from the oven and transfer to a serving bowl.
6. Drizzle the tahini dressing over the roasted vegetables and sprinkle with sesame seeds and fresh parsley.
7. Serve immediately, or allow the bowl to cool slightly for a room-temperature option.

This dairy-free roasted broccoli and cauliflower bowl is a vibrant and hearty dish that’s full of flavor and nutrition. The combination of roasted vegetables brings out their natural sweetness, while the creamy tahini dressing adds a rich, nutty flavor. It’s a flexible recipe that you can customize with other toppings or grains, making it a perfect choice for meal prep or a satisfying weeknight dinner. Whether served warm or at room temperature, this dish is sure to become a staple in your dairy-free meal rotation.

Dairy-Free Broccoli and Tofu Stir-Fry

This dairy-free broccoli and tofu stir-fry is a quick and easy meal that’s bursting with flavor. The crispy tofu combined with fresh broccoli, soy sauce, and a hint of sesame oil makes for a savory and satisfying dish. The stir-fry is packed with protein, fiber, and a great balance of savory and slightly sweet flavors. It’s an ideal choice for a weeknight dinner or lunch, and it can easily be paired with rice or noodles for a complete meal.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 tbsp sesame oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup green onions, sliced
• Sesame seeds for garnish (optional)

Instructions:

1. Press the tofu for 15-20 minutes to remove excess moisture, then cut it into cubes.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 7-10 minutes, flipping occasionally, until they are golden brown and crispy.
3. Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
4. Add the broccoli florets to the pan, stir-fry for 3-4 minutes until they are bright green and tender but still crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup. Pour the sauce over the tofu and broccoli, stirring to coat everything evenly.
6. Garnish with sliced green onions and sesame seeds before serving.
7. Serve the stir-fry over rice or noodles for a complete meal.

This dairy-free broccoli and tofu stir-fry is a flavorful and satisfying dish that is quick to prepare and full of plant-based goodness. The crispy tofu adds a protein-rich element, while the broccoli provides crunch and essential nutrients. The savory sauce, with its sweet and tangy notes, elevates the dish and brings everything together. This stir-fry is perfect for those looking for a dairy-free, easy-to-make meal that can be customized to suit any dietary preference or serve as a weeknight dinner.

Dairy-Free Broccoli Quinoa Salad

This dairy-free broccoli quinoa salad is a fresh and filling dish that combines the nutritional power of quinoa with the crunch of broccoli. With a tangy lemon dressing and the added texture of seeds and nuts, it’s a perfect dish for meal prep, as it holds up well in the fridge. The quinoa adds a protein boost, while the broccoli provides vitamins and fiber, making it a satisfying and healthy salad that can be enjoyed on its own or as a side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups broccoli florets, steamed or blanched
• 1/4 cup sunflower seeds or pumpkin seeds
• 1/4 cup almonds, slivered
• 1/4 cup raisins or dried cranberries
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions and set aside to cool.
2. Steam or blanch the broccoli florets and set aside to cool.
3. In a large bowl, combine the quinoa, broccoli, sunflower seeds, almonds, and raisins.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
5. Pour the dressing over the quinoa and broccoli mixture, tossing gently to combine.
6. Serve immediately, or store in the fridge for up to 3 days.
7. Optionally, garnish with additional nuts or seeds before serving.

This dairy-free broccoli quinoa salad is a nutrient-packed, satisfying dish that makes for a great lunch or light dinner. The combination of quinoa, broccoli, and seeds adds protein, fiber, and healthy fats, while the tangy lemon dressing ties everything together. It’s a versatile and easy-to-make salad that’s perfect for meal prep or a quick, healthy lunch. This dish is not only delicious but also offers a balanced and nutritious way to incorporate more plant-based foods into your diet.

Dairy-Free Broccoli and Sweet Potato Casserole

This dairy-free broccoli and sweet potato casserole is a wholesome, comforting dish that combines the earthiness of roasted sweet potatoes with the freshness of broccoli. The casserole is topped with a golden, crispy breadcrumb topping, making it the perfect side dish for family dinners or holiday meals. The creamy texture, provided by coconut milk, creates a rich and satisfying flavor without any dairy.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cups broccoli florets, steamed
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1/4 cup panko breadcrumbs (or gluten-free breadcrumbs)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil, garlic powder, cumin, turmeric, salt, and pepper. Roast for 20-25 minutes, or until tender and golden.
3. While the sweet potatoes are roasting, steam the broccoli florets until just tender, about 5-7 minutes.
4. In a large mixing bowl, combine the roasted sweet potatoes and steamed broccoli. Pour in the coconut milk and gently toss to coat.
5. Transfer the mixture to a greased baking dish and top with panko breadcrumbs.
6. Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
7. Garnish with fresh parsley if desired and serve warm.

This dairy-free broccoli and sweet potato casserole is a nutritious and satisfying dish that brings together two of the most beloved vegetables in a creamy, flavorful way. The coconut milk adds richness without the need for dairy, while the roasted sweet potatoes provide a natural sweetness that pairs perfectly with the savory broccoli. The crispy breadcrumb topping adds a delightful crunch, making this casserole the ideal comfort food. Whether served as a side dish or a main course, it’s a hearty, wholesome option for any occasion.

Dairy-Free Broccoli and Chickpea Salad

This dairy-free broccoli and chickpea salad is a vibrant, protein-packed dish that makes for a great lunch or side dish. The roasted chickpeas add a crunchy texture to the salad, while the fresh broccoli and simple lemon dressing keep it light and refreshing. It’s a nutritious salad that is easy to prepare and bursting with flavor, perfect for meal prep or a quick weeknight meal.

Ingredients:

• 2 cups broccoli florets, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp cumin
• Salt and pepper to taste
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp water
• 1/2 tsp garlic powder
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the chickpeas for 20-25 minutes, shaking the pan halfway through for even cooking, until they are golden and crispy.
4. While the chickpeas roast, steam or blanch the broccoli until bright green and tender.
5. In a small bowl, whisk together lemon juice, tahini, water, garlic powder, salt, and pepper to create a smooth dressing.
6. In a large bowl, combine the broccoli and roasted chickpeas. Drizzle with the tahini dressing and toss to coat evenly.
7. Garnish with fresh parsley if desired and serve immediately.

This dairy-free broccoli and chickpea salad is a simple yet satisfying meal that balances fresh vegetables with protein-packed chickpeas. The roasted chickpeas provide a hearty crunch, while the creamy tahini dressing adds a smooth, nutty flavor to the salad. The lemon juice brightens up the entire dish, making it a light and refreshing option for lunch or dinner. This salad is not only dairy-free but also vegan, gluten-free, and full of plant-based goodness, making it a versatile and healthy addition to any meal.

Dairy-Free Broccoli and Mushroom Stir-Fry

This dairy-free broccoli and mushroom stir-fry is a quick and easy dish that’s packed with savory flavors. The tender broccoli and earthy mushrooms are stir-fried in a flavorful soy sauce-based sauce, and the addition of sesame oil brings a lovely depth of flavor. This stir-fry is perfect for a fast, weeknight meal and can be paired with rice, quinoa, or noodles for a complete dish.

Ingredients:

• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 2 tbsp sesame oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1/2 tsp ginger, grated
• 2 tbsp green onions, sliced (optional)
• Sesame seeds for garnish (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are tender and golden brown.
3. Add the broccoli florets to the pan and cook for another 3-4 minutes until they are bright green and slightly tender.
4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, garlic, and ginger.
5. Pour the sauce over the vegetables and stir to coat evenly. Cook for another 2-3 minutes to allow the flavors to meld.
6. Garnish with green onions and sesame seeds before serving.
7. Serve hot, with rice or noodles if desired.

This dairy-free broccoli and mushroom stir-fry is a simple yet flavorful dish that makes for a quick and healthy meal. The earthy mushrooms and tender broccoli are perfectly complemented by the savory soy-based sauce, with a touch of sweetness from the maple syrup. The sesame oil adds a rich, nutty flavor that enhances the dish, while the sesame seeds and green onions provide a delightful garnish. This stir-fry is a great choice for those looking for a dairy-free, plant-based meal that’s full of flavor and can be customized to your liking.

Dairy-Free Broccoli and Avocado Salad

This dairy-free broccoli and avocado salad is a refreshing, nutrient-packed dish that combines the crunch of fresh broccoli with the creamy texture of ripe avocado. The tangy lemon dressing brings everything together, making it a light yet satisfying salad. The addition of sunflower seeds and red onions adds texture and a slight sharpness, complementing the creamy avocado. This salad is perfect for a quick lunch or a healthy side dish.

Ingredients:

• 2 cups broccoli florets, steamed
• 1 ripe avocado, cubed
• 1/4 cup red onion, thinly sliced
• 2 tbsp sunflower seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tsp Dijon mustard (optional)

Instructions:

1. Steam the broccoli florets until tender, about 5-7 minutes. Let them cool to room temperature.
2. In a large bowl, combine the steamed broccoli, cubed avocado, red onion, and sunflower seeds.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard (if using), salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Serve immediately, or refrigerate for up to an hour to let the flavors meld together.

This dairy-free broccoli and avocado salad is an easy and wholesome dish that packs a punch of flavor. The creamy avocado balances out the slight bitterness of the broccoli, while the tangy lemon dressing adds a burst of freshness. The sunflower seeds provide a nice crunch, making this salad both filling and satisfying. Whether you enjoy it as a light lunch or a side dish, this salad is sure to become a staple in your dairy-free repertoire.

Dairy-Free Broccoli and Bell Pepper Stir-Fry

This dairy-free broccoli and bell pepper stir-fry is a quick and flavorful dish that combines vibrant vegetables with a savory soy sauce-based dressing. The broccoli’s crunch and the sweet, tender bell peppers create a satisfying balance in texture, while the garlic and ginger add depth to the flavor profile. The stir-fry comes together in just 20 minutes, making it an excellent choice for a weeknight dinner or a healthy side.

Ingredients:

• 2 cups broccoli florets
• 2 bell peppers, sliced (use any color)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/2 tsp sesame oil
• 2 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger to the pan and cook for about 1 minute until fragrant.
3. Add the sliced bell peppers and broccoli florets to the pan. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil.
5. Pour the sauce over the vegetables and toss to coat evenly. Cook for another 2-3 minutes to allow the sauce to thicken slightly.
6. Garnish with sesame seeds before serving.

This dairy-free broccoli and bell pepper stir-fry is a colorful and satisfying dish that comes together quickly. The combination of crisp broccoli and sweet bell peppers offers a delightful texture contrast, while the savory sauce ties everything together. It’s a versatile dish that pairs well with rice or noodles for a complete meal. This stir-fry is not only delicious but also a nutritious and low-calorie option for a weeknight dinner or a quick lunch.

Dairy-Free Broccoli and Lentil Soup

This dairy-free broccoli and lentil soup is a hearty, comforting dish that’s packed with plant-based protein and fiber. The earthy lentils and tender broccoli are cooked in a flavorful broth, creating a wholesome and filling meal. The soup is flavored with garlic, cumin, and a touch of lemon juice to bring out the natural flavors of the vegetables. It’s perfect for a cozy lunch or dinner and can be stored for several days for easy meal prep.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups broccoli florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Cook for 5-7 minutes, until softened.
2. Add the cumin and turmeric to the pot and cook for another minute until fragrant.
3. Pour in the vegetable broth and add the lentils. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender.
4. Add the broccoli florets to the pot and cook for an additional 5-7 minutes, until the broccoli is tender.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.

This dairy-free broccoli and lentil soup is a nourishing and filling meal that’s perfect for cold weather or a cozy night in. The lentils provide plant-based protein and fiber, while the broccoli adds essential vitamins and minerals. The soup’s warm, earthy flavors are balanced by the brightness of lemon juice, making each spoonful satisfying and flavorful. This soup can be easily made ahead of time and stored in the refrigerator for several days, making it a great option for meal prep or a quick, wholesome dinner.

Dairy-Free Broccoli and Tomato Quinoa Salad

This dairy-free broccoli and tomato quinoa salad is a refreshing and protein-packed dish that combines the nutty flavors of quinoa with the crispness of broccoli and the juiciness of ripe tomatoes. The lemon vinaigrette adds a tangy kick, making the salad both vibrant and satisfying. With its balance of fresh ingredients and wholesome grains, this salad is perfect for a light lunch or a side dish at any meal.

Ingredients:

• 1 cup quinoa, cooked
• 2 cups broccoli florets, steamed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp sunflower seeds (optional)

Instructions:

1. Cook quinoa according to package instructions and set aside to cool.
2. Steam the broccoli florets until tender, about 5-7 minutes.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. In a large bowl, combine the cooked quinoa, steamed broccoli, cherry tomatoes, and red onion.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley and sunflower seeds before serving.

This dairy-free broccoli and tomato quinoa salad is a healthy, light, and flavorful dish that’s perfect for any time of year. The nutty quinoa, tender broccoli, and sweet tomatoes provide a satisfying mix of textures and flavors, while the lemon vinaigrette adds a refreshing zest. It’s a versatile salad that can be enjoyed on its own or served alongside a protein for a more substantial meal. Whether for a quick lunch or as a side dish, this salad is sure to become a favorite in your dairy-free recipe collection.

Dairy-Free Broccoli and Zucchini Fritters

These dairy-free broccoli and zucchini fritters are a crunchy, savory snack or side dish that’s perfect for both kids and adults. The combination of broccoli, zucchini, and a light batter creates a crispy exterior while keeping the inside tender and full of flavor. The fritters are baked, not fried, making them a healthier option that’s easy to prepare. Served with a dairy-free dipping sauce, they’re a great addition to any meal.

Ingredients:

• 2 cups broccoli florets, chopped
• 1 medium zucchini, grated
• 1/2 cup chickpea flour (or all-purpose flour)
• 1/4 cup rice flour
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup water
• Fresh parsley for garnish (optional)
• Dairy-free dipping sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Steam or blanch the broccoli florets until tender, about 5 minutes, then chop finely.
3. Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel.
4. In a large bowl, combine the chopped broccoli, grated zucchini, chickpea flour, rice flour, garlic powder, onion powder, salt, and pepper.
5. Slowly add the water, stirring until the mixture holds together but is not too runny.
6. Form the mixture into small fritters and place them on the prepared baking sheet. Drizzle with olive oil.
7. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
8. Garnish with fresh parsley and serve with dairy-free dipping sauce if desired.

These dairy-free broccoli and zucchini fritters are a delicious and healthy alternative to traditional fritters. The combination of vegetables provides a good dose of vitamins and fiber, while the crispy outer layer gives them a satisfying texture. Baking instead of frying keeps the fritters light, and the flavors of the broccoli and zucchini shine through beautifully. They make a great snack, appetizer, or side dish, and can be paired with a dairy-free dip for added flavor.

Dairy-Free Broccoli and Cauliflower Tacos

These dairy-free broccoli and cauliflower tacos offer a fun and flavorful twist on traditional tacos. The roasted cauliflower and broccoli are seasoned with cumin and chili powder, then topped with a zesty avocado crema made from dairy-free ingredients. These tacos are full of fresh flavors, with a nice balance of crunch and creaminess, making them a perfect choice for Taco Tuesday or any casual meal.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1 tbsp lime juice
• 1/4 cup coconut yogurt (or any dairy-free yogurt)
• 1/4 tsp garlic powder
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli and cauliflower florets with olive oil, cumin, chili powder, salt, and pepper. Spread the vegetables on a baking sheet in a single layer.
3. Roast for 20-25 minutes, or until the vegetables are golden brown and tender, flipping halfway through.
4. While the vegetables roast, make the avocado crema. In a blender or food processor, combine the avocado, lime juice, coconut yogurt, garlic powder, and a pinch of salt. Blend until smooth and creamy.
5. Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side.
6. To assemble the tacos, divide the roasted broccoli and cauliflower between the tortillas. Drizzle with avocado crema and garnish with fresh cilantro if desired.
7. Serve immediately with extra lime wedges on the side.

These dairy-free broccoli and cauliflower tacos are a vibrant, flavorful alternative to traditional meat-filled tacos. The roasted vegetables are perfectly seasoned, and the creamy avocado crema adds a cool, tangy touch. The combination of textures—crisp tortillas, tender veggies, and smooth crema—creates a satisfying bite every time. These tacos are not only dairy-free but also vegan, making them a great option for anyone looking for a plant-based meal that’s full of flavor and easy to prepare.

Note: More recipes are coming soon!