25+ Easy and Flavorful Holiday Vegan Broccoli Recipes You Need to Try

The holiday season is often filled with rich, indulgent meals, but that doesn’t mean your festive menu can’t be full of healthy, plant-based options.

If you’re looking to add more vibrant, nutritious, and delicious dishes to your holiday spread, look no further than the humble broccoli.

With its rich green color, health benefits, and versatility, broccoli can easily be transformed into a star ingredient in your holiday meals.

Whether you’re hosting a plant-based dinner or just seeking ways to lighten up your favorite holiday dishes, these 25+ vegan broccoli recipes offer everything from savory salads to hearty casseroles, flavorful stir-fries, and even creative appetizers.

Each recipe brings out the best in broccoli, making it a perfect choice for your festive table.

25+ Easy and Flavorful Holiday Vegan Broccoli Recipes You Need to Try

With these 25+ holiday vegan broccoli recipes, you have the perfect solution to balance flavor and nutrition this festive season.

From hearty casseroles and creamy gratins to vibrant salads and stir-fries, broccoli can take center stage at any holiday gathering, offering not only great taste but also impressive health benefits.

These plant-based dishes are a great way to incorporate more vegetables into your meals without sacrificing flavor.

Whether you’re a seasoned vegan or just looking to try something new, these recipes are sure to become a staple in your holiday repertoire.

Vegan Roasted Garlic and Lemon Broccoli

This simple yet flavorful vegan roasted garlic and lemon broccoli makes a perfect holiday side dish. The roasted broccoli is infused with garlic, lemon zest, and a touch of olive oil, resulting in a crispy and tender texture. The bright citrusy notes complement the earthy taste of the broccoli, elevating it to an ideal addition to any holiday spread.

Ingredients:

• 2 large heads of broccoli, cut into florets
• 4 cloves garlic, minced
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 tbsp nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the broccoli florets, minced garlic, olive oil, lemon zest, and lemon juice. Toss well to ensure the broccoli is evenly coated.
3. Spread the broccoli in a single layer on the baking sheet, ensuring there is enough space between each floret for even roasting.
4. Roast in the preheated oven for 20-25 minutes, flipping the broccoli halfway through. The broccoli should be tender with crispy edges.
5. Remove from the oven and sprinkle with salt, pepper, and nutritional yeast, if desired. Serve immediately.

The roasted garlic and lemon bring a wonderful contrast to the broccoli’s flavor, making it both savory and refreshing. This recipe is quick to prepare and serves as a delicious, nutritious, and vegan-friendly side dish that will appeal to everyone at your holiday table. The crispy edges and tender interior make each bite satisfying, and the lemon adds a burst of freshness that balances the richness of other holiday dishes.

Vegan Broccoli and Cashew Stir-Fry

This vibrant vegan broccoli and cashew stir-fry is an exciting way to incorporate seasonal vegetables into your holiday menu. The stir-fry combines crunchy broccoli with a savory stir-fry sauce, enhanced by the rich, nutty flavor of cashews. A hint of ginger and garlic adds depth, while the soy sauce and sesame oil provide a deliciously savory base.

Ingredients:

• 2 cups broccoli florets
• 1/2 cup cashews, unsalted and roasted
• 1 medium carrot, julienned
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (optional for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the broccoli florets and carrots to the pan and stir-fry for 3-4 minutes until they begin to soften but still retain some crunch.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic.
4. Pour the sauce over the vegetables, stirring to coat them evenly. Continue to cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.
5. Stir in the roasted cashews and cook for another 2 minutes until they are warm.
6. Remove from heat and garnish with sesame seeds and sliced green onions before serving.

This broccoli and cashew stir-fry is a holiday dish that packs a punch of flavor and texture. The tender broccoli and crispy cashews create a delightful contrast, while the savory sauce ties everything together. It’s easy to make, requiring minimal ingredients, but the result is a dish that’s both satisfying and rich in nutrients. The addition of ginger and garlic enhances the flavor profile, making it an irresistible choice for holiday gatherings.

Vegan Broccoli Rice Casserole

This creamy and comforting vegan broccoli rice casserole is a crowd-pleasing dish that combines wholesome brown rice, tender broccoli, and a creamy vegan sauce. With a crispy breadcrumb topping, it’s a delicious, hearty side that adds a touch of indulgence to any holiday feast. Perfect for those who prefer plant-based options without sacrificing flavor or satisfaction.

Ingredients:

• 2 cups cooked brown rice
• 4 cups broccoli florets, steamed
• 1/4 cup olive oil
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1 1/2 cups unsweetened almond milk (or other plant-based milk)
• 1/2 cup nutritional yeast
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1/2 cup breadcrumbs (vegan)
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a casserole dish with olive oil or cooking spray.
2. In a large saucepan, heat the olive oil over medium heat. Stir in the flour and cook for 1-2 minutes until it becomes a light golden color.
3. Gradually add the almond milk, whisking constantly to prevent lumps. Cook the mixture for 4-5 minutes, or until it thickens to a creamy consistency.
4. Stir in the nutritional yeast, garlic powder, onion powder, turmeric, salt, and pepper. Adjust the seasonings to taste.
5. In a large bowl, combine the cooked brown rice, steamed broccoli, and vegan sauce. Stir to combine and transfer the mixture to the prepared casserole dish.
6. Sprinkle the breadcrumbs evenly over the top of the casserole. Bake for 25-30 minutes, or until the top is golden and crispy.
7. Remove from the oven and garnish with fresh parsley before serving.

This vegan broccoli rice casserole brings comfort food to your holiday table with its creamy texture and crispy topping. The combination of brown rice, tender broccoli, and savory sauce makes it a filling, plant-based alternative to traditional casseroles. It’s both rich in flavor and easy to prepare, offering a nutritious and satisfying option for your holiday spread. The crispy breadcrumb topping adds a delightful texture that will have everyone coming back for more.

Vegan Broccoli and Sweet Potato Salad

This vegan broccoli and sweet potato salad is a vibrant, hearty dish with the perfect balance of sweet and savory flavors. Roasted sweet potatoes provide a natural sweetness that complements the crunch of fresh broccoli, all dressed in a tangy lemon-tahini dressing. It’s a perfect addition to your holiday menu, offering a nutrient-dense option that’s also incredibly delicious.

Ingredients:

• 2 cups broccoli florets, blanched
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/4 cup tahini
• Juice of 1 lemon
• 1 tbsp maple syrup
• Salt and pepper to taste
• 1/4 tsp smoked paprika
• 1/4 cup chopped fresh parsley
• 1/4 cup pumpkin seeds (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, salt, pepper, and smoked paprika. Spread them evenly on the baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
3. While the sweet potatoes are roasting, blanch the broccoli florets in boiling water for 2-3 minutes until vibrant green. Drain and rinse with cold water to stop the cooking process.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper until smooth.
5. In a large bowl, combine the roasted sweet potatoes, blanched broccoli, and the dressing. Toss gently to coat.
6. Garnish with chopped parsley and pumpkin seeds (if using) before serving.

This sweet potato and broccoli salad is a refreshing yet filling side dish that’s packed with nutrients. The tangy lemon-tahini dressing enhances the natural sweetness of the roasted sweet potatoes, while the fresh broccoli adds a delightful crunch. It’s an ideal dish to serve at your holiday gatherings, offering both flavor and a beautiful pop of color to your table.

Vegan Broccoli and Mushroom Wellington

This vegan broccoli and mushroom Wellington is an elegant and indulgent dish that’s perfect for a holiday main course. A rich mushroom mixture is combined with tender broccoli and wrapped in flaky puff pastry, creating a dish that’s both savory and satisfying. It’s a plant-based twist on the traditional Wellington, offering a festive and hearty meal that will impress your guests.

Ingredients:

• 2 cups broccoli florets, steamed and chopped
• 1 lb mushrooms, finely chopped
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1/4 tsp ground black pepper
• 1 package of vegan puff pastry (2 sheets)
• 1 tbsp plant-based milk (for brushing)
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened.
3. Add the chopped mushrooms to the pan and cook for another 5-7 minutes until the mushrooms release their moisture and become tender.
4. Stir in the soy sauce, thyme, and black pepper. Cook for 2 more minutes, then remove from heat and let cool slightly.
5. In a large bowl, combine the steamed and chopped broccoli with the mushroom mixture, mixing well. Season with salt to taste.
6. Roll out one sheet of puff pastry onto the prepared baking sheet. Spoon the broccoli and mushroom mixture down the center of the pastry.
7. Place the second sheet of puff pastry on top, folding the edges over the filling and sealing the ends. Brush the top with plant-based milk for a golden finish.
8. Bake for 25-30 minutes, or until the pastry is golden and puffed up.
9. Let the Wellington cool for a few minutes before slicing and serving.

This vegan broccoli and mushroom Wellington is a showstopper that brings both flavor and elegance to your holiday table. The savory mushrooms and tender broccoli wrapped in buttery, flaky puff pastry make each bite indulgent and satisfying. It’s a dish that will impress both vegans and non-vegans alike, making it a perfect centerpiece for any festive meal.

Vegan Broccoli and Quinoa Stuffed Peppers

These vegan broccoli and quinoa stuffed peppers are a delightful, colorful dish that combines nutritious broccoli with protein-packed quinoa. The mixture is spiced with cumin and chili powder for a savory kick, and the stuffed peppers are baked until tender, making them a perfect holiday entrée or side dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 2 cups broccoli florets, steamed and chopped
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped cilantro (optional)
• 1/4 cup vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. In a large bowl, combine the cooked quinoa, steamed broccoli, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine.
3. Stuff the bell peppers with the quinoa and broccoli mixture, pressing down gently to ensure they are packed tightly.
4. Drizzle the olive oil over the stuffed peppers and cover the baking dish with foil.
5. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
6. If using, sprinkle vegan cheese on top of the peppers during the last 5 minutes of baking to melt.
7. Garnish with chopped cilantro before serving.

These quinoa-stuffed peppers are a wholesome and satisfying vegan dish that’s packed with flavor. The combination of quinoa, broccoli, black beans, and corn creates a hearty filling, while the spices add a festive warmth. This dish is perfect for holiday gatherings, providing a nutritious and delicious plant-based option for your guests.

Vegan Broccoli and Tofu Stir-Fry

This vegan broccoli and tofu stir-fry is a quick and tasty dish that combines crispy tofu with vibrant broccoli in a savory stir-fry sauce. The dish is easy to prepare and makes for a perfect holiday side or main course, offering a satisfying meal that’s both flavorful and healthy.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 cups broccoli florets
• 2 tbsp sesame oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and sauté for 5-7 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove the tofu from the pan and set it aside.
2. In the same pan, add the broccoli florets and stir-fry for 3-4 minutes until they are bright green and slightly tender.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, ginger, and garlic.
4. Return the tofu to the pan and pour the stir-fry sauce over the tofu and broccoli. Stir well to coat everything in the sauce, cooking for an additional 2-3 minutes.
5. Remove from heat and sprinkle with sesame seeds and green onions before serving.

This stir-fry offers a simple yet delicious combination of tofu and broccoli, making it a perfect holiday dish for those seeking a plant-based option. The crispy tofu adds a satisfying texture, while the savory sauce elevates the flavor of the broccoli. It’s an easy dish to prepare and serve, making it an excellent choice for holiday meals.

Vegan Broccoli and Chickpea Curry

This vegan broccoli and chickpea curry is a warm, hearty dish that’s perfect for the holidays. The combination of tender broccoli and protein-rich chickpeas is simmered in a rich, aromatic curry sauce made with coconut milk and a blend of spices. It’s a comforting, flavorful dish that’s simple to make yet impressive enough for a festive meal.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté for 5-6 minutes until softened and translucent.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for 1-2 minutes to toast the spices.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
5. Add the chickpeas and broccoli florets to the pan, covering and simmering for 10-12 minutes, or until the broccoli is tender.
6. Season with salt and pepper to taste. Serve the curry over cooked rice and garnish with fresh cilantro.

This vegan broccoli and chickpea curry is an aromatic and flavorful dish that’s perfect for any holiday gathering. The creamy coconut milk base and the bold curry spices create a comforting, rich sauce that coats the broccoli and chickpeas beautifully. Served with rice, this dish provides a satisfying, plant-based alternative for your festive spread.

Vegan Broccoli and Potato Bake

This vegan broccoli and potato bake is a comforting, cheesy casserole that’s perfect for holiday dinners. The layers of creamy, dairy-free sauce, tender potatoes, and broccoli make for a rich and satisfying dish. It’s a great alternative to traditional cheesy bakes, offering a plant-based twist that’s sure to be a hit.

Ingredients:

• 4 large potatoes, peeled and sliced thinly
• 2 cups broccoli florets, steamed
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tbsp olive oil
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup vegan breadcrumbs
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a small saucepan, heat olive oil over medium heat. Add the almond milk, nutritional yeast, garlic powder, onion powder, lemon juice, salt, and pepper. Stir to combine, bringing the mixture to a simmer for 2-3 minutes.
3. Layer the sliced potatoes in the bottom of the baking dish. Top with half of the steamed broccoli.
4. Pour half of the creamy sauce over the potatoes and broccoli, spreading it evenly.
5. Add another layer of potatoes and broccoli, followed by the remaining sauce.
6. Sprinkle the top with vegan breadcrumbs and bake for 30-40 minutes, until the potatoes are tender and the top is golden brown.
7. Garnish with fresh parsley before serving.

This vegan broccoli and potato bake is the ultimate comfort food. The creamy, cheesy sauce made from almond milk and nutritional yeast complements the tender potatoes and broccoli perfectly. It’s a satisfying, hearty dish that will add a delicious plant-based option to your holiday table, appealing to both vegans and non-vegans alike.

Vegan Broccoli and Lentil Soup

This vegan broccoli and lentil soup is a filling, nourishing dish that’s perfect for a holiday meal or as a starter to any festive spread. The combination of earthy lentils and vibrant broccoli in a savory broth creates a hearty, warming soup that’s loaded with nutrients. It’s simple to make, yet full of flavor and goodness.

Ingredients:

• 2 cups broccoli florets, chopped
• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes, until softened.
2. Stir in the cumin and turmeric, cooking for another minute to release the flavors of the spices.
3. Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 25-30 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 but still vibrant.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This vegan broccoli and lentil soup is the perfect combination of protein, fiber, and flavor. The lentils provide a hearty base while the broccoli adds a fresh, green crunch. The savory broth, complemented by warming spices, creates a satisfying, filling soup that’s ideal for holiday meals or as a comforting winter starter.

Vegan Broccoli and Cashew Stir-Fry

This vegan broccoli and cashew stir-fry is a vibrant, crunchy dish that combines the rich flavors of cashews with the fresh crispness of broccoli. Tossed in a savory soy-based sauce with a hint of sweetness, this dish is a quick and easy holiday meal that’s both satisfying and nutritious.

Ingredients:

• 2 cups broccoli florets
• 1/2 cup raw cashews, toasted
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp olive oil
• Cooked rice (for serving)
• Sesame seeds (for garnish)

Instructions:

1. In a large pan, heat olive oil over medium-high heat. Add the onion and bell pepper, cooking for 3-4 minutes until softened.
2. Add the broccoli florets and cook for another 5-6 minutes, stirring occasionally, until the broccoli is tender but still crisp.
3. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
4. Pour the sauce over the vegetables and toss to coat evenly. Cook for an additional 2-3 minutes.
5. Stir in the toasted cashews and cook for another minute.
6. Serve the stir-fry over cooked rice and garnish with sesame seeds.

This vegan broccoli and cashew stir-fry is a quick and flavorful dish with a wonderful balance of textures. The toasted cashews add a satisfying crunch, while the savory-sweet sauce brings depth to the fresh broccoli and bell peppers. It’s a fantastic holiday meal that’s both light and filling, perfect for a festive yet healthy dinner option.

Vegan Broccoli and Almond Salad

This vegan broccoli and almond salad is a light yet hearty option for holiday gatherings. The crunch of fresh broccoli, toasted almonds, and a zesty lemon dressing makes it an excellent side dish that complements other holiday foods. Packed with vitamins, fiber, and healthy fats, this salad is as nutritious as it is delicious.

Ingredients:

• 4 cups broccoli florets, blanched
• 1/2 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 1/2 cup dried cranberries
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small pan, toast the almonds over medium heat for 3-4 minutes until golden brown, stirring frequently. Set aside to cool.
2. In a large bowl, combine the blanched broccoli florets, toasted almonds, red onion, and dried cranberries.
3. In a separate small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat all ingredients.
5. Garnish with fresh parsley and serve chilled.

This vegan broccoli and almond salad is a refreshing dish that combines different textures and flavors, making it perfect for holiday meals. The bitterness of the broccoli is balanced by the sweetness of cranberries and the crunch of toasted almonds. The tangy dressing elevates the entire dish, making it a delightful addition to your festive spread.

Vegan Broccoli and Sweet Potato Hash

This vegan broccoli and sweet potato hash is a flavorful, hearty breakfast or brunch option for holiday mornings. The combination of tender sweet potatoes and broccoli with sautéed onions, garlic, and spices creates a savory dish that’s filling yet light. It’s a great way to start the day and will keep you energized throughout your holiday activities.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cups broccoli florets, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until softened and lightly browned.
2. Add the onion and garlic to the skillet and cook for an additional 3-4 minutes until fragrant and softened.
3. Stir in the broccoli florets, smoked paprika, cumin, salt, and pepper. Cover the skillet and cook for another 5-7 minutes until the broccoli is tender.
4. Drizzle the remaining olive oil over the hash and toss everything together.
5. Serve the hash with fresh cilantro and a squeeze of lime juice.

This vegan broccoli and sweet potato hash is a perfect dish for holiday brunch. The combination of sweet potatoes and broccoli creates a satisfying, nutrient-dense meal, while the spices add a warm, earthy flavor. The lime juice gives it a fresh, tangy finish that balances out the richness of the dish, making it an ideal option for the holiday table.

Vegan Broccoli and Tofu Stir-Fry with Peanut Sauce

This vegan broccoli and tofu stir-fry with peanut sauce is a flavorful, protein-packed dish that’s perfect for holiday dinners. The crispy tofu combined with tender broccoli and a creamy, slightly spicy peanut sauce creates a rich, satisfying stir-fry that can be served with rice or noodles for a complete meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/4 cup peanut butter
• 2 tbsp water
• 1 tsp sriracha (optional for spice)
• Salt and pepper to taste
• Sesame seeds (for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Heat 1 tablespoon of olive oil in a large pan over medium-high heat and cook the tofu until golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.
2. In the same pan, add the remaining olive oil and sauté the broccoli, bell pepper, and carrot for 5-7 minutes until tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, peanut butter, water, and sriracha to create the peanut sauce.
4. Add the tofu back to the pan with the vegetables and pour the peanut sauce over the mixture. Stir to coat everything evenly and cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste and serve over rice or noodles. Garnish with sesame seeds.

This vegan broccoli and tofu stir-fry with peanut sauce is a delicious, well-balanced dish with a rich, nutty flavor. The crispy tofu and tender vegetables are perfectly complemented by the creamy peanut sauce, making it an ideal addition to any holiday meal. Serve it with rice or noodles for a complete, satisfying dish.

Vegan Broccoli and Cauliflower Gratin

This vegan broccoli and cauliflower gratin is a comforting, creamy side dish that’s perfect for holiday feasts. Made with a creamy cashew sauce and baked to golden perfection, this gratin combines the freshness of broccoli and cauliflower with a rich, savory flavor. It’s a perfect plant-based alternative to traditional gratins.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 cup cashews, soaked for 4 hours and drained
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup vegan breadcrumbs
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. Steam the broccoli and cauliflower florets for 5-6 minutes, until just tender but still firm.
3. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Place the steamed broccoli and cauliflower in the prepared baking dish. Pour the cashew sauce over the vegetables, spreading it evenly.
5. Sprinkle the vegan breadcrumbs over the top and bake for 20-25 minutes, or until the top is golden and bubbly.
6. Garnish with fresh parsley before serving.

This vegan broccoli and cauliflower gratin is rich, creamy, and comforting, making it the perfect dish for a holiday feast. The cashew-based sauce offers a dairy-free alternative that’s just as indulgent as the traditional version. With the added crunch of breadcrumbs and the freshness of broccoli and cauliflower, it’s a delicious and satisfying holiday side dish.

Note: More recipes​ are coming soon!