25+ Flavorful Saturday Vegan Broccoli Recipes to Elevate Your Meals

Saturdays are all about unwinding, recharging, and enjoying wholesome meals that nourish both the body and soul.

If you’re looking for a fresh, healthy, and delicious way to spice up your Saturday meals, look no further than broccoli!

This versatile vegetable is packed with vitamins, fiber, and antioxidants, making it the perfect star ingredient for your weekend meals.

Whether you’re craving something light for lunch, hearty for dinner, or even a creative snack, these 25+ Saturday vegan broccoli recipes have got you covered.

From stir-fries and casseroles to salads and bowls, there’s something here for every palate.

So, get ready to embrace the goodness of broccoli and elevate your Saturday meals to a whole new level!

25+ Flavorful Saturday Vegan Broccoli Recipes to Elevate Your Meals

Broccoli is more than just a side dish—it’s a nutrient-packed powerhouse that can be the center of your meal.

These 25+ vegan recipes prove that broccoli doesn’t have to be boring or bland. Whether you enjoy it steamed, roasted, or in a comforting casserole, there’s a recipe here to suit every taste.

So, this Saturday, take the opportunity to try something new, boost your nutrition, and enjoy the delicious flavors that broccoli has to offer.

With these vibrant, satisfying dishes, your Saturday meals will not only be healthy but also incredibly tasty. Happy cooking and enjoy every bite!

Vegan Creamy Broccoli Soup

A warm, comforting bowl of vegan creamy broccoli soup is perfect for a cozy Saturday. This nutrient-rich soup is loaded with the goodness of broccoli, blended to a silky texture, and complemented with subtle spices and plant-based cream. It’s hearty enough to enjoy as a meal and light enough for a quick lunch option.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk or coconut milk
• Salt and pepper to taste
• Optional: Nutritional yeast or vegan Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant.
2. Add broccoli florets and potatoes. Stir well for 2 minutes.
3. Pour in vegetable broth, bring to a boil, then reduce heat and let it simmer for 20 minutes or until broccoli and potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a blender.
5. Stir in almond milk, season with salt and pepper, and heat gently for 5 more minutes.
6. Serve warm, garnished with nutritional yeast or vegan Parmesan if desired.

This creamy broccoli soup is a delightful way to nourish your body with vitamins and fiber while indulging in a rich, velvety texture. It’s a satisfying dish that pairs wonderfully with crusty bread or a light salad.

Roasted Broccoli Buddha Bowl

This roasted broccoli Buddha bowl is a vibrant, wholesome meal packed with flavors, textures, and nutrients. Perfect for a relaxed Saturday, it combines tender roasted broccoli, crispy chickpeas, fresh veggies, and a tangy tahini dressing.

Ingredients:

• 2 cups broccoli florets
• 1 cup cooked quinoa
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 avocado, sliced
• 1 carrot, shredded
• 1 cup mixed greens
• Salt and pepper to taste

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2-3 tbsp water

Instructions:

1. Preheat your oven to 400°F (200°C). Toss broccoli florets and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
2. Cook quinoa according to package instructions and set aside.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
4. Assemble the bowl: Start with a base of quinoa and mixed greens, then add roasted broccoli and chickpeas, avocado slices, and shredded carrots. Drizzle with tahini dressing.
5. Serve immediately and enjoy the symphony of flavors.

This Buddha bowl is as delightful to look at as it is to eat. It’s a balanced meal that will keep you energized and satisfied all day.

Broccoli Stir-Fry with Sesame Tofu

A quick and flavorful broccoli stir-fry with sesame tofu is a great way to spice up your Saturday dinner. This dish combines crisp-tender broccoli and golden tofu in a savory sesame sauce, making it a crowd-pleasing meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 2 tbsp sesame oil
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp sesame seeds
• Cooked rice or noodles for serving

Instructions:

1. Heat 1 tbsp sesame oil in a skillet over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
2. In the same skillet, add the remaining sesame oil, broccoli, and bell pepper. Stir-fry for 5-7 minutes until the vegetables are crisp-tender.
3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic. Pour the sauce over the vegetables and tofu, stirring to coat evenly. Cook for 2 minutes.
4. Sprinkle with sesame seeds before serving over rice or noodles.

This stir-fry is a wonderful way to enjoy a satisfying and nutrient-packed meal. The combination of sesame tofu and broccoli ensures a perfect balance of protein and flavor, making it an unforgettable dish for your vegan Saturday.

Vegan Broccoli and Lentil Salad

This fresh, crunchy broccoli and lentil salad is packed with plant-based protein and fiber, making it an ideal light yet filling dish for a Saturday meal. The earthy lentils complement the crisp broccoli, while the tangy lemon dressing brings everything together in a refreshing way.

Ingredients:

• 2 cups broccoli florets
• 1 cup cooked green or brown lentils
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Steam or blanch the broccoli florets for about 2 minutes until tender yet crisp. Drain and set aside to cool.
2. In a large bowl, combine cooked lentils, broccoli, onion, tomatoes, cucumber, and parsley.
3. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

This broccoli and lentil salad is a vibrant, nutrient-packed option that can be enjoyed on its own or as a side dish. The combination of vegetables, lentils, and tangy dressing makes for a light yet satisfying meal.

Vegan Broccoli and Mushroom Tacos

For a creative twist on Taco Night, these vegan broccoli and mushroom tacos are a perfect choice. The savory mushrooms and tender broccoli pair beautifully with crunchy taco shells and a zesty sauce, creating a delicious and satisfying meal.

Ingredients:

• 1 cup broccoli florets, chopped
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 6 small corn tortillas
• 1/2 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

For the sauce:

• 2 tbsp vegan sour cream
• 1 tbsp lime juice
• 1/2 tsp chili powder

Instructions:

1. Heat olive oil in a skillet over medium heat. Add mushrooms and broccoli, cooking for about 7-10 minutes until tender. Season with cumin, paprika, garlic powder, salt, and pepper.
2. In a small bowl, mix vegan sour cream, lime juice, and chili powder to create the sauce.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble the tacos by placing the mushroom and broccoli mixture in each tortilla, topping with avocado slices, fresh cilantro, and a drizzle of the sauce.
5. Serve with lime wedges for an extra burst of flavor.

These vegan broccoli and mushroom tacos are bursting with flavor and texture. The combination of earthy mushrooms, tender broccoli, and the creamy sauce creates a taco experience that’s both satisfying and fresh.

Broccoli and Sweet Potato Buddha Bowl

This vibrant broccoli and sweet potato Buddha bowl is a wholesome and filling dish that’s perfect for a satisfying Saturday lunch or dinner. The roasted sweet potatoes add sweetness, while the broccoli brings crunch and nutritional value, all complemented by a savory tahini dressing.

Ingredients:

• 2 cups broccoli florets
• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground turmeric
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup chickpeas, roasted or canned
• 1/4 cup red cabbage, shredded
• 1/4 cup pumpkin seeds

For the tahini dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp warm water

Instructions:

1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, turmeric, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
2. Steam or blanch the broccoli until tender-crisp.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and warm water until smooth.
4. Assemble the Buddha bowl by layering quinoa, roasted sweet potatoes, broccoli, chickpeas, cabbage, and pumpkin seeds. Drizzle with tahini dressing.
5. Serve immediately and enjoy the wholesome combination of flavors and textures.

This Buddha bowl is a filling and nutrient-dense meal, offering a variety of flavors that will leave you feeling satisfied and nourished. The roasted sweet potatoes provide sweetness, while the tahini dressing adds a creamy, tangy finish.

Vegan Broccoli Alfredo Pasta

Vegan broccoli alfredo pasta is a creamy, dreamy dish that combines the richness of a classic alfredo sauce with the nutritional benefits of broccoli. This plant-based version is made with cashews and nutritional yeast for a creamy texture and savory flavor that’s perfect for a relaxing Saturday meal.

Ingredients:

• 2 cups broccoli florets
• 8 oz pasta (such as fettuccine or penne)
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook pasta according to package instructions. During the last 3 minutes of cooking, add broccoli florets to the pot to steam.
2. Drain pasta and broccoli, then set aside.
3. In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Pour the cashew sauce over the pasta and broccoli, stirring to coat evenly.
5. Serve with a sprinkle of fresh parsley for garnish.

This vegan broccoli alfredo pasta is the ultimate comfort food with a healthy twist. The cashew-based sauce provides the creamy texture of traditional alfredo, while the broccoli adds a vibrant burst of flavor and nutrition.

Vegan Broccoli and Tofu Stir-Fry

This vegan broccoli and tofu stir-fry is quick to prepare, full of flavor, and loaded with protein, making it a perfect Saturday meal. The tofu is crispy on the outside, tender on the inside, and pairs beautifully with the crisp broccoli and savory soy sauce glaze.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame seeds
• Cooked rice for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.
2. In the same skillet, add garlic, ginger, onion, and bell pepper. Stir-fry for 2-3 minutes until vegetables begin to soften.
3. Add broccoli florets and stir-fry for another 4-5 minutes until tender-crisp.
4. In a small bowl, mix soy sauce, maple syrup, and rice vinegar. Pour the sauce over the vegetables, stir well, and cook for 2 more minutes.
5. Add the tofu back into the skillet, tossing everything together. Serve with sesame seeds on top and over cooked rice.

This stir-fry is a flavorful, satisfying dish that’s not only easy to make but also packed with nutrients. The crispy tofu and broccoli create a wonderful contrast, and the savory sauce ties everything together perfectly.

Vegan Broccoli and Cauliflower Rice Bowl

A healthy and hearty dish, this vegan broccoli and cauliflower rice bowl is packed with flavor and nutrition. The cauliflower rice offers a low-carb base, while the broccoli adds a crunchy texture. Top it off with a tangy lemon-tahini dressing for an extra burst of flavor.

Ingredients:

• 2 cups broccoli florets
• 1 small cauliflower, grated into rice-sized pieces
• 1 tbsp olive oil
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 2-3 tbsp water

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add grated cauliflower and cook, stirring occasionally, for 5-7 minutes until it begins to soften.
2. Add broccoli florets to the skillet and sauté for an additional 5 minutes until both the cauliflower rice and broccoli are tender but still slightly crisp.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth.
4. To assemble, place the cauliflower rice and broccoli mixture in a bowl. Top with red onion, cherry tomatoes, cucumber, and parsley. Drizzle with lemon-tahini dressing.
5. Serve immediately and enjoy the fresh, nourishing flavors.

This broccoli and cauliflower rice bowl is a light yet satisfying meal. The combination of tender cauliflower rice, crispy broccoli, and fresh vegetables is made even better with the creamy, zesty tahini dressing.

Vegan Broccoli and Chickpea Curry

This rich and flavorful vegan broccoli and chickpea curry is a perfect Saturday dinner for those who crave bold, warming flavors. The creamy coconut milk and aromatic spices create a comforting sauce, while the broccoli and chickpeas make the dish hearty and satisfying.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and softened, about 5 minutes.
2. Add curry powder, cumin, and turmeric, stirring well to coat the onions and garlic in the spices.
3. Pour in the coconut milk and bring to a simmer. Add the chickpeas and broccoli, and cook for 10-15 minutes, until the broccoli is tender and the sauce has thickened.
4. Season with salt and pepper to taste.
5. Serve the curry over a bed of rice for a complete meal.

This broccoli and chickpea curry is rich, creamy, and packed with flavor. It’s the perfect dish for a cozy Saturday evening, offering a balance of hearty ingredients with bold, aromatic spices.

Vegan Broccoli and Avocado Toast

Simple yet satisfying, this vegan broccoli and avocado toast is the ultimate Saturday breakfast or brunch. The creamy avocado complements the slight bitterness of the sautéed broccoli, all on top of crispy toasted bread, making it a delicious and nutritious meal.

Ingredients:

• 1 ripe avocado
• 2 slices whole-grain or sourdough bread
• 1 cup broccoli florets
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Toast the bread slices until crispy and golden brown.
2. Heat olive oil in a small skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add broccoli florets and cook for about 5 minutes, stirring occasionally, until tender and slightly crispy.
3. Mash the avocado in a small bowl and stir in lemon juice, salt, and pepper.
4. Spread the mashed avocado generously on each slice of toast.
5. Top with sautéed broccoli and a sprinkle of red pepper flakes if desired.
6. Serve immediately and enjoy this fresh and filling meal.

This vegan broccoli and avocado toast is a quick, nutrient-packed option that’s perfect for a lazy Saturday morning or brunch. The creamy avocado and savory broccoli provide a satisfying combination of flavors and textures.

Vegan Broccoli and Sweet Potato Chili

This hearty vegan broccoli and sweet potato chili is a perfect way to warm up on a chilly Saturday. Packed with nutritious vegetables, beans, and spices, it’s a comforting and filling dish that’s perfect for a cozy night in. The sweet potatoes add a natural sweetness that balances the savory flavors of the chili.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 cups broccoli florets
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
2. Add sweet potatoes, chili powder, cumin, and smoked paprika, stirring to coat the vegetables with the spices.
3. Pour in the diced tomatoes, kidney beans, black beans, and about 2 cups of water. Bring to a simmer and cook for 15-20 minutes, or until the sweet potatoes are tender.
4. Add the broccoli florets and cook for another 5-7 minutes, until the broccoli is tender.
5. Season with salt and pepper to taste, and serve garnished with fresh cilantro.

This vegan broccoli and sweet potato chili is a comforting and filling meal that’s perfect for a cozy weekend. It’s packed with plant-based protein, fiber, and loads of flavor, making it a nourishing and satisfying dish.

Vegan Broccoli and Tempeh Stir-Fry

This vegan broccoli and tempeh stir-fry is a vibrant, protein-packed meal that’s easy to make and full of bold flavors. Tempeh adds a nutty texture, while the broccoli provides a nice crunch, all enveloped in a delicious stir-fry sauce. This dish is perfect for a healthy and quick Saturday dinner.

Ingredients:

• 1 block tempeh, cut into cubes
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp cornstarch (optional, for crisping tempeh)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• Cooked rice for serving

Instructions:

1. In a small bowl, mix soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch (if using), garlic, and ginger to create the stir-fry sauce.
2. Heat a large skillet or wok over medium heat. Add tempeh cubes and cook until golden brown and crispy on all sides, about 7-10 minutes.
3. Add the broccoli, bell pepper, and onion to the skillet, stirring frequently. Cook for 5-7 minutes until the vegetables are tender-crisp.
4. Pour the stir-fry sauce over the tempeh and vegetables, stirring to coat evenly. Cook for an additional 2 minutes, allowing the sauce to thicken and coat the ingredients.
5. Serve hot over cooked rice for a complete meal.

This vegan broccoli and tempeh stir-fry is an incredibly flavorful and satisfying dish, providing a perfect balance of protein, fiber, and healthy fats. It’s a quick and easy meal that can be enjoyed any day of the week but is especially great for a low-effort Saturday dinner.

Vegan Broccoli and Rice Casserole

This comforting vegan broccoli and rice casserole is a delicious, easy-to-make dish that combines the creaminess of a vegan sauce with the heartiness of brown rice and broccoli. Perfect for a Saturday dinner, it’s a crowd-pleaser that’s also incredibly satisfying.

Ingredients:

• 2 cups broccoli florets
• 1 cup cooked brown rice
• 1 cup canned coconut milk
• 1/4 cup nutritional yeast
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Steam the broccoli florets until tender, about 4-5 minutes.
3. In a small saucepan, heat olive oil over medium heat. Add garlic powder and cook for 1 minute, then add coconut milk, nutritional yeast, Dijon mustard, salt, and pepper. Stir and bring to a simmer, cooking for 3-4 minutes until the sauce thickens.
4. In a large mixing bowl, combine cooked rice, steamed broccoli, and the sauce. Stir well to combine.
5. Transfer the mixture to a greased casserole dish and top with breadcrumbs, if using.
6. Bake for 20 minutes, until the top is golden brown.

This vegan broccoli and rice casserole is a hearty, wholesome meal that’s perfect for feeding a crowd or enjoying as leftovers. It’s comforting, creamy, and packed with nutrients, making it a perfect choice for a relaxing Saturday night dinner.

Vegan Broccoli and Spinach Stuffed Pita

For a light and fresh Saturday lunch, this vegan broccoli and spinach stuffed pita is quick, healthy, and incredibly delicious. The combination of steamed broccoli, fresh spinach, and creamy hummus makes for a satisfying filling, while the warm pita bread brings everything together perfectly.

Ingredients:

• 2 whole-wheat pita pockets
• 2 cups broccoli florets
• 1 cup fresh spinach
• 1/4 cup hummus
• 1 small cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Steam the broccoli florets until tender, about 4-5 minutes.
2. Cut the pita pockets in half and warm them in the oven or on a dry skillet.
3. In each pita half, spread a layer of hummus, then add the steamed broccoli, fresh spinach, cucumber slices, and red onion.
4. Drizzle with lemon juice, and season with salt and pepper.
5. Serve immediately for a light, satisfying meal.

This vegan broccoli and spinach stuffed pita is a quick and healthy meal that’s perfect for a laid-back Saturday lunch. It’s fresh, creamy, and packed with flavor, making it an ideal choice when you’re craving something light but nourishing.

Note: More recipes​ are coming soon!