30+ Easy & Healthy Sunday Vegan Broccoli Recipes for Every Craving

When it comes to planning a Sunday meal, we all want something comforting, nourishing, and delicious.

If you’re looking to incorporate more plant-based meals into your weekend routine, vegan broccoli recipes are a fantastic choice!

Broccoli is a versatile vegetable that’s packed with nutrients, offering everything from protein to fiber, vitamins, and antioxidants.

Not only is it great for your health, but it’s also delicious in a variety of dishes—from soups and salads to casseroles and stir-fries.

Whether you’re vegan or just looking for a lighter, plant-based meal, these 30+ Sunday vegan broccoli recipes will bring bold flavors and health benefits to your table.

In this blog, you’ll find a range of broccoli-based dishes that are perfect for a cozy Sunday meal.

Whether you’re cooking for yourself or feeding a family, you’ll discover simple, flavorful recipes that will help you enjoy the goodness of broccoli in every bite.

So grab your apron and get ready to explore these amazing vegan broccoli dishes!

30+ Easy & Healthy Sunday Vegan Broccoli Recipes for Every Craving

Broccoli is not just for side dishes anymore; it’s the star of the show in these amazing vegan recipes!

Whether you’re a vegan or just want to enjoy a lighter, healthier meal, these 30+ Sunday vegan broccoli recipes provide endless possibilities.

From creamy soups to fresh salads, hearty casseroles, and flavorful stir-fries, each recipe offers a unique way to enjoy this versatile vegetable.

Not only will these dishes satisfy your taste buds, but they’ll also nourish your body with plant-based goodness.

So next Sunday, why not try something new? Explore these mouthwatering vegan broccoli recipes and create a meal that’s both wholesome and delicious.

Whether you’re feeding a crowd or preparing a solo feast, these dishes are perfect for any occasion. Happy cooking, and enjoy your plant-powered Sunday meal!

Vegan Broccoli and Chickpea Curry

This Vegan Broccoli and Chickpea Curry is a flavorful, hearty dish that combines tender broccoli, protein-packed chickpeas, and a rich coconut milk-based curry sauce. The spices like turmeric, cumin, and coriander give it a bold and aromatic flavor that’s perfect for a comforting Sunday meal. The curry is easy to make and can be served with rice or naan for a complete meal.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (optional for heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Rice or naan for serving

Instructions:

1. Heat olive oil in a large pot or skillet over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Add the garlic and ginger and sauté for an additional 1 minute, until fragrant.
3. Stir in the curry powder, cumin, turmeric, and chili powder. Cook for another minute to allow the spices to bloom.
4. Add the chickpeas, coconut milk, and vegetable broth. Stir well to combine.
5. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
6. Add the broccoli florets and cook for an additional 5-7 minutes, until the broccoli is tender but still vibrant.
7. Season with salt and pepper to taste, and garnish with fresh cilantro.
8. Serve over rice or with naan for a satisfying meal.

This Vegan Broccoli and Chickpea Curry is a delicious and nutritious dish that will warm you up on a Sunday. The combination of tender broccoli, hearty chickpeas, and creamy coconut milk creates a comforting yet satisfying meal. The spices offer a balanced flavor, and the coconut milk provides a subtle sweetness to balance the heat. This curry is also versatile, allowing you to adjust the spice levels and add other vegetables like bell peppers or spinach to make it your own. It’s a great dish for meal prep, as it stores well and tastes even better the next day!

Vegan Broccoli and Cashew Stir-Fry

This Vegan Broccoli and Cashew Stir-Fry is a crunchy, satisfying dish that’s perfect for a Sunday dinner. The combination of fresh broccoli, roasted cashews, and a savory soy-based sauce creates a rich and tasty meal. With just a few simple ingredients, this stir-fry comes together in no time, making it a great option for a quick, healthy, and flavorful vegan meal.

Ingredients:

• 3 cups broccoli florets
• 1/2 cup roasted cashews
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 1 tablespoon maple syrup or agave
• 1 tablespoon sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the broccoli and stir-fry for about 5 minutes, until it starts to become tender but still has a crunch.
2. Add the bell pepper, carrot, and garlic to the pan. Stir-fry for another 3-4 minutes, until the vegetables are just tender.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and maple syrup.
4. Pour the sauce over the vegetables and stir well to coat. Cook for another 2-3 minutes to let the sauce thicken slightly.
5. Stir in the roasted cashews and cook for an additional minute.
6. Serve over cooked rice or noodles and garnish with sesame seeds, if desired.

This Vegan Broccoli and Cashew Stir-Fry is a vibrant and flavorful dish that’s perfect for a quick and easy Sunday meal. The crisp-tender broccoli paired with the sweet and savory sauce creates a satisfying combination, while the roasted cashews add a delightful crunch. Whether served over rice or noodles, this stir-fry is not only healthy and filling but also packed with protein, fiber, and healthy fats. It’s a great dish for weeknight dinners or meal prep, as it’s versatile and can be customized with other vegetables like snap peas or mushrooms.

Vegan Broccoli and Potato Bake

This Vegan Broccoli and Potato Bake is a comforting, hearty casserole perfect for a Sunday feast. The dish features layers of tender potatoes, fresh broccoli, and a rich, creamy vegan cheese sauce. Baked to golden perfection, it’s an ideal option for anyone craving a satisfying, dairy-free alternative to traditional cheesy casseroles. It’s a crowd-pleaser that even non-vegans will enjoy!

Ingredients:

• 4 medium potatoes, thinly sliced
• 2 cups broccoli florets, steamed or blanched
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/2 cup water
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup breadcrumbs (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. Layer the bottom of the dish with the thinly sliced potatoes. Sprinkle with a little salt and pepper.
3. Steam or blanch the broccoli florets until just tender, about 4-5 minutes, and set aside.
4. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, dijon mustard, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. Pour the creamy cashew cheese sauce over the potatoes and spread it out evenly.
6. Add a layer of steamed broccoli on top, followed by a final layer of potato slices.
7. If desired, sprinkle the top with breadcrumbs for a crispy topping.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the potatoes are tender.
9. Garnish with fresh parsley before serving.

This Vegan Broccoli and Potato Bake is the perfect Sunday comfort food that’s both rich and nourishing. The creamy cashew cheese sauce adds a luxurious texture that pairs beautifully with the tender potatoes and broccoli. This dish is sure to be a hit at family dinners or potlucks, and it’s versatile enough to be served as a main or a side dish. You can easily customize it by adding other vegetables like carrots or zucchini, or even topping it with some vegan cheese for an extra cheesy flavor. Whether you’re vegan or not, this bake will satisfy your cravings for something creamy and comforting!

Vegan Broccoli and Tofu Stir-Fry

This Vegan Broccoli and Tofu Stir-Fry is a delicious and wholesome dish that’s perfect for a Sunday meal. The combination of crisp broccoli, crispy tofu, and a savory stir-fry sauce makes this a protein-packed and flavorful dish. It’s a quick and easy meal that you can prepare in under 30 minutes, making it ideal for a busy day when you still want something nutritious and satisfying.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1/4 cup water
• 1 teaspoon cornstarch (optional for thickening)
• Sesame seeds for garnish
• Cooked rice for serving

Instructions:

1. Press the tofu for 15-20 minutes to remove excess moisture, then cut into cubes.
2. Heat olive oil in a large pan or wok over medium heat. Add the tofu cubes and cook for 7-8 minutes, flipping occasionally, until golden and crispy on all sides.
3. Remove the tofu from the pan and set aside. In the same pan, add the garlic and ginger and sauté for 1-2 minutes, until fragrant.
4. Add the broccoli florets and stir-fry for 5-6 minutes, until the broccoli is tender but still crisp.
5. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, water, and cornstarch (if using).
6. Pour the sauce over the broccoli and tofu, stirring to coat. Cook for an additional 2-3 minutes, until the sauce thickens slightly.
7. Serve over cooked rice and garnish with sesame seeds.

This Vegan Broccoli and Tofu Stir-Fry is a quick and satisfying dish that’s bursting with flavor. The crispy tofu adds a nice texture that complements the tender broccoli, while the savory sauce ties everything together with a touch of sweetness from the maple syrup. It’s a well-rounded meal that’s high in protein, fiber, and healthy fats, making it a great choice for a nourishing Sunday dinner. The recipe can also be easily customized with other veggies like bell peppers, carrots, or snap peas, depending on what you have on hand. It’s a dish that’s sure to please everyone at the table!

Vegan Broccoli and Sweet Potato Salad

This Vegan Broccoli and Sweet Potato Salad is a vibrant, nutrient-packed dish that makes for a perfect Sunday lunch or side. The combination of roasted sweet potatoes, crisp-tender broccoli, and a tangy lemon-tahini dressing offers a refreshing yet hearty meal. It’s not only rich in vitamins and fiber but also incredibly flavorful, with a balance of sweetness from the potatoes and tang from the dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 cups broccoli florets, steamed or blanched
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (or more for desired consistency)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them out in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they’re golden and tender.
3. While the sweet potatoes are roasting, steam or blanch the broccoli florets for about 4-5 minutes, until tender but still bright green.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, cumin, and smoked paprika until smooth and creamy. Adjust the water to achieve your desired dressing consistency.
5. Once the sweet potatoes are done, combine them with the steamed broccoli in a large bowl.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Garnish with fresh parsley and serve.

This Vegan Broccoli and Sweet Potato Salad is a nourishing and satisfying dish that’s perfect for a light yet hearty Sunday meal. The sweet roasted potatoes pair wonderfully with the tender broccoli and the creamy, tangy tahini dressing. The cumin and smoked paprika add depth of flavor, making every bite deliciously unique. This salad is not only visually appealing with its vibrant colors, but it’s also packed with vitamins, antioxidants, and healthy fats. It’s a versatile dish that can be enjoyed warm or cold and works well as a side dish or a light main course. It also makes a great meal prep option for the week ahead!

Vegan Broccoli and Avocado Toast

Vegan Broccoli and Avocado Toast is a nutritious and easy-to-make dish perfect for a light yet filling Sunday brunch. The creamy avocado pairs perfectly with crisp, lightly sautéed broccoli, creating a satisfying topping for your toast. It’s a simple, quick recipe that’s packed with healthy fats, fiber, and vitamins, making it a perfect way to fuel your day.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1 avocado, mashed
• 1 cup broccoli florets, sautéed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Sesame seeds or sunflower seeds for garnish

Instructions:

1. Heat olive oil in a small pan over medium heat. Add the broccoli florets and sauté for 3-4 minutes, until tender and slightly browned.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper until smooth.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. Top with the sautéed broccoli and sprinkle with red pepper flakes, if desired.
5. Garnish with sesame seeds or sunflower seeds for added crunch.

Vegan Broccoli and Avocado Toast is a simple yet satisfying dish that offers a perfect balance of creamy, crunchy, and savory flavors. The mashed avocado provides a rich and creamy base, while the sautéed broccoli adds a healthy and hearty touch. It’s a great option for breakfast, brunch, or even a light lunch, and it’s packed with nutrients like healthy fats, fiber, and vitamins. This recipe is incredibly versatile—feel free to add other toppings like tomatoes, hemp seeds, or nutritional yeast for extra flavor. It’s a quick, wholesome meal that will leave you feeling energized and satisfied.

Vegan Broccoli and Chickpea Curry

This Vegan Broccoli and Chickpea Curry is a comforting, spicy, and flavorful dish that’s perfect for a Sunday meal. Packed with tender broccoli, hearty chickpeas, and a rich, aromatic coconut milk-based sauce, this curry is full of warming spices like turmeric, cumin, and coriander. It’s a filling, nutrient-rich dish that’s naturally vegan and gluten-free, and it pairs wonderfully with rice or flatbread for a complete meal.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (optional, for heat)
• Salt and pepper to taste
• 1/2 cup vegetable broth or water
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large pan or Dutch oven over medium heat. Add the onion and sauté for 3-4 minutes until softened.
2. Add the garlic and ginger, cooking for another 1-2 minutes, until fragrant.
3. Stir in the turmeric, cumin, coriander, and chili powder (if using). Cook for 1 minute to toast the spices.
4. Add the chickpeas, broccoli florets, coconut milk, and vegetable broth to the pan. Stir to combine.
5. Bring the curry to a simmer, cover, and cook for 10-12 minutes, or until the broccoli is tender and the curry has thickened.
6. Season with salt and pepper to taste.
7. Serve the curry over cooked rice or with naan, and garnish with fresh cilantro.

This Vegan Broccoli and Chickpea Curry is a perfect dish to warm you up on a cool Sunday. The creamy coconut milk, paired with the bold spices and tender chickpeas, creates a rich, flavorful sauce that complements the broccoli beautifully. It’s an easy-to-make, one-pot meal that’s both filling and nutritious, packed with protein from the chickpeas and fiber from the broccoli. This curry is also versatile—you can swap out the broccoli for other vegetables like cauliflower, zucchini, or spinach. Whether you enjoy it with rice or flatbread, it’s a comforting meal that’s sure to satisfy your taste buds and keep you full for hours.

Vegan Broccoli and Cashew Stir-Fry

This Vegan Broccoli and Cashew Stir-Fry is a crunchy, savory dish that combines the vibrant flavors of broccoli, cashews, and a flavorful stir-fry sauce. Quick and easy to prepare, this dish makes for a perfect Sunday dinner or weeknight meal. The cashews add a satisfying crunch, while the sauce provides a tangy, umami flavor that ties everything together. It’s a healthy, protein-packed meal that’s full of flavor and texture.

Ingredients:

• 2 cups broccoli florets
• 1/2 cup unsalted cashews
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• Cooked rice for serving
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium heat. Add the cashews and toast them for 2-3 minutes until golden. Remove the cashews from the pan and set aside.
2. In the same pan, add the onion and sauté for 3-4 minutes until softened.
3. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Stir in the broccoli florets and cook for 5-6 minutes, until they are tender but still crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and chili flakes (if using).
6. Pour the sauce over the vegetables and stir well to coat. Cook for another 2-3 minutes, until the sauce thickens slightly.
7. Add the toasted cashews back into the pan and toss to combine.
8. Serve over cooked rice and garnish with fresh cilantro.

This Vegan Broccoli and Cashew Stir-Fry is a delightful dish that combines savory, crunchy, and slightly sweet flavors in every bite. The cashews add a delicious crunch that contrasts perfectly with the tender broccoli, while the stir-fry sauce brings all the ingredients together with a hint of tanginess and sweetness. This dish is quick to make and can be served over rice for a complete meal. Not only is it packed with healthy fats from the cashews, but it also provides plenty of fiber and vitamins from the broccoli. Whether you enjoy it as a main course or a side dish, it’s a satisfying and nutritious option for your Sunday meal.

Vegan Broccoli and Lentil Soup

Vegan Broccoli and Lentil Soup is a hearty and wholesome meal, perfect for a cozy Sunday dinner. This nourishing soup is full of protein-packed lentils, tender broccoli, and flavorful herbs and spices. It’s a one-pot dish that’s easy to prepare and perfect for meal prepping. Whether you’re looking for a comforting soup to warm up on a chilly day or a filling meal that’s loaded with nutrients, this recipe has you covered.

Ingredients:

• 2 cups broccoli florets
• 1 cup dry lentils (green or brown)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 6 cups vegetable broth
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and carrots, sautéing for 5 minutes until softened.
2. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the turmeric, cumin, coriander, and cinnamon, cooking for 1 minute to toast the spices.
4. Add the lentils and vegetable broth, bring the soup to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
5. Add the broccoli florets to the pot and cook for an additional 5-7 minutes, until the broccoli is tender.
6. Season with salt and pepper to taste.
7. Serve the soup with a squeeze of lemon juice for added brightness.

This Vegan Broccoli and Lentil Soup is a perfect choice for a filling, nutrient-packed meal on a Sunday. The combination of lentils and broccoli makes this soup hearty and satisfying, while the warm spices like cumin and turmeric add depth and warmth to the flavor. It’s also incredibly versatile—you can adjust the seasonings to suit your taste and add other vegetables like spinach, kale, or zucchini. This soup is rich in protein, fiber, and vitamins, making it a balanced and healthy choice for any meal. Serve it with a slice of crusty bread or a side salad for a complete meal that will leave you feeling full and nourished.

Vegan Broccoli and Sweet Potato Casserole

This Vegan Broccoli and Sweet Potato Casserole is a hearty, flavorful dish that makes for a satisfying Sunday meal. The sweetness of the roasted sweet potatoes pairs beautifully with the tender broccoli and creamy, dairy-free sauce. Baked to perfection, this casserole is not only comforting but also packed with vitamins, fiber, and healthy fats. Perfect as a main course or a side dish, it’s a wholesome choice for a Sunday gathering or family dinner.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 2 cups broccoli florets
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup nutritional yeast
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup panko breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, or until soft and lightly browned.
3. While the sweet potatoes are roasting, steam the broccoli florets until tender, about 5-7 minutes.
4. In a small saucepan, combine the almond milk, nutritional yeast, tahini, garlic powder, turmeric, salt, and pepper. Heat over medium heat, stirring occasionally, until warmed through and smooth. Adjust seasoning to taste.
5. In a large mixing bowl, combine the roasted sweet potatoes, steamed broccoli, and sauce. Stir to combine, making sure the vegetables are coated in the creamy sauce.
6. Transfer the mixture to a greased casserole dish. If using, sprinkle the panko breadcrumbs on top for added crunch.
7. Bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.
8. Serve hot, garnished with fresh herbs if desired.

This Vegan Broccoli and Sweet Potato Casserole is an ultimate comfort food for Sunday. The roasted sweet potatoes bring a natural sweetness that contrasts beautifully with the savory broccoli, while the creamy, flavorful tahini-based sauce ties everything together. This casserole is not only delicious but also incredibly nourishing, packed with fiber, antioxidants, and healthy fats. The optional panko topping adds a satisfying crunch, making each bite a perfect combination of texture and flavor. Whether you enjoy it as a main dish or a side, this casserole is a crowd-pleasing meal that’s perfect for family dinners or gatherings.

Vegan Broccoli and Tofu Stir-Fry

This Vegan Broccoli and Tofu Stir-Fry is a quick, healthy, and flavor-packed meal, perfect for a Sunday dinner. Crispy tofu and tender broccoli are tossed in a savory stir-fry sauce made with soy sauce, sesame oil, garlic, and ginger. The result is a crispy, juicy tofu and vibrant broccoli combination that’s filling and satisfying. It’s a versatile dish that pairs well with rice or noodles for a complete and wholesome meal.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, sliced (for garnish)
• Sesame seeds for garnish
• Cooked rice or noodles for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the tofu into cubes and toss with cornstarch, soy sauce, and a pinch of salt. Spread the tofu cubes evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. While the tofu is baking, heat olive oil in a large pan over medium heat. Add the broccoli and sauté for 5-6 minutes, until tender but still bright green.
4. In a small bowl, whisk together the sesame oil, rice vinegar, maple syrup, soy sauce, garlic, and ginger to make the stir-fry sauce.
5. Once the tofu is done baking, add it to the pan with the broccoli. Pour the stir-fry sauce over the tofu and broccoli and toss to coat.
6. Cook for another 2-3 minutes to heat through and allow the sauce to thicken slightly.
7. Serve the stir-fry over cooked rice or noodles and garnish with green onions and sesame seeds.

This Vegan Broccoli and Tofu Stir-Fry is a vibrant, savory, and satisfying meal that’s perfect for a Sunday. The crispy tofu, tender broccoli, and flavorful sauce come together in perfect harmony to create a dish that’s both comforting and nutritious. The tofu adds protein while the broccoli provides essential vitamins and fiber, making this stir-fry a balanced and filling option. The stir-fry sauce gives it a delightful savory-sweet flavor with a hint of umami, while the sesame seeds and green onions provide a nice finishing touch. Serve it with rice or noodles for a complete, wholesome meal that will leave you feeling nourished and satisfied.

Vegan Broccoli and Quinoa Salad

This Vegan Broccoli and Quinoa Salad is a refreshing, light, and nutritious dish that’s perfect for a Sunday lunch or dinner. The salad combines tender steamed broccoli, protein-packed quinoa, and a tangy lemon-tahini dressing. It’s a great dish to prepare ahead of time and is perfect for meal prepping, making it a fantastic option for a healthy Sunday meal. The variety of textures and flavors, from the crunchy broccoli to the creamy dressing, makes this salad both satisfying and delicious.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups broccoli florets
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup sunflower seeds (optional for crunch)
• Fresh parsley for garnish

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.
2. Steam the broccoli florets for 5-6 minutes, until tender but still bright green. Set aside to cool.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper to make the dressing. Adjust the seasoning to taste, adding more lemon juice or maple syrup if desired.
4. In a large bowl, combine the quinoa, steamed broccoli, and dressing. Toss to coat everything evenly in the dressing.
5. Garnish with sunflower seeds and fresh parsley before serving.

This Vegan Broccoli and Quinoa Salad is the perfect light yet satisfying dish for a Sunday meal. Packed with plant-based protein from the quinoa and a generous serving of vegetables from the broccoli, it’s a healthy and filling option. The tahini-lemon dressing adds a creamy tanginess that complements the broccoli and quinoa, while the sunflower seeds provide a nice crunch. This salad is incredibly versatile, so feel free to add other ingredients such as chickpeas, avocado, or roasted veggies. It’s also great for meal prep, as it keeps well in the fridge for several days. Whether you enjoy it as a main dish or a side, this salad is a wholesome and delicious option that’s easy to prepare and full of nutrients.

Vegan Broccoli and Lentil Soup

This Vegan Broccoli and Lentil Soup is a hearty, warming dish that’s perfect for a Sunday meal. The combination of protein-packed lentils and nutrient-rich broccoli makes it a filling and satisfying option. The soup is made with simple ingredients like carrots, celery, and onions, simmered in a flavorful vegetable broth. The result is a rich, savory soup that’s perfect for a cozy Sunday, packed with plant-based protein, fiber, and vitamins to keep you feeling nourished throughout the day.

Ingredients:

• 1 cup dried green lentils, rinsed
• 3 cups broccoli florets
• 1 medium carrot, diced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish (optional)

Instructions:

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the cumin, turmeric, smoked paprika, salt, and pepper. Cook for another minute to let the spices bloom.
4. Add the lentils, diced tomatoes (with juice), and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
5. Add the broccoli florets and continue to simmer for another 10 minutes, or until the broccoli is tender.
6. Taste and adjust seasoning as needed. If you prefer a creamier texture, use an immersion blender to puree part of the soup, or transfer a portion to a blender and return it to the pot.
7. Serve hot, garnished with fresh parsley if desired.

This Vegan Broccoli and Lentil Soup is the perfect way to enjoy a comforting, nourishing meal on a Sunday. The combination of lentils and broccoli provides a wealth of nutrients, offering plant-based protein, fiber, and essential vitamins. The spices—cumin, turmeric, and smoked paprika—give the soup a warm, deep flavor, while the tomatoes add a touch of acidity. Whether you enjoy it as a light lunch or a hearty dinner, this soup is satisfying and perfect for any chilly day. It’s also great for meal prepping, as the flavors continue to develop as it sits in the fridge.

Vegan Broccoli and Chickpea Buddha Bowl

This Vegan Broccoli and Chickpea Buddha Bowl is a vibrant, wholesome meal filled with colorful vegetables, protein-packed chickpeas, and fresh greens. The dish is topped with a creamy tahini dressing that ties all the ingredients together, making it a satisfying and delicious bowl full of flavors and textures. It’s an easy-to-make, customizable recipe that’s perfect for Sunday meal prep or a nourishing family dinner.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked quinoa or brown rice
• 1/2 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1 avocado, sliced
• 2 tablespoons sesame seeds
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Water to thin the dressing (if needed)

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out evenly and roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
2. While the chickpeas are roasting, steam the broccoli florets for 5-7 minutes until bright green and tender.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a pinch of salt. Add water a little at a time to thin the dressing to your desired consistency.
4. To assemble the bowls, divide the quinoa or brown rice between two bowls. Arrange the steamed broccoli, roasted chickpeas, cucumber slices, shredded carrots, and avocado on top.
5. Drizzle with the tahini dressing and sprinkle with sesame seeds.
6. Serve immediately or store in the fridge for meal prep.

This Vegan Broccoli and Chickpea Buddha Bowl is a colorful and nourishing meal that brings together a variety of textures and flavors. The roasted chickpeas add a satisfying crunch, while the steamed broccoli offers a burst of vitamins and minerals. The quinoa or rice base provides a hearty foundation, and the creamy tahini dressing ties everything together with its rich flavor. This bowl is incredibly versatile—you can add other veggies like tomatoes or bell peppers, or even swap out the quinoa for a different grain. It’s perfect for a Sunday dinner or a meal prep option to enjoy throughout the week.

Vegan Broccoli and Mushroom Risotto

This Vegan Broccoli and Mushroom Risotto is a creamy, comforting dish that is perfect for a relaxing Sunday evening meal. The earthy flavors of sautéed mushrooms complement the bright, tender broccoli, while the creamy risotto base made with vegetable broth and plant-based butter creates a rich and velvety texture. It’s a delicious plant-based alternative to the classic risotto, offering both comfort and nutrition in every bite.

Ingredients:

• 1 cup Arborio rice
• 2 cups broccoli florets
• 1 cup mushrooms, sliced (button or cremini)
• 1/2 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• 1 tablespoon olive oil
• 1 tablespoon vegan butter
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes, until fragrant and soft.
2. Add the sliced mushrooms and cook for 5-6 minutes, until they release their moisture and start to brown.
3. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
4. If using wine, add it now and cook until it is mostly absorbed, about 2 minutes.
5. Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. While the risotto is cooking, steam the broccoli until tender, about 5-6 minutes.
7. Once the rice is cooked, stir in the steamed broccoli, vegan butter, nutritional yeast, salt, and pepper. Adjust seasoning to taste.
8. Serve hot, garnished with fresh parsley if desired.

This Vegan Broccoli and Mushroom Risotto is a rich, creamy, and satisfying dish that makes for a perfect Sunday dinner. The mushrooms add a deep, earthy flavor, while the broccoli provides a fresh, vibrant contrast. The risotto base is velvety and luxurious, thanks to the combination of vegetable broth, vegan butter, and nutritional yeast. It’s a comforting dish that’s full of flavor and ideal for a cozy night in. You can also customize it by adding different vegetables or herbs for added flavor. Whether you’re new to vegan cooking or an experienced plant-based chef, this risotto is a crowd-pleasing meal that everyone will love.

Note: More recipes are coming soon!