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Sesame Garlic Broccoli Recipe

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This Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. Vegan glutenfree nutfree recipe.  Jump to Recipe

Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. #Vegan #glutenfree #soyfreeoption #nutfree #veganricha #recipe 

If you like broccoli, you will LOVE this simple 6 ingredient garlicky broccoli. Broccoli is blanched then mixed with slowly roasted garlic + sesame oil dressing. The key to amazing flavor is just the right golden brown garlic. Cook it over low heat so it doesn’t burn. Add some crisped tofu and more soy sauce to make a meal!

Broccoli is one of those vegetables that divides the house. There are some that absolutely adore it in any shape and form, and some (read me) that need it generally chopped up in some format with loads of flavor. I used to not like broccoli, then I made dishes like broccoli fritters and broccoli veggie balls and slowly appreciated the vegetable. 🙂 Chop the broccoli smaller or larger for this recipe. The Garlic sesame flavor works amazingly well here. 

Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. #Vegan #glutenfree #soyfreeoption #nutfree #veganricha #recipe 

More ways to add broccoli to your Meals!

Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. #Vegan #glutenfree #soyfree #nutfree #veganricha #recipe  Sesame Garlic Broccoli garnished with sesame seeds in a white bowl with forks on the side
Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. Chinese garlic broccoli #Vegan #glutenfree #soyfreeoption #nutfree #veganricha #recipe

Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. #Vegan #glutenfree #soyfree #nutfree #veganricha #recipe 

Sesame Garlic Broccoli

This Sesame Garlic Broccoli needs just 6 ingredients. It is vibrant with blanched broccoli and delicious with a simple dressing of garlic roasted with sesame oil. A perfect side. Vegan glutenfree nutfree recipe. Soyfree option

Course: Side

Cuisine: fusion, Vegan

Keyword: broccoli with garlic sauce, chinese garlic broccoli, garlic broccoli, sesame broccoli

Servings: 4

Calories: 140 kcal

Author: Vegan Richa

Ingredients

  • 2 small heads of broccoli , cut into florets
  • 2 tsp oil
  • 2 large cloves of garlic , finely chopped or thin small slices
  • 1 tsp sesame oil
  • 2 tsp sesame seeds
  • 2 tsp soy sauce , use tamari for glutenfree, coconut aminos for soyfree
  • 1/2 tsp red pepper flakes
  • 1 tbsp water
  • sesame seeds and red pepper flakes for garnish , while and black sesame seeds

Instructions

  1. Bring a large pot of water to a boil. Add a generous pinch of salt. Add the broccoli and cook for 3 to 5 mins (depends on the size of the florets and amount of florets to water).

  2. Once the broccoli is bright green, take off heat, drain and wash with cold water.

  3. Heat oil in a skillet over medium low heat. Once the oil is hot, add garlic, reduce heat to low. Mix well and cook until the garlic is golden. 4 to 5 mins. (Slow cooking the garlic will roast it without burning).

  4. Add sesame seeds and sesame oil and continue to cook until the seeds start to change color.

  5. Add soy sauce, red pepper flakes and mix well for a few seconds. Add a tbsp of water and mix and take off heat.

  6. Drizzle over broccoli or add broccoli to the skillet and mix well. Add a dash of salt and pepper to taste. Serve.

Recipe Notes

To make this a meal: Crisp 14 oz pressed tofu on a skillet until golden. For the sauce, Double the garlic, use 1 tbsp sesame oil, 2 tbsp soy sauce and 2 tbsp water and cook. Add crisped tofu and broccoli to the garlic sauce (step 6) and toss well. Cover and let sit for 2 minutes. 

For thicker sauce, add 2 tsp cornstarch to the 2 tbsp water and then add to the sauce mixture at step 5. Cook to thicken, then mix tofu or broccoli in.

 

Nutrition is for 1 serve

Nutrition Facts

Sesame Garlic Broccoli

Amount Per Serving

Calories 140 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Sodium 258mg 11%

Potassium 956mg 27%

Total Carbohydrates 19g 6%

Dietary Fiber 8g 32%

Sugars 4g

Protein 9g 18%

Vitamin A 37.9%

Vitamin C 329.3%

Calcium 15.5%

Iron 13.5%

* Percent Daily Values are based on a 2000 calorie diet.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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