Vegetarian Recipes

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

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.

More ways to add broccoli to your Meals!

Sesame Garlic Broccoli

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

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).
Once the broccoli is bright green, take off heat, drain and wash with cold water.
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).
Add sesame seeds and sesame oil and continue to cook until the seeds start to change color.
Add soy sauce, red pepper flakes and mix well for a few seconds. Add a tbsp of water and mix and take off heat.
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.

Vegetarian Recipes

Easy Enchilada Sauce

Enchilada sauce is one of my very favorite things, ever. I love when it soaks into tortillas while baking and makes everything all tangy, spicy, and good. Mmmmm. 🤤 But when the selection at my local grocery store was less than impressive, I decided it was high time to try making some myself. This Easy Red Enchilada Sauce is a total game-changer, and now I can never go back to store-bought. It has ten times more flavor than anything I’ve ever had from a can and literally takes minutes to make. It’s a total winner.

red enchilada sauce dripping from a wooden spoon into a glass jar.

“INCREDIBLE! Super easy, made with common pantry staples, and way tastier than store bought.”

Sarah

Easy Enchilada Sauce Recipe

This EASY enchilada sauce is not an authentic recipe made with dried chile peppers that you’ll find in Texas or Mexico, but it’s a quick and easy version that anyone can whip up in their kitchen using basic pantry staples. But I promise, once you taste it, you won’t regret the shortcuts. It’s still bursting with flavor, and you’ll want to pour it over everything. However, if you want a made-from-scratch sauce with dried chiles in the mix, check out this Authentic Enchilada Sauce recipe from Isabel Eats.

close up of enchilada sauce dripping off a wooden spoon into a jar.

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Easy Red Enchilada Sauce

It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor.

Course Sauce

Cuisine Mexican, Southwest

Total Cost $1.32 recipe

Cook Time 10

Total Time 10

Servings ¼ cup each

Calories 53kcal

Author Beth Moncel

Ingredients

2 Tbsp cooking oil $0.08
2 Tbsp all-purpose flour $0.02
2 Tbsp chili powder $0.60
2 cups water $0.00
3 oz. tomato paste $0.47
1/2 tsp ground cumin $0.05
1/2 tsp garlic powder $0.05
1/4 tsp cayenne pepper $0.02
3/4 tsp salt or pepper to taste, $0.03

Instructions

Add the cooking oil, flour, and chili powder to a sauce pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use!

See how we calculate recipe costs here.

Video

Notes

*The water can be replaced with either vegetable broth or chicken broth for more depth, just be sure to reduce the salt added at the end to compensate.

A Note on the Spice Level

The “chili powder” listed in this recipe is a store-bought mix of spices used to season chili. It is not straight chile powder, or pure ground chile peppers, which can be extremely spicy. The brand of chili powder I use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. The heat level of this recipe, using McCormick’s chili powder, is medium spicy, like a medium salsa.

Nutrition

How to Make Enchilada Sauce Step-By-Step Photos

Toast the flour: Start by adding 2 Tbsp flour, 2 Tbsp chili powder, and 2 Tbsp oil to a pot. I use McCormick’s chili powder, which is not spicy, just flavorful, so don’t be frightened by the large quantity in the recipe. All of the heat comes from the cayenne pepper.

Whisk these ingredients together and allow them to come up to a bubble over medium heat, whisking the whole time. Whisk and cook for one minute. This will toast the flour and chili powder, adding to the flavor depth and making sure that the flour doesn’t taste like paste.

Add the wet ingredients: After one minute, add 3oz. tomato paste, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne, and whisk in 2 cups water (or broth).

Simmered enchilada sauce in the sauce pot.

Simmer: Let the sauce come up to a simmer and it will begin to thicken. Taste the sauce and add salt to your liking. Start with about 1/2 teaspoon and add more if needed. The salt will really help bring out the flavors. If you’re using broth in place of water, you might not need to add any at all.

And now you’re good to go! Drizzle this thick and flavorful enchilada sauce over all of your favorite foods and enjoy!

side view of a jar of enchilada sauce with a spoon.

How to Use Enchilada Sauce

Of course, the main thing you can make with this sauce is enchiladas! (Chicken enchiladas are a favorite). But I’m here to tell you that’s not the only thing you can make. Here are some other great ways I like to use my red enchilada sauce:

as a simmer sauce for meat (in a slow cooker or skillet)
as a rich sauce to smother burritos
combined with eggs and fried tortillas for Migas
combined with sour cream to make a creamy and spicy dip
as a replacement for taco sauce
a soup base (chicken enchilada soup or 30 minute posole)
to sauce up casseroles like Mexican lasagna, enchilada casserole, or taco stuffed shells

How to Store

Keep any leftovers in an airtight container in the fridge for up to 3-4 days, or portion out and freeze for up to 3 months. Let the sauce thaw overnight in the fridge (or, if you forget to set it out, run the freezer bag/container under hot water until it thaws!) Use it as directed in your chosen recipe.