Broccoli with Panko and Sundried Tomatoes

From Forks over Knives

Supercharge your side dish skills with this colorful, crunchy, and totally crave-worthy panko broccoli recipe. Each floret is simmered in flavorful veggie broth until tender, and then mixed with garlic-infused whole wheat bread crumbs for a crispy textural contrast. Strips of sun-dried tomato add bursts of umami-rich flavor and really dial up the intrigue of this five-ingredient dish. If you make a big batch, this is the perfect recipe to bring to a potluck to up the veggie count on everyone’s plate. 

For more vegan broccoli recipes, check out these tasty ideas:

• The Best Broccoli Slaw
• Individual Broccoli and Wild Rice Casseroles
• Potato Broccoli Mini Frittatas
• Creamy Vegan Broccoli Chowder with Garlic Croutons

By Ellen Boeke,

Dec 18, 2023

INGREDIENTS

• 1½ lb. broccoli (1 large head)
• ⅓ cup low-sodium vegetable broth
• ¼ cup whole wheat panko
• 4 cloves garlic, minced
• 2 tablespoons slivered sun-dried tomatoes (not oil-packed)

INSTRUCTIONS

• Cut broccoli head into small florets. If you like, peel and thinly slice broccoli stalks. In an extra-large nonstick skillet cook broccoli in broth over medium-high 6 to 8 minutes or until crisp-tender, stirring occasionally.
• Meanwhile, in a small bowl combine panko and garlic. Add to skillet with sun-dried tomatoes. Cook 2 to 3 minutes or until panko is toasted, stirring frequently. If you like, season with freshly ground black pepper.