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.

 

Thai Broccoli Salad with Toasted Sesame

From Vegan Everything  (2019)  100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen  By Nadine Horn and Jörg Mayer

Note that the veggies take up the taste of the dressing better by the next day, but the broccoli doesn't look company-worthy.

Ingredients:

Salt
1 head broccoli (9 oz) cut into small florets
2 Tbsp sesame seeds
1 red bell pepper, stemmed and seeded
2 scallions (I used a shallot)
2 garlic cloves
1 thumb-sized piece of ginger
1 tsp dark (toasted) sesame oil
3 Tbsp peanut oil
3 Tbsp white wine vinegar
1 Tbsp soy sauce
1 Tbsp Sriracha 9I used 1/2 teaspoon)
1 tsp agave

DIRECTIONS:

1) Bring a pot of salted water to a boil.  Fill a large bowl with cold water and ice to make an ice bath.

2) Cut the broccoli into florets and peel and thinly slice the stems

3) Blanche the broccoli for about 3 minutes, until bright green then plunge in the ice bath to stop it from cooking.  Drain when cool.

4) Toast the sesame seeds in a dry pan over medium high heat (unless purchased already toasted) for ~ 4 minutes, stirring constantly until golden brown.

5)Cut the bell pepper and scallions into thin strips.  Mince the garlic.  Grate the ginger.

6) Whisk together the sesame and peanut oils, the vinegar, soy, sriracha, agave and 1/2 tsp salt, the garlic and ginger in a large bowl.  Add the broccoli, bell pepper and scallions and toss with the dressing.

7) Top with the sesame seeds and serve

photo 12/28/19

Broccoli with Balsamic Dressing

The Healthy Cook
SERVES 4

Broccoli with Balsamic Dressing
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.

2. Add the vinegar, soy sauce, and sugar and reduce the heat to low. Simmer, whisking often, until thickened into a syrup, 2-3 minutes.
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg

NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.

The Healthy Cook
SERVES 4

Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice

1. 1  tsp. orange zest
2. 2  Tbs. canola oil

1 cup thinly sliced shallots or red onions
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt

1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.

2. In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
3. Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
4. Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg

Tarragon - Dressed Broccoli (or green beans)

I found this recipe recently while going through an old pile of recipes that I reluctantly tossed because I will never get to prepare them. The dressing was meant for green beans, but I thought the sauce would be taken up better by broccoli.  Since we had a ginormous Costco bag of broccoli to get through, I took a chance this evening.  It was so nice and light.  I'll definitely try it again, perhaps on other vegetables as well.  But it works wonderfully for broccoli.  Always nice to have a new dance with an old friend.  As noted below, it can be served cold as well.  If there were any left over, I might be able to try that ;-)

Ingredients:  

1 pound of broccoli, steamed for 3-4 minutes

1 Tbsp coarsely chopped tarragon leaves 

1/4 cup scallions, white and light green parts

1/4 cup seasoned rice wine vinegar

2 Tbsp mild olive oil

Salt and freshly ground pepper to taste

Directions:

1) In a small bowl, combine the tarragon, scallions, vinegar and salt and pepper.  Whisk in the oil. 

2) If you have a pot with a steamer, boil water and add the steamer insert for about 3-4 minutes, until the broccoli is bright green.  Remove from heat.

3) Toss with the dressing if planning to serve immediately.  

4) Otherwise, you can place the veggies in a plastic food storage bag after they cool, remove all the excess air and store in the refrigerator for up to 24 hours.  When ready to serve, place the veggies in a serving bowl, add the dressing and mix to combine.  Serve immediately.