The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook by Dustin Harder

Author:Dustin Harder [Harder, Dustin]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2018-01-23T08:00:00+00:00

Thai Roasted Broccoli

GF NF 30

SERVES 4 • PREP TIME: 5 MINUTES • COOK TIME: 15 MINUTES

If you still have ill feelings toward broccoli, roast it and your mind will be changed forever. I get into trouble roasting vegetables because when they come out of the oven and I “test” a piece . . . my test turns into a meal. It’s guilt-free, except for the fact that I don’t have any left to serve! I indulge in all three of these variations, but I challenge you, once you get comfortable, to spice up some broccoli with your own favorite spice combinations.

1 head broccoli, cut into florets

2 tablespoons olive oil

1 tablespoon soy sauce or gluten-free tamari

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the broccoli, oil, and soy sauce. Toss well to combine. Spread the broccoli on the prepared baking sheet.

3. Roast for 10 minutes. Toss the broccoli with a spatula and roast for an additional 5 minutes, or until the edges of the florets begin to brown.

VARIATIONS

GARLIC AND LEMON ROASTED BROCCOLI: Omit the soy sauce. Add 1 teaspoon garlic powder and ½ teaspoon sea salt when tossing the broccoli with the olive oil. Roast as directed, remove from the oven, and squeeze the juice of ½ lemon or more, if desired over the top of the broccoli.

BUTTER AND PARMESAN ROASTED BROCCOLI: Omit the olive oil and soy sauce. Toss the florets in 2 tablespoons melted vegan butter, 2 tablespoons nutritional yeast or Walnut Parmesan, and ½ teaspoon sea salt. Roast as directed.

TIP: If you wish to omit the oil or butter for fewer calories, you can steam the broccoli on the stovetop until fork-tender and toss with any desired spices.

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