15 Easy Vegan Broccoli Recipes That Are Healthy and Delicious

Broccoli is often called a superfood, and for good reason.

Packed with vitamins, minerals, and antioxidants, it supports immunity, digestion, and overall health.

For vegans, broccoli is a versatile ingredient that can be transformed into soups, stir-fries, pasta dishes, casseroles, and even snacks.

If you’re looking to add more greens to your diet without sacrificing flavor, these 15 vegan broccoli recipes are both creative and delicious.

Whether you’re a seasoned cook or a kitchen beginner, these recipes make it easy to enjoy broccoli in exciting ways every day.

15 Easy Vegan Broccoli Recipes That Are Healthy and Delicious

Incorporating broccoli into your vegan diet has never been more enjoyable.

From creamy soups and hearty casseroles to vibrant Buddha bowls and crispy fritters, there’s a recipe for every occasion.

These 15 vegan broccoli recipes not only provide nutrition but also satisfy your taste buds with bold flavors and textures.

Experiment with these dishes and discover how versatile and delicious broccoli can be.

Eating healthy doesn’t mean compromising on taste, and these recipes prove it.

Creamy Vegan Broccoli Soup

This soup is a warm bowl of comfort that blends broccoli with creamy coconut milk and aromatic flavors.

It is dairy-free, gluten-free, and wholesome.

Each spoonful is smooth, rich, and satisfying without feeling heavy.

The potatoes add body, while the garlic and onion bring depth.

It’s a nourishing yet indulgent meal perfect for cozy evenings.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 large head of broccoli, chopped
• 2 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tsp black pepper
• 1 tsp salt (or to taste)
• 1 tbsp nutritional yeast (optional)

Instructions:

• Heat olive oil in a large soup pot over medium heat.
• Add the diced onion and sauté for about 5–6 minutes until the onion becomes soft and translucent.
• Stir in the minced garlic and cook for another 1–2 minutes, making sure it does not burn, releasing a fragrant aroma.
• Add the chopped broccoli florets and cubed potatoes into the pot. Stir gently to coat them with the garlic and onion mixture.
• Pour in the vegetable broth and increase the heat until the mixture begins to boil.
• Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
• Remove the pot from heat and carefully blend the soup using an immersion blender until smooth and creamy.
• Stir in the coconut milk gradually, mixing thoroughly to create a silky texture.
• Season with salt, black pepper, and nutritional yeast. Taste and adjust seasoning as needed.
• Return the soup to a gentle heat for 2–3 minutes to warm through before serving.
• Serve in bowls, garnished with a swirl of coconut milk, toasted seeds, or fresh herbs if desired.

This soup is creamy yet light, making it both satisfying and healthy.

The coconut milk adds silkiness while broccoli remains the star.

It is simple to prepare and pairs beautifully with crusty bread or crackers.

Perfect for a quick dinner or meal prep, this vegan broccoli soup will become a comforting favorite in your kitchen

Roasted Broccoli and Chickpea Buddha Bowl

This Buddha bowl is packed with vibrant colors, textures, and flavors.

It features roasted broccoli with crispy chickpeas, hearty grains, and a creamy tahini dressing.

Each bite delivers a perfect combination of crunch, creaminess, and savory seasoning.

It is a balanced, nutrient-rich meal suitable for lunch, dinner, or meal prep.

The roasted flavors enhance the natural sweetness of the broccoli and chickpeas.

Ingredients:

• 1 large head of broccoli, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cooked quinoa (or preferred grain)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2–3 tbsp water (to thin dressing)
• Optional toppings: pumpkin seeds, avocado slices, fresh parsley

Instructions:

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with parchment paper for easy cleanup.
• Place broccoli florets and chickpeas on the sheet.
• Drizzle with olive oil, then sprinkle smoked paprika, garlic powder, salt, and pepper.
• Toss everything well to coat evenly with oil and spices.
• Roast in the preheated oven for 20–25 minutes, turning halfway through, until the broccoli is slightly charred and chickpeas are crispy.
• Meanwhile, cook quinoa according to package instructions and set aside.
• Prepare the tahini dressing by mixing tahini, lemon juice, maple syrup, and water in a small bowl until smooth.
• Adjust water to reach desired consistency for drizzling.
• Once roasting is complete, assemble the Buddha bowl by layering quinoa, roasted broccoli, and chickpeas.
• Drizzle the tahini dressing over the top and sprinkle with optional toppings like pumpkin seeds or parsley.
• Serve warm or at room temperature for a wholesome, satisfying meal.

This Buddha bowl is colorful, hearty, and full of nutrients.

The roasted broccoli adds natural sweetness and a satisfying texture.

Crispy chickpeas provide protein and crunch, while the tahini dressing ties everything together.

It’s a versatile dish that can be enjoyed any time of the day and makes excellent leftovers.

Broccoli and Cashew Stir-Fry

This quick stir-fry is a flavorful, protein-packed vegan dinner option.

It combines tender broccoli with crunchy cashews, garlic, and a savory soy-based sauce.

The dish is colorful, aromatic, and ready in under 25 minutes.

It is perfect for busy weeknights when you want something healthy, fast, and satisfying.

The sauce is balanced, adding depth without overpowering the natural flavors of the vegetables.

Ingredients:

• 1 large head of broccoli, cut into florets
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1/2 cup raw cashews
• 2 tbsp sesame oil (or olive oil)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp rice vinegar
• 1 tsp sesame seeds (optional)

Instructions:

• Heat sesame oil in a large skillet or wok over medium-high heat.
• Add minced garlic and grated ginger, sauté for 1–2 minutes until fragrant.
• Toss in broccoli, red bell pepper, and carrot slices. Stir-fry for 5–6 minutes until vegetables are tender-crisp.
• Add raw cashews to the pan and stir-fry for another 2–3 minutes to toast them lightly.
• In a small bowl, mix soy sauce, maple syrup, and rice vinegar to create a simple sauce.
• Pour the sauce over the stir-fry and toss everything to coat evenly.
• Cook for an additional 2–3 minutes, allowing the sauce to slightly thicken and glaze the vegetables.
• Remove from heat and sprinkle with sesame seeds before serving.
• Serve over cooked rice, quinoa, or noodles for a complete meal.

This stir-fry is quick, flavorful, and satisfying.

Cashews add crunch while broccoli and peppers remain tender yet crisp.

The sauce is perfectly balanced, complementing the vegetables without being too heavy.

It is ideal for weeknight dinners or meal prepping for the week ahead.

Broccoli and Tofu Curry

This rich, creamy curry is packed with flavor and plant-based protein.

It combines broccoli, firm tofu, and a fragrant coconut-based sauce with warming spices.

The dish is hearty, comforting, and perfect for serving over rice or quinoa.

It’s a vegan-friendly alternative to traditional curries, full of nutrients and bold flavors.

The coconut milk creates a luscious texture while the spices infuse depth into every bite.

Ingredients:

• 1 block firm tofu, cubed
• 1 large head of broccoli, chopped into florets
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp chili flakes (optional)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Cooked rice or quinoa for serving

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add diced onion and sauté for 5–6 minutes until soft and translucent.
• Stir in garlic and ginger, cooking 1–2 minutes until fragrant.
• Add curry powder, turmeric, cumin, and chili flakes, stirring to coat the aromatics evenly.
• Gently fold in cubed tofu, lightly browning for 3–4 minutes on all sides.
• Add broccoli florets and stir to combine with spices and tofu.
• Pour in coconut milk and bring to a gentle simmer.
• Cover and cook for 10–12 minutes, until broccoli is tender but still bright green.
• Season with salt and black pepper, tasting and adjusting as needed.
• Serve hot over cooked rice or quinoa, garnished with fresh herbs if desired.

This curry is rich, creamy, and full of plant-based protein.

The tofu absorbs the spices while broccoli retains its natural sweetness and crunch.

It is a comforting dish perfect for cold evenings or anytime you crave bold flavors.

The recipe is also versatile, allowing you to add other vegetables like bell peppers or spinach.

Broccoli and Mushroom Vegan Pasta

This pasta is a hearty, creamy, and satisfying plant-based meal.

It combines tender pasta with broccoli, mushrooms, garlic, and a rich cashew cream sauce.

The flavors are earthy, savory, and perfectly balanced with a touch of lemon.

It is perfect for lunch or dinner and can be prepared in under 30 minutes.

The creamy sauce coats the pasta beautifully without using any dairy.

Ingredients:

• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 large head of broccoli, chopped into small florets
• 1 cup mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 cup raw cashews, soaked 2 hours
• 1 cup water (for sauce)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Nutritional yeast (optional)

Instructions:

• Cook pasta according to package instructions until al dente. Drain and set aside.
• While pasta cooks, heat olive oil in a large skillet over medium heat.
• Sauté garlic for 1–2 minutes until fragrant.
• Add mushrooms and cook for 5 minutes until they release moisture and begin to brown.
• Add broccoli florets and sauté for another 5–6 minutes until tender-crisp.
• Meanwhile, prepare cashew cream by blending soaked cashews with water, lemon juice, salt, and black pepper until smooth and creamy.
• Pour the cashew cream into the skillet with vegetables and stir to coat evenly.
• Add the cooked pasta to the skillet and toss until fully combined.
• Taste and adjust seasoning with salt, pepper, or nutritional yeast.
• Serve immediately, garnished with fresh herbs or a drizzle of olive oil.

This vegan pasta is creamy, comforting, and packed with flavor.

Broccoli and mushrooms provide texture and earthy richness.

The cashew cream is silky and indulgent, making the dish feel luxurious.

It is a perfect plant-based option for dinner or meal prep that satisfies both taste and nutritio

Broccoli and Lentil Vegan Shepherd’s Pie

This vegan shepherd’s pie is hearty, comforting, and packed with plant-based protein.

It combines lentils, broccoli, carrots, and peas under a creamy mashed potato topping.

The filling is savory, flavorful, and rich in nutrients, while the topping is golden and fluffy.

It is perfect for dinner parties, family meals, or cozy nights at home.

Every bite provides a satisfying mix of textures and warmth.

Ingredients:

• 1 large head of broccoli, chopped into small florets
• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1/2 cup peas
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and black pepper to taste
• 3 cups mashed potatoes (vegan, with plant-based milk)

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté 5 minutes until translucent.
• Stir in garlic, carrots, thyme, and rosemary. Cook 2 minutes.
• Add lentils and vegetable broth. Bring to a boil, then simmer 20–25 minutes until lentils are tender.
• Stir in broccoli florets and peas, cooking another 5 minutes until broccoli is bright green.
• Season with salt and pepper. Taste and adjust as needed.
• Transfer the lentil and broccoli mixture into a baking dish.
• Spread mashed potatoes evenly over the top. Smooth with a spatula.
• Bake in the oven for 25–30 minutes until the top is golden brown.
• Remove from oven and let cool slightly before serving.

This shepherd’s pie is warming, hearty, and full of flavor.

The broccoli adds freshness and nutrients to the filling.

Mashed potato topping creates a creamy, comforting layer that everyone will love.

It is perfect for family meals or batch cooking for the week ahead.

Broccoli and Sweet Potato Vegan Tacos

These vegan tacos are vibrant, nutritious, and packed with flavor.

Roasted broccoli and sweet potatoes are seasoned with smoky spices and served in soft tortillas.

The tacos are topped with avocado, lime, and fresh cilantro for a fresh finish.

They are quick to assemble, making them perfect for weeknight dinners or casual gatherings.

Every bite is a balance of sweetness, earthiness, and spice.

Ingredients:

• 1 large head of broccoli, cut into florets
• 1 medium sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 4–6 small corn or flour tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions:

• Preheat oven to 425°F (220°C).
• Toss broccoli florets and diced sweet potato with olive oil, smoked paprika, chili powder, salt, and pepper.
• Spread on a baking sheet in a single layer.
• Roast for 20–25 minutes, flipping halfway through, until vegetables are tender and slightly charred.
• Warm tortillas in a skillet or oven.
• Assemble tacos by layering roasted vegetables on each tortilla.
• Top with avocado slices, a squeeze of lime, and fresh cilantro.
• Serve immediately for maximum freshness and flavor.

These tacos are colorful, hearty, and bursting with flavor.

The roasted broccoli adds crunch while sweet potatoes provide natural sweetness.

They are perfect for a quick, satisfying vegan meal that everyone will enjoy.

Broccoli and Spinach Vegan Lasagna

This lasagna is creamy, cheesy, and full of vegetables.

Layers of broccoli, spinach, and marinara sauce are topped with a rich vegan cashew cream.

It is comforting, filling, and perfect for dinner parties or meal prep.

The lasagna is nutrient-dense, providing protein, fiber, and vitamins in every bite.

The creamy sauce blends beautifully with the roasted vegetables and pasta layers.

Ingredients:

• 1 large head of broccoli, chopped
• 2 cups fresh spinach
• 1 onion, diced
• 3 garlic cloves, minced
• 9–12 lasagna noodles (vegan, cooked or no-boil)
• 2 cups marinara sauce
• 1 cup raw cashews, soaked 2 hours
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet. Sauté onion and garlic 5 minutes until translucent.
• Add chopped broccoli and spinach. Cook 4–5 minutes until slightly softened.
• Blend soaked cashews with water, nutritional yeast, lemon juice, salt, and pepper until smooth.
• Spread a thin layer of marinara sauce at the bottom of a baking dish.
• Place a layer of noodles over the sauce.
• Add half of the vegetable mixture.
• Pour half of the cashew cream over vegetables.
• Repeat layers: noodles, remaining vegetables, remaining cashew cream, and top with remaining sauce.
• Cover with foil and bake 30 minutes.
• Remove foil and bake another 10 minutes until top is lightly golden.
• Allow to cool slightly before serving.

This lasagna is creamy, rich, and full of plant-based goodness.

Broccoli and spinach provide texture and nutrition.

The cashew cream adds indulgent, cheesy-like flavor without dairy.

It is perfect for special occasions or hearty weeknight dinners.

Broccoli and Peanut Noodle Salad

This chilled noodle salad is crunchy, savory, and lightly sweet.

It combines tender broccoli with noodles, shredded carrots, and a creamy peanut sauce.

The dish is refreshing, satisfying, and perfect for lunch or picnic meals.

The peanut sauce provides richness, while fresh vegetables add crisp texture.

It is quick to prepare and can be served cold or at room temperature.

Ingredients:

• 1 large head of broccoli, cut into small florets
• 8 oz rice noodles
• 1 cup shredded carrots
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 tsp grated ginger
• 2–3 tbsp water to thin sauce
• Optional: chopped peanuts and fresh cilantro

Instructions:

• Cook noodles according to package instructions. Drain and rinse under cold water.
• Steam broccoli florets for 4–5 minutes until tender-crisp.
• In a bowl, whisk peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and water until smooth.
• In a large bowl, combine noodles, broccoli, and shredded carrots.
• Pour peanut sauce over the noodle mixture. Toss until evenly coated.
• Garnish with chopped peanuts and fresh cilantro if desired.
• Serve chilled or at room temperature for maximum flavor.

This noodle salad is refreshing, crunchy, and full of flavor.

Broccoli provides bright green texture while peanut sauce adds creamy richness.

It is perfect for light lunches or meal prep that keeps well in the fridge.

Broccoli and Quinoa Vegan Patties

These vegan patties are crispy, savory, and packed with nutrients.

They combine broccoli, quinoa, and chickpea flour to create a protein-rich, hearty snack or meal.

The patties are golden brown on the outside and tender on the inside.

They are perfect as a main dish, burger, or appetizer.

Every bite is flavorful, wholesome, and satisfying.

Ingredients:

• 1 large head of broccoli, chopped and steamed
• 1 cup cooked quinoa
• 1/2 cup chickpea flour
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil for frying

Instructions:

• Steam broccoli until tender, then finely chop or mash.
• In a large bowl, combine chopped broccoli, cooked quinoa, chickpea flour, onion, garlic, paprika, salt, and pepper.
• Mix thoroughly to form a thick, slightly sticky mixture.
• Heat olive oil in a skillet over medium heat.
• Shape mixture into patties, about 2–3 inches in diameter.
• Fry patties 4–5 minutes per side until golden brown and crisp.
• Remove from skillet and drain on paper towels.
• Serve hot with vegan sauce, ketchup, or in a sandwich bun.

These patties are crispy, hearty, and protein-packed.

Broccoli adds fiber and nutrition, while quinoa provides substance.

They make a versatile snack or main dish for lunch or dinner.

Crispy on the outside and tender inside, they are satisfying and delicious

Broccoli and Almond Vegan Pesto Pasta

This pasta is vibrant, fresh, and packed with plant-based flavor.

It combines steamed broccoli with a creamy almond pesto and tender pasta.

The dish is aromatic, light, yet satisfying.

It’s perfect for lunch or dinner and can be made in under 30 minutes.

Every bite is balanced with a nutty, garlicky, and slightly tangy taste.

Ingredients:

• 8 oz pasta (penne, fusilli, or spaghetti)
• 1 large head of broccoli, chopped into florets
• 1/2 cup almonds
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt and black pepper to taste
• Optional: fresh basil leaves for garnish

Instructions:

• Cook pasta according to package instructions until al dente. Drain and set aside.
• Steam broccoli florets for 4–5 minutes until tender but still bright green.
• In a food processor, combine almonds, garlic, olive oil, nutritional yeast, lemon juice, salt, and pepper.
• Blend until smooth to form a creamy pesto sauce.
• Toss steamed broccoli and cooked pasta with the almond pesto until evenly coated.
• Taste and adjust seasoning as needed.
• Serve immediately, garnished with fresh basil leaves if desired.

This pasta is fresh, creamy, and full of plant-based nutrients.

The almond pesto adds richness and a nutty flavor.

Broccoli provides texture, color, and vitamins.

It’s a quick, satisfying meal perfect for busy weeknights.

Broccoli and Black Bean Vegan Quesadillas

These quesadillas are cheesy, savory, and packed with fiber.

They combine broccoli, black beans, and spices in a crispy tortilla.

The dish is perfect for lunch, dinner, or snack time.

It is flavorful, easy to make, and entirely plant-based.

Each bite is warm, crunchy, and satisfying.

Ingredients:

• 1 large head of broccoli, chopped into small florets
• 1 cup canned black beans, drained and rinsed
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper to taste
• 4 large tortillas
• 1/2 cup vegan cheese (optional)
• 1 tbsp olive oil

Instructions:

• Steam broccoli for 4–5 minutes until tender-crisp.
• Mash black beans lightly in a bowl.
• Mix in steamed broccoli, smoked paprika, cumin, salt, and pepper.
• Heat a large skillet over medium heat and lightly brush with olive oil.
• Place a tortilla in the skillet and sprinkle half with the broccoli and bean mixture.
• Add vegan cheese if using.
• Fold tortilla over to cover filling.
• Cook 3–4 minutes per side until golden and crispy.
• Remove and cut into wedges. Serve hot with salsa or guacamole.

These quesadillas are crunchy, cheesy, and full of flavor.

The broccoli adds a fresh, slightly crunchy texture.

Black beans provide protein and heartiness.

They make a perfect quick lunch or snack option.

Broccoli and Carrot Vegan Fried Rice

This fried rice is colorful, savory, and easy to prepare.

It combines broccoli, carrots, peas, and tofu with fragrant soy sauce.

The dish is quick, protein-packed, and perfect for weeknight dinners.

Every bite is satisfying, with tender vegetables and a hint of garlic and ginger.

It is a healthy alternative to traditional fried rice without eggs or meat.

Ingredients:

• 1 large head of broccoli, chopped into small florets
• 2 medium carrots, diced
• 1 cup peas
• 1 block firm tofu, cubed
• 3 cups cooked rice (preferably day-old)
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 2 green onions, sliced

Instructions:

• Heat sesame oil in a large skillet or wok over medium-high heat.
• Add garlic and sauté 1–2 minutes until fragrant.
• Add cubed tofu and cook until lightly golden on all sides.
• Add broccoli, carrots, and peas. Stir-fry 4–5 minutes until tender-crisp.
• Add cooked rice and soy sauce. Toss to combine evenly.
• Season with black pepper. Taste and adjust seasoning if necessary.
• Stir in green onions just before serving for a fresh flavor.
• Serve hot as a main meal or side dish.

This fried rice is savory, colorful, and satisfying.

Broccoli adds crunch and nutrition, while tofu provides protein.

The soy sauce gives umami flavor without being overpowering.

It is an ideal quick, healthy dinner or meal prep option.

Broccoli and Cauliflower Vegan Casserole

This casserole is hearty, creamy, and perfect for cozy meals.

It combines broccoli, cauliflower, and a vegan creamy sauce topped with breadcrumbs.

The dish is baked until golden and bubbly, creating a comforting texture.

It is full of vegetables, protein, and flavor, making it a healthy family favorite.

Each bite is rich, satisfying, and warm.

Ingredients:

• 1 large head of broccoli, chopped
• 1 small head of cauliflower, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup unsweetened plant-based milk
• 2 tbsp olive oil
• 2 tbsp flour
• 1 tsp mustard
• 1/2 tsp black pepper
• 1/2 cup breadcrumbs
• 2 tbsp nutritional yeast (optional)

Instructions:

• Preheat oven to 375°F (190°C).
• Steam broccoli and cauliflower for 4–5 minutes until slightly tender.
• In a skillet, heat olive oil and sauté onion and garlic 5 minutes.
• Stir in flour and cook 1–2 minutes to make a roux.
• Gradually whisk in plant-based milk until creamy.
• Add mustard, black pepper, and nutritional yeast. Stir well.
• In a baking dish, combine steamed vegetables and creamy sauce.
• Sprinkle breadcrumbs evenly over the top.
• Bake 25–30 minutes until golden and bubbly.
• Remove from oven and let cool slightly before serving.

This casserole is rich, creamy, and comforting.

Broccoli and cauliflower provide texture and nutrition.

The creamy sauce adds indulgence without dairy.

It is perfect for family meals or special occasions.

Broccoli and Corn Vegan Fritters

These fritters are crispy, savory, and full of flavor.

They combine broccoli, corn, and chickpea flour for a protein-rich, golden-brown snack.

The fritters are perfect as an appetizer, side dish, or main meal.

Every bite is crunchy outside and tender inside.

They are easy to prepare and perfect for serving with a dipping sauce.

Ingredients:

• 1 large head of broccoli, chopped and steamed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup chickpea flour
• 2 garlic cloves, minced
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 tbsp olive oil for frying

Instructions:

• Steam broccoli until tender, then finely chop.
• In a bowl, combine broccoli, corn, chickpea flour, garlic, paprika, salt, and pepper.
• Mix to form a thick, slightly sticky batter.
• Heat olive oil in a skillet over medium heat.
• Shape mixture into small patties.
• Fry 3–4 minutes per side until golden brown and crispy.
• Remove and drain on paper towels.
• Serve warm with vegan sauce or dip of choice.

These fritters are crunchy, hearty, and satisfying.

Broccoli provides nutrition and texture, while corn adds natural sweetness.

They are perfect as snacks, sides, or light meals.