Broccoli!

[BlueRose]

Have broccoli surplus. Some has been used in my latest batch of quinoa and tofu. Could use more suggestions on what to do with it. Creativity and tasty treat ideas welcome!

[xjohanx]

Steam. Eat. Seriously.

[BlueRose]

Steam. Eat. Seriously.

 

Bland, ick, reminiscent of my mom's Irish cooking. Her idea of veggies is microwaving corn, a tiny bowl of iceberg lettuce with two slices of cucumber, or a baked potato.

[VelvetVoices]

make a sweet and sour sauce, fry up some tofu, steam the broccoli then mix it all together and top with sliced almonds. Serve over rice/couscous/quinoa etc

or would you be interested in a Chickpea Broccoli Casserole?

[BlueRose]

make a sweet and sour sauce, fry up some tofu, steam the broccoli then mix it all together and top with sliced almonds. Serve over rice/couscous/quinoa etc

or would you be interested in a Chickpea Broccoli Casserole?

 

Ooh, a casserole! <3 And I love chickpeas too.

 

I'm a huge fan of quinoa and couscous, always keep some on supply!

 

Thanks

[VelvetVoices]

Chickpea Broccoli Casserole

3 (16-ounce) cans Chickpeas - drained and rinsed (or equivalent amount cooked)
1 large Onion - quartered and thinly sliced
3 large Carrots - grated (about 2 cups)
1 Broccoli heat - cut into small florets (about 4 cups)
2 tbsp Chives - thinly sliced
1/2 cup Bread crumbs
3 tbsp Olive oil
1 cup Vegetable broth
1 tsp Salt
-Preheat oven to 350F
-In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.
-Add the vegetables and mix well.
-Add the bread crumbs and mix, then add the oil and mix again.
-Finally, add the vegetable broth and salt, and mix one last time.
-Transfer all ingredients to a 9x13-inch casserole dish.
-Press the mixture firmly into the casserole.
-Cover with foil, bake for 45mins.
-Uncover and bake for 15 more mins.
-Serve it hot the day of, but it tastes good cold as well.

Can't remember if I've tried this recipe or not

[VelvetVoices]

Garden Vegetable Casserole

Filling:
1 medium	Onion - chopped
1 tbsp	Olive oil
1	Garlic clove - chopped
2 cups	Kale - finely chopped
2 cups	Broccoli - finely chopped
1 cup	Parsnip - finely chopped
1 large	Carrot - chopped
1/4 cup	Vegetable stock or water
1 tbsp	Tamari
1/2 tsp	Salt

Topping:
3 slices	Bread - roughly chopped
1/2 cup	Vegan cheese - grated (optional)
1/2 cup	Firm tofu
2 tbsp	Olive oil
1 tbsp	Tamari
1 tsp	Dried basil
1 tsp	Dried oregano
1 tsp	Asian chili garlic sauce (or other hot sauce)
1/4 tsp	Salt
1/4 tsp	Ground black pepper

-Preheat oven to 350F
-Lightly oil an 8x8-inch baking dish and set aside.
-In a large saucepan on medium heat, saute the onions in oil until translucent. Add the garlic, kale, broccoli, parsnips, carrots, stock, tamari, and salt.
-Cover with a lid and simmer for 4-6 mins, or until carrots start to soften.
-While vegetables are simmering, in a food processor, blend the bread, "cheese", tofu, oil, tamari, basil, oregano, hot sauce, salt and pepper until smooth.
-Transfer cooked vegetables to baking dish.
-Spread tofu mixture evenly over top of vegetables and bake for 20-25 mins.

[VelvetVoices]

Here I'll add one more.....

 

Quick Green Veggie Soup with Couscous

1/2 cup	Couscous (preferably whole wheat)
One 32-ounce carton	Vegetable broth
1 cup	Water - boiling
2 cups	Water
1 medium	Zucchini - quartered lengthwise and diced
1/2 cup	Frozen green peas or frozen edamame - completely thawed
1 1/2 cups	Broccoli - florets finely chopped
3	Scallions - sliced
1 to 2 tsp	Fresh or jarred ginger - minced
2 tbsp	Fresh dill - chopped
2 to 3 tbsp	Reduced-sodium soy sauce
1 tbsp	Olive oil
2 to 3 ounces	Baby spinach or watercress
1/4 cup	Fresh parsley or cilantro - chopped
Fresh ground pepper

-In a small heatproof container, combine the couscous with 1 cup boiling water. Cover and set aside.
-In a soup pot, combine the broth with 2 cups water and bring to a simmer.
-Add the zucchini, peas, broccoli, scallions, ginger to taste, and dill.
-Return to a rapid simmer, then cover and cook 3 to 4 mins, until the vegetables are done.
-Stir in soy sauce to taste along with the oil, spinach, and parsley.
-Cook for another minute or two, just until the spinach has wilted.
-Stir in the couscous. Season with pepper and, if desired, additional soy sauce.

[Lyric]

grab fresh broccoli and organic vegan poppyseed dip, eat.

[lobsteriffic]

I really like broccoli roasted in the oven with a tiny bit of sea salt. I like how it gets crunchy.

[vegimator]

The broccoli quiche from vegan brunch is great and healthy (mainly just tofu, a few cashews and broccoli).

[BlueRose]

Thanks to this recipe I made a casserole of awesome. I can't wait to eat more of it! I had all but one can of chickpeas but a ton of broccoli and some zucchini and green beans I had already cooked in olive oil, onion flakes, and garlic. So I diced everything up and added one large onion diced, almond slivers, Daiya cheddar and Italian shreds, and added more garlic. No chives on me and since some of the veggies already cooked in olive oil just added extra veg broth and used a bit more breading since I had a LOT of veggies!

 

The entire thing was one of the most delicious meals I have ever made, and it was so easy! Two thumbs up, have leftovers and would cook again!

 

 

Chickpea Broccoli Casserole

3 (16-ounce) cans Chickpeas - drained and rinsed (or equivalent amount cooked)
1 large Onion - quartered and thinly sliced
3 large Carrots - grated (about 2 cups)
1 Broccoli heat - cut into small florets (about 4 cups)
2 tbsp Chives - thinly sliced
1/2 cup Bread crumbs
3 tbsp Olive oil
1 cup Vegetable broth
1 tsp Salt
-Preheat oven to 350F
-In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.
-Add the vegetables and mix well.
-Add the bread crumbs and mix, then add the oil and mix again.
-Finally, add the vegetable broth and salt, and mix one last time.
-Transfer all ingredients to a 9x13-inch casserole dish.
-Press the mixture firmly into the casserole.
-Cover with foil, bake for 45mins.
-Uncover and bake for 15 more mins.
-Serve it hot the day of, but it tastes good cold as well.

Can't remember if I've tried this recipe or not

[Barb123]

I love it steamed with a squeeze of lemon juice on top. Yum!!

[DiggerDan]

The entire thing was one of the most delicious meals I have ever made, and it was so easy! Two thumbs up, have leftovers and would cook again!

 

 

Chickpea Broccoli Casserole

3 (16-ounce) cans Chickpeas - drained and rinsed (or equivalent amount cooked)
1 large Onion - quartered and thinly sliced
3 large Carrots - grated (about 2 cups)
1 Broccoli heat - cut into small florets (about 4 cups)
2 tbsp Chives - thinly sliced
1/2 cup Bread crumbs
3 tbsp Olive oil
1 cup Vegetable broth
1 tsp Salt
-Preheat oven to 350F
-In a large bowl mash the chickpeas well, using a potato masher; it takes about 2 mins to get the right consistency.
-Add the vegetables and mix well.
-Add the bread crumbs and mix, then add the oil and mix again.
-Finally, add the vegetable broth and salt, and mix one last time.
-Transfer all ingredients to a 9x13-inch casserole dish.
-Press the mixture firmly into the casserole.
-Cover with foil, bake for 45mins.
-Uncover and bake for 15 more mins.
-Serve it hot the day of, but it tastes good cold as well.

Can't remember if I've tried this recipe or not

 

+1...VERY GOOD INDEED!!

[Vegan Joe]

Steamed then mixed with Daiya Cheese.