Tag: broccoli

Broccoli with Meatless Crumbles & Rigatoni

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Broccoli Rigatoni a

This hearty recipe makes enough for the whole family, one of those rare gems that pleases kids and adults equally.

Ingredients:

  • 1 pound rigatoni pasta
  • 8 ounces meatless crumbles (such as Gardein)
  • 3 tablespoons olive oil
  • 1 tablespoon Earth Balance butter
  • 4 minced garlic cloves
  • 2 cups broccoli florets
  • 1 cup water
  • 1 vegetable bouillon cube
  • 1 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • Non-dairy Parmesan cheese sprinkles
  1. Cook the pasta according to package directions; drain and set aside in a large bowl.
  2. Meanwhile, cook the meatless crumbles in a skillet for about 5 minutes, until browned. Transfer to the bowl with the pasta.
  3. Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for about 3 minutes.
  4. Add the broccoli, water, and bouillon cube; simmer for 8 minutes, or until the broccoli is very tender. In the last minute, stir in the basil and parsley.
  5. Add the broccoli mixture to the pasta mixture, and stir to combine.

We like this topped with the Parmesan shreds from Follow Your Heart!

Broccoli Rigatoni b

Cheesy Broccoli & Split Pea Soup

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Cheesy Broccoli Soup.JPG

This creamy soup might just convince your kids to eat their broccoli… and their split peas, too!

Ingredients: 

  • 3 tablespoons Earth Balance butter
  • 1 small leek, chopped
  • 2 small garlic cloves, smashed
  • 4 cups water or low-sodium vegetable broth
  • 1 cup green split peas
  • 1/4 teaspoon black pepper
  • 1 and 1/2 pounds broccoli florets
  • 1/2 cup plain unsweetened almond milk
  • 1 and 1/2 cups shredded Daiya cheddar
  1. Melt the butter in a large saucepan over medium heat. Add the leek and cook for 5 minutes. Stir in the garlic.
  2. Add the water or broth, split peas, and black pepper. Bring to a simmer, then partially cover, reduce heat, and cook for 30 minutes.
  3. Stir in the broccoli and almond milk; simmer for an additional 10 minutes, covered.
  4. Let the soup cool slightly, then transfer to a blender and process until smooth.
  5. Return the soup to the saucepan and whisk in the cheese. Heat over low heat until the cheese is stretchy and mostly melted.

We like this with a few Gardein chick’n nuggets on the side!

White Bean & Quinoa Pizza Burgers

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Quinoa Burgers (2)

This complete little meal features hefty quinoa burgers and roasted broccoli on the side. I have a hard time finding vegan burger buns at our local grocery store, but we like to serve these on sandwich rolls (try O’Dough’s sub thins) cut in half so they are closer to the size of the patties.

Ingredients:

For the broccoli:

  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • 1/8 teaspoon black pepper
  1. Toss the ingredients together on a baking sheet; roast at 425 degrees F for 20 minutes, until browned and crisp at the edges; set aside.

For the burgers:

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 and 1/2 cups cooked quinoa
  • 1 Ener-G egg
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 4 buns or sandwich rolls
  • 4 slices vegan cheese
  • 1/2 cup marinara sauce
  1. While the broccoli roasts, place the beans in a large bowl and mash until nearly smooth.
  2. Add the quinoa, Ener-G egg, Italian seasoning, and black pepper. Shape the mixture into 4 patties.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the patties and cook for 10 minutes, turning over halfway through. The burgers are delicate, so use care when flipping!
  4. To serve, place on buns or rolls. Top with your favorite sliced vegan cheese and spoon about 2 tablespoons marinara sauce over each patty. Serve with the broccoli on the side.

Quinoa Burgers (1)