Photo by Ann Oliverio
I’m working like crazy on a new book and have 8 slow cookers going at once. I love it but it can get a little exhausting! Also it means I have dinner working, but we still need to eat lunch. Today I’m making my favorite quick and easy dish, Broccoli with Spicy Garlic Sauce.
For this Quick and Easy Vegan Broccoli with Spicy Garlic Sauce Recipe, you can make the garlic sauce in the morning and even prepare the broccoli the night before if you want. If you are using frozen broccoli, you can even thaw it out in the fridge to speed up dinner a little more. Just think about it, once the sauce is made, you only have to deal with 2 other ingredients when you come home!
I’ve been turning to my book, The Easy Vegan Cookbook
Quick and Easy Vegan Broccoli with Spicy Garlic Sauce
Ingredients
- 1 to 2 tablespoons olive oil or vegetable oil (***water saute instead)
- 6 cups broccoli florets or 1- 1 lb/454g bag frozen
- 2 teaspoons cornstarch
Sauce ingredients
- 1/2 cup vegetable broth or water
- 2 tablespoons soy sauce (*use a gluten-free brand or **use coconut aminos instead)
- 2 tablespoons agave nectar or maple syrup
- 1 tablespoon sesame oil (***use tahini or leave out)
- 3 cloves garlic minced
- 1 to 2 teaspoons red pepper flakes depending on how you like it
Instructions
- Mix the sauce ingredients in a measuring cup and set aside.
Heat the oil (***or water) in a wok or large saute pan over medium-high heat.
Once the oil is hot add the broccoli and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets)
Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch into the leftover sauce until there are no lumps then add that to the pan.
Cook until the sauce thickens, about 3 to 5 minutes. Serve over rice.
- If you like yours extra-saucy go ahead and make a double batch of the sauce. Also, try making this with thin Japanese eggplant cut into strips or even with a mix of veggies and tofu cubes.
More Recipes to Try
- 9 of the Very Best Vegan Cauliflower Recipes
- Easy Air Fryer Seitan Vegan Riblets
- 5 Coffeehouse Slow Cooker Recipes
- ½ cup (118g) vegetable broth or water
- 2 tablespoons (30ml) soy sauce (*use a gluten-free brand or **use coconut aminos instead)
- 2 tablespoons (40g) agave nectar or maple syrup
- 1 tablespoon (15ml) sesame oil (***use tahini or leave out)
- 3 cloves garlic, minced
- 1 to 2 teaspoons red pepper flakes, depending on how you like it
- 1 to 2 tablespoons (15-30ml) olive oil or vegetable oil (***water saute instead)
- 6 cups broccoli florets ( or 1- 1 lb/454g bag frozen)
- 2 teaspoons cornstarch
- Mix the sauce ingredients in a measuring cup and set aside.
- Heat the oil (***or water) in a wok or large saute pan over medium-high heat. Once the oil is hot add the broccoli and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets)
- Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch into the leftover sauce until there are no lumps then add that to the pan. Cook until the sauce thickens, about 3 to 5 minutes.
- Serve over rice.
- If you like yours extra-saucy go ahead and make a double batch of the sauce. Also, try making this with thin Japanese eggplant cut into strips or even with a mix of veggies and tofu cubes.
Break Up with Takeout: Quick and Easy Vegan Broccoli with Spicy Garlic Sauce Recipe
This is my favorite Chinese take-out dish. The broccoli makes it virtuous, but the spicy garlic sauce is what keeps me coming back for more. It's easier than you think to make at home, and you can make it as spicy as you want! Lots of cooking options on this to make it suitable for everyone: gluten-free option*, soy-free option**, no oil added option***
Ingredients
- 1 to 2 tablespoons (15-30ml) olive oil or vegetable oil (***water saute instead)
- 6 cups broccoli florets ( or 1- 1 lb/454g bag frozen)
- 2 teaspoons cornstarch
Sauce ingredients
- 1/2 cup (118g) vegetable broth or water
- 2 tablespoons (30ml) soy sauce (*use a gluten-free brand or **use coconut aminos instead)
- 2 tablespoons (40g) agave nectar or maple syrup
- 1 tablespoon (15ml) sesame oil (***use tahini or leave out)
- 3 cloves garlic, minced
- 1 to 2 teaspoons red pepper flakes, depending on how you like it
Instructions
- Mix the sauce ingredients in a measuring cup and set aside.
- Heat the oil (***or water) in a wok or large saute pan over medium-high heat. Once the oil is hot add the broccoli and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets)
- Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch into the leftover sauce until there are no lumps then add that to the pan. Cook until the sauce thickens, about 3 to 5 minutes.
- Serve over rice.
- If you like yours extra-saucy go ahead and make a double batch of the sauce. Also, try making this with thin Japanese eggplant cut into strips or even with a mix of veggies and tofu cubes.
Sye says
The sauce looks yummy and versatile. How long does it last in the fridge?
Thanks!
Kathy Hester says
I’ve never kept it for long, but I think up to 3 days at least.
Dianne's Vegan Kitchen says
Broccoli with garlic sauce is one of my favorites, too. Your version looks so much better than the local Chinese restaurant’s does!
Becky Striepe says
Ooh this looks so good! I love broccoli with garlic sauce and totally order it whenever we get delivery. Now I can save a buck!
Kristina says
oooh, that garlic sauce sounds fantastic. I love broccoli – saving this one to make soon!
Johanna says
Just made and ate this -delicious! I’m not fond of cooked broccoli but eat it because it’s good for me. But smothered in this spicy, garlicky sauce it’s great! I added capsicum and mushrooms for extra veggie goodness.
Tamara says
So good, served with tofu. Definitely adding to my rotation
Jane Malamisura says
Tried this today and it was delicious! This is my favorite Chinese delivery dish and thrilled to be able to make it myself now!
Nora says
I made this last night, and it was excellent! I added mushrooms and soy curls, and I’ll definitely be making it again soon. Thanks for the great recipe!
I'na says
I made this last night and added squash and zucchini. It was great. It was so good, I made more for my bf to take to work for lunch. I will definitely make again and invite my non-vegan friends over for dinner. 😊
Thank you for sharing.
Jordyn S. says
I’ve made this 3 times in the last couple weeks! My boyfriend claims, “This is the best sauce of all time.” 🙂 We usually add a little extra maple syrup so it’s sweeter!
MGD says
This was delicious! Directions are a little unclear, though. First step is to mix all of the sauce ingredients together, so I added the vegetable oil to the sauce. Second step is to sautée broccoli with the oil 🙂 Maybe others caught this by reading ahead, but I wanted to flag it just in case. That aside, this is a great recipe and we will definitely be making again.
JoAnn M Lakes says
I just made a batch of brown rice in the instant pot and as a reward to myself, this recipe has lunch written all over it! THANKS
Karissa says
Made this last night and it was really good! Might add a little more maple syrup next time, just to make it a little sweeter for my taste, but it was amazing! I can’t wait to make it again.
Charles says
My new favorite recipe! I added baked tofu, but otherwise stuck to the recipe as written, and the sauce was amazing! Thanks for the post!
Brooks Jones says
Made this tonight–so easy and so good! I doubled the sauce and added sliced mushrooms and ham-flavored seitan. Even the meat-eaters in my house wanted seconds! Will definitely make again.
Nicola Herinkova says
The sauce ingredients don’t seem to be listed anymore, only oil, broccoli and cornstarch.
Maybe they could be added back on?
Kathy Hester says
Fixed!
Kelli says
I’m not seeing the sauce recipe anywhere, help!
Kathy Hester says
It’s fixed now!
Kelli says
Thank you Kathy!!
Barb says
Fabulous
Kat says
I’ve been significantly reducing my meat consumption and happened to have a beautiful head of freshly-harvested broccoli just waiting to be prepared in a recipe like this. Delicious! I bet some blanched almonds or tofu would be amazing additions. Thank you 🙂
Juju says
Thanks for all the delicious add in I’ll be trying
Cindy says
Made this last night for an easy dinner. It was delicious!!! I will definitely make it again and use it with tofu as well as another person posted. Just stumbled on this site but will be taking a closer look today. Thank you.
Beth McCrea says
ADORE this recipe!
Just one note: In the recipe towards the top of the page (on my phone, I see the same recipe twice…I guess the second is showing it as it’s listed in the book…?), it includes the olive oil under the sauce ingredients, but it should be under the non-sauce ingredients as shown in the 2nd recipe.