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Here’s a revised version of the Creamy Baked Broccoli with Tomatoes and Kale recipe, transformed into a vegan option with updated nutritional information:
Vegan Creamy Baked Broccoli with Tomatoes and Kale
Ingredients:
- 1 large broccoli, cut into florets
- Olive oil
- A handful of baby kale
- 1 small onion, diced
- 7 small cloves of garlic, minced
- 12 small tomatoes (cherry or grape tomatoes preferred), halved
- A knob of vegan butter
- Salt, to taste
- 1 tsp dried thyme
- 150 ml canned coconut cream (or any plant-based cream)
- 1 tbsp all-purpose flour (or gluten-free flour for GF option)
- Vegan mozzarella cheese, shredded (optional)
Instructions:
Prepare the Broccoli:
- Preheat your oven to 200°C (400°F).
- Wash and cut the broccoli into florets.
- Place the florets in a large mixing bowl and drizzle with olive oil. Toss to coat evenly.
Sauté the Vegetables:
- In a large skillet, heat a bit of olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
Add Tomatoes and Kale:
- Add the halved tomatoes and baby kale to the skillet.
- Cook for 2-3 minutes until the tomatoes begin to soften and the kale wilts slightly.
Make the Creamy Sauce:
- Push the vegetables to the sides of the skillet and add the knob of vegan butter to the center.
- Once melted, sprinkle the flour over the butter and stir to form a roux.
- Gradually pour in the coconut cream, stirring constantly, until the sauce thickens.
- Season with salt and dried thyme.
Combine and Bake:
- Add the broccoli florets to the skillet and toss to coat with the creamy sauce.
- Spoon the mixture into a baking dish and distribute it evenly across the surface.
- If using, sprinkle the shredded vegan mozzarella cheese over the top.
Bake to Perfection:
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the broccoli is tender and the cheese (if used) is melted and golden brown.
Serve:
- Once baked, remove the dish from the oven and let it cool for a few minutes before serving.
Nutritional Information (Per Serving):
- Calories: 180 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Sodium: 320mg
- Total Carbohydrates: 15g
- Dietary Fiber: 4g
- Total Sugars: 4g
- Protein: 4g
Notes:
- This vegan version replaces dairy with plant-based alternatives and maintains the creamy texture and rich flavors of the original dish.
- Adjust seasoning and ingredient quantities according to taste preferences.
- Serve as a satisfying main dish or alongside your favorite vegan protein for a complete meal.
Enjoy this Vegan Creamy Baked Broccoli with Tomatoes and Kale as a nutritious and flavorful addition to your plant-based diet!