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:

  1. Preheat your oven to 200°C (400°F).
  2. Wash and cut the broccoli into florets.
  3. Place the florets in a large mixing bowl and drizzle with olive oil. Toss to coat evenly.

Sauté the Vegetables:

  1. In a large skillet, heat a bit of olive oil over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and sauté for an additional minute until fragrant.

Add Tomatoes and Kale:

  1. Add the halved tomatoes and baby kale to the skillet.
  2. Cook for 2-3 minutes until the tomatoes begin to soften and the kale wilts slightly.

Make the Creamy Sauce:

  1. Push the vegetables to the sides of the skillet and add the knob of vegan butter to the center.
  2. Once melted, sprinkle the flour over the butter and stir to form a roux.
  3. Gradually pour in the coconut cream, stirring constantly, until the sauce thickens.
  4. Season with salt and dried thyme.

Combine and Bake:

  1. Add the broccoli florets to the skillet and toss to coat with the creamy sauce.
  2. Spoon the mixture into a baking dish and distribute it evenly across the surface.
  3. If using, sprinkle the shredded vegan mozzarella cheese over the top.

Bake to Perfection:

  1. 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:

  1. 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!