Vegan Crispy Broccoli Recipe
Cashew onion cream, crispy broccoli with chili vinegar and fried kale, pine nut parmesan, vegan red pepper aioli
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Ingredients
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Crispy Broccoli
Cashew Onion Cream
Fried Kale
Pine Nut Parmesan
Vegan Red Pepper Aioli
Method
Crispy Broccoli
- 1
Prepare the Broccoli
Preheat your oven to 425°F (220°C). In a large bowl, toss the broccoli florets with olive oil, salt, and black pepper until evenly coated.
- 2
Roast the Broccoli
Spread the broccoli in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until crispy and lightly browned, flipping halfway through.
- 3
Drizzle with Chili Vinegar
Once roasted, drizzle the crispy broccoli with chili vinegar before serving.
Cashew Onion Cream
- 4
Soak the Cashews
Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse.
- 5
Blend the Cream
In a blender, combine soaked cashews, chopped onion, minced garlic, nutritional yeast, water, and salt. Blend until smooth and creamy, adjusting the water for desired consistency.
Fried Kale
- 6
- 7
Season with Salt
Sprinkle with salt to taste and remove from heat.
Pine Nut Parmesan
- 8
Vegan Red Pepper Aioli
- 9
Blend the Aioli
In a blender, combine silken tofu, roasted red peppers, minced garlic, lemon juice, and salt. Blend until smooth and creamy.