Broccoli and Spinach Recipes Vegan Lovers Will Adore

Looking to add some vibrant greens to your vegan meal rotation? Broccoli and spinach are two powerhouse vegetables that not only pack a nutritional punch but also offer incredible versatility in the kitchen.

Whether you’re craving a hearty stir-fry, a creamy pasta, or a fresh salad, these greens can be the star of your dish. Today, we’re diving into some delicious and easy-to-make vegan recipes featuring broccoli and spinach that will satisfy your taste buds and nourish your body.

These recipes celebrate the natural flavors of the vegetables while incorporating simple ingredients to keep things wholesome and flavorful.

From quick weeknight dinners to meal-prep friendly lunches, these broccoli and spinach vegan recipes are sure to become staples in your kitchen. Plus, they’re perfect for anyone looking to eat more plant-based meals without compromising on taste or texture.

Let’s explore why these greens deserve a permanent spot on your plate and how you can create satisfying dishes with them!

Why You’ll Love This Recipe

Broccoli and spinach are nutritional powerhouses that bring a wealth of health benefits to your meals. Rich in vitamins A, C, and K, as well as iron, calcium, and antioxidants, these greens support immune health, bone strength, and overall vitality.

Beyond health, their flavors complement each other beautifully – the mild, slightly bitter taste of broccoli pairs wonderfully with the tender and earthy notes of spinach.

These vegan recipes are designed to be quick, easy, and packed with flavor. They fit perfectly into busy lifestyles and can be customized to suit your taste preferences or what you have on hand.

Whether you want a light side dish or a filling main course, these recipes will make eating greens exciting and satisfying.

Ingredients

• 2 cups broccoli florets
• 3 cups fresh spinach leaves
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil (or any plant-based oil)
• 1 cup cooked quinoa or rice (optional, for serving)
• 1/2 cup canned chickpeas, drained and rinsed
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh herbs for garnish (parsley, basil, or cilantro)

Equipment

• Large skillet or sauté pan
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander (for rinsing vegetables)
• Serving bowls or plates

Instructions

1. Prepare the vegetables. Rinse the broccoli florets and spinach leaves thoroughly. Dice the onion and mince the garlic cloves.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
3. Add the minced garlic and sauté for another 1-2 minutes. Be careful not to burn the garlic.
4. Add the broccoli florets to the skillet. Stir well, cover, and cook for 5-7 minutes, until the broccoli is tender but still crisp.
5. Stir in the fresh spinach leaves. Cook uncovered for 2-3 minutes until the spinach wilts down.
6. Add the chickpeas, smoked paprika, red pepper flakes (if using), salt, and pepper. Stir to combine and heat through for another 2 minutes.
7. Remove from heat and sprinkle the nutritional yeast over the mixture. Squeeze the lemon juice on top and stir well to combine all flavors.
8. Serve warm over cooked quinoa, rice, or enjoy as a hearty side dish. Garnish with fresh herbs for a pop of color and flavor.

Tips & Variations

For an extra creamy texture, stir in 1/4 cup of coconut milk or your favorite plant-based cream towards the end of cooking.

Try adding toasted pine nuts or slivered almonds for added crunch and protein.

Swap the chickpeas for tofu cubes or tempeh for a different protein profile.

Use kale or Swiss chard instead of spinach if you prefer a heartier leafy green.

If you love spicy food, add a dash of hot sauce or fresh chopped chili peppers.

For a quick weeknight meal, prepare the quinoa or rice in advance and store it in the fridge. This makes assembling the dish even faster.

Nutrition Facts

Serving Suggestions

This broccoli and spinach vegan dish pairs beautifully with a variety of sides and accompaniments. Serve it alongside warm crusty bread or garlic naan for a comforting meal.

For a lighter option, pair it with a crisp green salad and a tangy vinaigrette.

It also works well as a filling for wraps or pita pockets, topped with slices of avocado and a drizzle of tahini sauce. Alternatively, spoon the mixture over baked sweet potatoes or roasted vegetables for a colorful and nutrient-dense dinner.

Don’t forget to check out other delicious recipes like our Harvest Hash Recipe for cozy fall flavors or try the vibrant Lion’S Mane Mushroom Crumble Recipes for a savory twist. For something fresh and bright, the Lemon Ricotta Pasta With Arugula Recipe is a must-try.

Delicious Broccoli and Spinach Vegan Recipes to Try

Creamy Broccoli & Spinach Pasta

This recipe features a luscious cashew-based cream sauce that coats tender pasta, vibrant broccoli, and wilted spinach. It’s perfect for a comforting weeknight dinner.

• Ingredients: Pasta of choice, broccoli florets, fresh spinach, soaked cashews, garlic, nutritional yeast, lemon juice, salt, and pepper.
• Instructions: Blend soaked cashews with garlic, nutritional yeast, lemon juice, and seasoning to create the sauce. Sauté broccoli and spinach, then toss with cooked pasta and cashew cream.

Broccoli & Spinach Stir-Fry with Tofu

A quick and easy stir-fry packed with protein from tofu and bright flavors from soy sauce, ginger, and garlic. This dish is perfect over steamed rice or noodles.

• Ingredients: Firm tofu, broccoli, spinach, garlic, ginger, soy sauce, sesame oil, and red pepper flakes.
• Instructions: Press and cube tofu, then pan-fry until golden. Stir-fry garlic and ginger, add broccoli and spinach, then combine with tofu and soy sauce. Serve hot.

Spinach & Broccoli Quinoa Salad

This refreshing salad combines cooked quinoa with chopped broccoli and spinach, tossed in a tangy lemon-tahini dressing. It’s a great make-ahead meal or side dish.

• Ingredients: Quinoa, broccoli, spinach, cherry tomatoes, cucumber, tahini, lemon juice, olive oil, garlic, salt, and pepper.
• Instructions: Cook quinoa and cool. Steam broccoli lightly. Whisk tahini dressing and toss all ingredients together. Chill before serving.

Conclusion

Broccoli and spinach are incredibly versatile, nutritious, and delicious ingredients that can elevate any vegan meal. These recipes prove that eating plant-based doesn’t mean sacrificing flavor or satisfaction.

Whether you prefer a warm sauté, a creamy pasta, or a fresh salad, these dishes offer something for everyone.

Incorporate these greens into your routine and enjoy the health benefits along with mouthwatering taste. Don’t hesitate to experiment with different spices, proteins, and grains to make these recipes your own.

Happy cooking and happy eating!

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