Cold Vegan Broccoli Recipes for Quick and Healthy Meals

There’s something undeniably refreshing about cold vegan broccoli recipes, especially when the weather gets warm or you’re searching for a healthy, vibrant dish to brighten your table. Broccoli, with its crisp texture and mild, earthy flavor, is a superfood staple in vegan kitchens.

Served cold, it transforms into a perfect base for salads, grain bowls, and creative sides. In this post, I’m sharing a collection of my favorite cold vegan broccoli recipes that are not only easy to make but also bursting with color, crunch, and nutrition.

Whether you’re meal prepping for the week, packing a picnic, or looking for a quick side for your next barbecue, these recipes will keep you coming back for more!

Why You’ll Love This Recipe

Cold vegan broccoli recipes shine for so many reasons. First, they’re quick to prepare—no long cooking times or complicated steps.

Second, they’re nutrient-rich and packed with fiber, vitamins, and antioxidants. Third, these dishes are endlessly customizable to suit your tastes or whatever’s in your fridge.

And finally, cold broccoli salads and sides are ideal for make-ahead meals, as they taste even better after chilling and marinating.

Whether you’re following a vegan diet or simply aiming to add more veggies into your rotation, these recipes are delicious proof that plant-based eating can be both simple and satisfying. Plus, they’re perfect for sharing at gatherings or as a light, energizing lunch.

Ingredients

Equipment

• Large mixing bowls for tossing salads
• Medium saucepan for blanching or steaming broccoli
• Sharp knife and cutting board
• Colander for draining pasta and vegetables
• Whisk for salad dressings
• Salad spinner (optional, for drying broccoli)
• Measuring cups and spoons
• Serving platter or storage containers

Instructions

Cold Broccoli & Chickpea Salad

1. Blanch the broccoli: Bring a pot of water to a boil. Add broccoli florets and cook for 1-2 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking. Drain well.
2. Mix the salad: In a large bowl, combine the cooled broccoli, chickpeas, red onion, cherry tomatoes, parsley, and sunflower seeds.
3. Prepare the dressing: Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
4. Toss and chill: Pour dressing over the salad and toss to coat. Chill in the refrigerator for at least 30 minutes for best flavor.
5. Serve cold, garnished with extra parsley or seeds if desired.

Asian-Inspired Cold Broccoli Salad

1. Blanch the broccoli: Boil broccoli florets for 1-2 minutes, then transfer to ice water. Drain thoroughly.
2. Prepare vegetables: Julienne the carrot, slice the bell pepper and scallions.
3. Make the dressing: In a bowl, whisk soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic until well combined.
4. Combine: In a large bowl, toss broccoli, carrot, bell pepper, and scallions with the dressing.
5. Finish: Sprinkle with toasted sesame seeds and chill for 20-30 minutes before serving.

Creamy Vegan Broccoli & Pasta Salad

1. Cook pasta: Boil your pasta of choice according to package directions. Drain, rinse with cold water, and set aside to cool.
2. Steam broccoli: Lightly steam broccoli florets for 2-3 minutes, then rinse under cold water to cool. Drain well.
3. Prepare dressing: In a medium bowl, whisk together vegan mayo, apple cider vinegar, Dijon mustard, dill, salt, and pepper.
4. Mix salad: Combine pasta, broccoli, and red onion in a large bowl. Add dressing and toss until evenly coated.
5. Chill and serve: Refrigerate for at least 30 minutes to let flavors meld before serving cold.

Tips & Variations

• Raw vs. Blanched Broccoli: If you love extra crunch and a slightly bitter flavor, use raw broccoli. For a milder taste and brighter color, blanch or steam your broccoli first.
• Add More Protein: Toss in cooked lentils, tofu cubes, or tempeh for a protein boost.
• Switch Up the Veggies: Add shredded cabbage, snap peas, radishes, or cucumber to change up texture and flavor.
• Make It Nut-Free: Substitute sunflower or pumpkin seeds for nuts if you have allergies.
• Change the Dressing: Try tahini-lemon for a Mediterranean flair, or add a spoonful of homemade vegan chili powder for heat.
• Meal Prep Friendly: These salads store well for 2-3 days, making them perfect for quick lunches.

For best results, always dry your broccoli well after blanching or steaming—excess moisture can make your salad soggy!

Nutrition Facts

Nutritional values are approximate and will vary with specific ingredients and quantities.

Serving Suggestions

• Picnic-Ready Sides: Pack these salads in jars or containers for an outdoor meal.
• Lunchbox Main: Add cooked quinoa or brown rice to make it a hearty desk lunch.
• Potluck Favorite: Double the recipe for gatherings—these salads hold up well and won’t wilt quickly.
• Pair With: Serve alongside recipes like Banana Pancake Recipe Men Eat Vegan Too for brunch, or a Vegan Chipotle Bowl for a balanced dinner.
• Wraps & Sandwiches: Stuff into pita or wraps with avocado for a satisfying sandwich alternative.

Conclusion

Cold vegan broccoli recipes are truly a celebration of flavor, color, and nutrition. They’re quick to prepare, ideal for make-ahead meals, and endlessly adaptable to your taste preferences.

Whether you’re new to plant-based eating or a seasoned vegan, these dishes prove that broccoli can be far from boring. With a few pantry staples and fresh ingredients, you can whip up salads and sides that are perfect for every occasion—from weekday lunches to festive potlucks.

If you’re feeling inspired, try pairing these salads with other easy vegan mains from our collection, like the Amazing Vegan Pasta Recipes for Easy Delicious Meals or explore even more meal ideas in our A to Z Vegetarian Recipes for Every Meal and Occasion.

Broccoli has never tasted so good—here’s to fresh, vibrant, and delicious eating all year round!

More Cold Vegan Broccoli Recipes to Try

Broccoli, Apple & Walnut Salad

• 2 cups broccoli florets, chopped
• 1 apple, diced
• 1/3 cup walnuts, roughly chopped
• 1/4 cup dried cranberries
• 2 tbsp vegan mayo
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• Salt & pepper to taste

1. Blanch or steam broccoli for 2 minutes, then run under cold water and drain.
2. In a large bowl, combine broccoli, apple, walnuts, and cranberries.
3. Whisk vegan mayo, lemon juice, maple syrup, salt, and pepper in a small bowl.
4. Toss dressing with salad and chill before serving.

Broccoli & Quinoa Tabouli

• 1 cup cooked quinoa, cooled
• 2 cups broccoli florets, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, minced
• 1/2 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt & pepper to taste

1. Finely chop raw broccoli in a food processor for a grain-like texture.
2. Mix broccoli with quinoa, tomatoes, onion, and parsley.
3. Drizzle olive oil and lemon juice over salad; season to taste and toss well.
4. Chill and serve cold, garnished with extra herbs if desired.

Broccoli & Avocado Ranch Salad

• 2 cups broccoli florets, blanched
• 1 avocado, diced
• 1/4 cup sunflower seeds
• 1/4 cup sliced cucumber
• 2 tbsp vegan ranch dressing
• 2 tbsp lemon juice
• Salt & black pepper

1. Blanch broccoli, then cool and drain thoroughly.
2. In a bowl, combine broccoli, avocado, sunflower seeds, and cucumber.
3. Mix vegan ranch and lemon juice, then toss with salad.
4. Season to taste and serve immediately for best texture.

Looking for even more inspiration? Check out our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals and Cauliflower Salad Recipe Vegan: Easy & Delicious Ideas for more crunchy, nourishing plant-based salads!

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