Vegan Broccoli With Garlic Sauce

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 05/27/20
Sauteed Broccoli
Alexandra Grablewski/Getty Images
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 6 portions (6 servings)
Nutritional Guidelines (per serving)
152 Calories
5g Fat
24g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 portions (6 servings)
Amount per serving
Calories 152
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 893mg 39%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Protein 5g
Calcium 81mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This healthy vegan Chinese restaurant-style recipe for broccoli in a sweet garlic sauce is best served with cooked rice. If you want something a bit more well-rounded, feel free to add in some other veggies too—perhaps sliced carrots or baby corn, or even some tofu for a heartier meal.

This broccoli with garlic sauce recipe is vegetarian, vegan, and, if you use tamari in place of the soy sauce, it's gluten-free, too. Just be sure your vegetable broth is also gluten-free (read the label—some are and some aren't).

Ingredients

  • 2 cups vegetable broth
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce (or tamari to keep it gluten-free)
  • 1 teaspoon ginger
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup sugar
  • 2 bunches of broccoli, chopped (about 2 1/4 pounds trimmed)
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons cornstarch

Steps to Make It

  1. Gather the ingredients.

  2. Bring the vegetable broth to a boil.

  3. Add the garlic, soy sauce, ginger, red pepper, and sugar, stirring to combine well.

  4. In a large skillet, saute the broccoli in olive oil until just barely tender.

  5. Add the vegetable broth mixture to the broccoli.

  6. Add the cornstarch, stirring well to avoid any clumps.

  7. Cook for 6 to 8 minutes, or until sauce thickens.

  8. Serve over rice or another whole grain, such as quinoa or millet.

Broccoli Equivalents

  • 1 medium bunch = 3 to 4 servings
  • 1 bunch = 1 1/2 to 2 pounds
  • 1 pound fresh broccoli = 2 heads
  • 1 pound fresh broccoli = 9 ounces trimmed