|Nutritional Guidelines (per serving)|
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).
Nutritional information per serving, including 1/2 cup cooked rice (from Calorie Count):
Calories: 291, Calories from Fat: 54 % Daily Value:
Total Fat: 6.0g, 9%; Saturated Fat: 0.9g, 4%
Cholesterol: 0mg, 0%
Sodium: 921mg, 38%
Total Carbohydrates: 51.9g, 17%
Dietary Fiber: 5.5g, 22%
Vitamin A 27%, Vitamin C 302%, Calcium 11%, Iron 12%
- 2 cups vegetable broth
- 2 cloves garlic (minced)
- 1/4 cup soy sauce (or tamari to keep it gluten-free)
- 1 tsp ginger
- 1/2 tsp red pepper flakes
- 1/4 cup sugar
- 2 bunches of broccoli (chopped)
- 2 tbsp olive oil
- 1 1/2 tbsp cornstarch
Bring the vegetable broth to a boil.
Add the garlic, soy sauce, ginger, red pepper and sugar, stirring to combine well.
In a large skillet, saute the broccoli in olive oil until just barely tender.
Add the vegetable broth mixture to the broccoli.
Add the cornstarch, stirring well to avoid any clumps.
Allow to cook for 6 to 8 minutes, or until sauce thickens.