7 Broccoli Vegan Recipes In Under 15 Minutes


You don’t want to spend hours at a time cooking meals for the family. There are so many deliciously sounding recipes but they seem to take an hour or two for roasting vegetables and putting everything together. Apart from a day off work, when do you even have the time for all that?

Sure, you can do some of the preparation days earlier and store in the fridge, but you don’t always want that. You want to be able to do it all from start to finish in one sitting. You need to be able to get in from work and just be able to throw a dinner together without a lot of pre-planning in the days running up to it. After all, you can’t always plan for problems.

Well, now you don’t have to. You can get delicious recipes in less than 15 minutes. These are all meals that your family will enjoy.

On top of being quick to cook, they will all use up the broccoli in your fridge. There’s no need to stare at it and hope you can figure out something to do – that usually leads to steaming with other vegetables and potatoes.

Here’s a look at 7 delicious broccoli vegan recipes in under 15 minutes.

One-Pot Easy Vegan Cheesy Broccoli Pasta

How about not just cooking something in less than 15 minutes but also doing it all in one pot? You’ll save on the washing up and will be able to keep the mess to a minimum. This one-pot pasta dish will have everyone wanting more – so make sure you have enough for seconds!

The dish says that it’s cheesy, but you’re not actually adding any cheese in. It’s a delicious mix of herbs and spices with nutritional yeast to create a creamy texture. Here’s a way to use up half of your broccoli that sits lonely in the fridge.


  • 2 cups of dried pasta, whole wheat is preferable
  • 4tbsp nutritional yeast flakes
  • 2tbsp plain flour
  • 1tsp chives, dried
  • 1/2tsp onion powder and Dijon mustard
  • Salt and black pepper to taste
  • 1 1/2tsp lemon juice
  • 2-3 cups of water
  • 1 knob of vegan butter
  • ½ head of broccoli, cut into florets


  • Place everything except the yeast and broccoli into a saucepan, stirring together and putting the lid on
  • Cook for 5 minutes and add the broccoli
  • Cook for another 10 minutes, adding in more water if necessary
  • Remove from the heat and add in the yeast, allowing the dish to settle for a couple of minutes before stirring

Your whole family will barely notice that you’ve opted for a dairy free and animal product free dish! They’ll be too busy enjoying every single bite.

Lemony Broccoli Avocado Chickpea Salad

One of the best things about broccoli is that you can eat it cooked or raw. There is a bitterness to broccoli when you eat it raw, but that’s where the rest of these salad ingredients come into the play. The lemon especially will help to add a slightly sweeter texture to your meal.

You only need a handful of ingredients for this salad. It’s up to you whether you have some tofu or Quorn on the side or if you decide to enjoy it on its own. You could also enjoy it on a bed of noodles!


  • 2tbsp lemon juice
  • 1 garlic clove, crushed
  • Salt and black pepper to taste
  • ¼ cup of olive oil
  • 8 cups of broccoli florets
  • 1 can of chickpeas, rinsed and drained
  • 1 avocado, diced


  • Mix the lemon juice, garlic, and seasoning together in a bowl and then drizzle the oil in slowly, whisking until creamy
  • Pour the dressing over the broccoli florets, massaging it into the whole vegetable
  • Fold in the avocado and chickpeas and place in the fridge until you’re ready for it

You can add some nuts to this recipe if you’d like. Pine nuts and walnuts tend to be the most favoured when it comes to these types of salads, but add in the ones that you prefer. You can also add plenty of other salad vegetables. Bell peppers, tomatoes, and grated carrots will work well.

Bean and Broccoli Rice Bowl with Lemon and Dill Tahini

What about when you want something a little different – something that taste Oriental and fun? Well, you don’t have to work too hard to find something like that. This recipe is just the one that you want to follow. You can switch out the rice for noodles if you’d like, but rice will create a gluten-free option, as well as vegan.


  • 1 cup of black beans
  • 1 cup of tahini
  • 12 cup of lemon juice
  • 1tbsp dill, fresh
  • 1 cup of rice, cooked
  • ½ head of broccoli, cut into florets and steamed


  • Heat the beans over a medium heat for a few minutes
  • Add in the tahini, dill, and juice in a separate bowl
  • Add the rice to a bowl, topped with the beans, and broccoli, before topping with the dressing

If you would like to, you can sprinkle some vegan parmesan over the top of the dish. This addition really isn’t that necessary. You can also add some pine nuts to the top or even some water chestnuts. Make sure your tin of water chestnuts are completely drained and heat them with the black beans.

15-Minute Broccoli, Sweet Potato, and Black Bean Skillet

This recipe is adapted from a meat dish. The broccoli works with the potato and black bean place of some turkey mince. It’s still just as good and even more filling and nutritious.

If you don’t really like black beans, you can switch then for white beans or even chickpeas. Just add something that will give you the protein that your body needs. Like the first recipe on the list, this is all cooked in the one pot to help save on the washing up time!


  • 11 oz sweet potatoes, chopped
  • 2tbsp oil of choice
  • 2 garlic cloves, crushed
  • ¼ onion, chopped
  • ½ head of broccoli, chopped into florets
  • 1 can of black beans, rinsed and drained
  • 1 can of diced tomatoes, drained
  • 1tsp cumin
  • 1/2tsp paprika
  • 1 cup of vegan cheese
  • Salt and black pepper, to taste


  • Cook the sweet potato in the microwave for 5-8 minutes to soften and place to one side
  • Heat the oil over a medium heat and then add the onions, frying for two minutes
  • Add in the garlic, cooking until fragrant
  • Add the broccoli, cooking for a few minutes before adding in the sweet potato
  • Stir in the beans, tomatoes, and spices, combining fully
  • Lower the heat and add in the vegan cheese, cooking until it melts
  • Season to taste and then serve

You can add it on a bed of rice or quinoa if you would like, but it also tastes delicious alone. The quinoa will just help to add something a little more filling to your meal. It will also work with some tortilla wraps to create a sandwich out of it, making it perfect for lunches!

Don’t forget to garnish with a little cilantro and spring onions. These just help to add that extra aroma to your meal.

Broccoli and Chickpea Curry

It’s time to get a little more adventurous with your food. This curry will still take 15 minutes, but your family will think that it took much longer. It just tastes that good. You’ll also be able to make extra to heat up another day if you want to have something that’s even quicker to make!

It’s packed full of vegetables and beans to make sure you get all the protein and fibre that you could possibly need. Most importantly, it is packed with broccoli to make sure you get the necessary energy-boosting nutrients.


  • 1 bell pepper, chopped (red, orange, or yellow will work)
  • ½ onion, chopped
  • 1 cup of broccoli, chopped into pieces
  • 1 garlic cloves, crushed
  • 1tbsp ginger, grated
  • 1 can of diced tomatoes
  • 1 can of chickpeas, rinsed and drained
  • ½ cup of coconut milk
  • 1-3tbsp curry powder
  • 1/2tsp cumin
  • 1tsp red pepper flakes
  • Salt and black pepper, to taste
  • 4 cups of rice, cooked


  • In a skillet, add a tbsp of oil and add in all the vegetables, garlic, and ginger, cooking for 5-7 minutes and stirring often
  • Add in the spices and flakes, cooking for another minute
  • Add the tomatoes and seasoning, cooking for another 10 minutes or so, until the flavours are aromatic
  • Remove from the heat and add in the coconut milk, stirring
  • Spoon over your rice and serve!

It really is that easy to get a vegan friendly curry. There’s no need to speak nicely to your favourite restaurant and you get to fill your home with Eastern aromas.

Broccoli Burgers

You know that mince makes great burgers, but when it comes to the vegan life you will feel like you’re stuck. There are nut and mushroom burgers, but what about something different? Did you know that broccoli can be used with various other ingredients to create delicious burgers? Did you also know that you can get these burgers in 15 minutes or less?

When the kids want to feel like they’re eating something naughty, this is the recipe that you want to follow.

This is one of those that you’ll need to make ahead of time. The kids will love helping you one Sunday afternoon ready for a quick meal a couple of nights later. The burgers will store in the fridge covered for three days or so. Make the dressing at the time of serving.

Ingredients for the Burgers:

  • 1/3 cup of couscous, dry
  • 1 cup of water
  • 1 ½ cups of broccoli florets
  • 2tsp oil of choice
  • ½ cup of scallions, chopped
  • ½ cup of onion, chopped
  • 2tsp cumin
  • 1 can of chickpeas, rinsed and drained
  • 1tbsp tahini
  • ½ cup of bread crumbs (you can opt for premade if you’d like or blitz them yourself)
  • Ingredients for the dressing:
  • 1/3 cup of tahini
  • 1/3 cup of water
  • ¼ cup of lemon juice
  • 2 garlic cloves, crushed
  • 3/4tsp salt


  • Preheat the oven to 400F
  • Add the couscous and water to a pot and boil
  • Remove from the heat and allow the couscous to soak up the water for 10 minutes
  • Steam the broccoli however you want (pot, steamer, or microwave) so it’s soft
  • Fry the onions and scallions for 3-5 minutes and then remove from the heat and add the cumin
  • Mix the couscous, onion mix, broccoli, tahini, and chickpeas into a food process and blitz together
  • Pour the couscous mixture into the bread crumbs
  • Form patties and placed on a lined baking sheet
  • Bake for 50 minutes, turning the patties halfway through
  • Blitz all the dressing ingredients together in your blender for 30 seconds
  • Top the burger with the sauce, with any other burger toppings you’d like

You can use wraps or burger buns for this recipe. When reheating your burgers, just put them in the oven for 5-10 minutes or so or you can reheat in the microwave.

Broccoli and Quinoa Salad

Finally, it’s time for a recipe that you can throw together on a morning and take to lunch with you. It’s worth making extra of this – it won’t add on time! – to create a large bowl of it for the fridge. You can grab and go at a moment’s notice.


  • 1 head of broccoli, chopped into florets
  • 2 cups of kale, chopped
  • ½ red onion, chopped finely
  • 1 cucumber, peeled and diced
  • 2 cups of red grapes, seedless and quartered
  • ½ cup of silvered almonds
  • 1 cup of quinoa, cooked and cooled
  • 2tsp apple cider vinegar
  • 2tbsp vegan mayo
  • 1tbsp agave nectar
  • 1 1/2tsp lemon juice
  • 1tsp poppy seeds
  • Salt and black pepper, to taste


  • Mix the vegetables, grapes, and almonds with the quinoa in a bowl
  • Combine the vinegar, mayo, agave, lemon, seeds, and seasoning in another bowl, whisking together
  • Pour the dressing over the top of the vegetables, stirring fully to combine

You can store with the dressing or put the dressing in a separate bowl to pour when you’re ready to eat.

Which Broccoli Dish Will You Try First?

I bet you never thought there would be so many different broccoli vegan recipes to try. They all take less than 15 minutes to make, except the burgers. The burgers will just give you an option that you can prepare ahead of time.

Look out for broccoli recipes. This is one of those vegetables that will give you so many nutrients in one setting. When you mix with other dark leafy greens, you have a powerhouse meal that will set you up for the rest of the day. The only thing missing is the protein, which you can get from black beans, chickpeas, and other similar ingredients.

Share the 15 minute recipes that you want to try first and the ones that you’ve enjoyed the most.

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