Vegan curious? Try this delicious broccoli bowl recipe
Eat your greens! November is World Vegan Month, so if you're full throttle plant-based, or fancy a meat-free moment, try this delicious and speedy recipe by chef Brett Cobley.
Looking for a healthy dinner? Look no further than this protein packed Broccoli Bowl, courtesy of chef Brett Cobley and author of What Vegans Eat. It’s tasty, good for you and is totally plant-based. November is World Health Month and while we might roll our eyes at yet another cynical marketing ploy, if you’re thinking of taking the plant based plunge, or simply want to reduce your dairy and meat consumption (go on, it’s good for both you and the planet), then Brett’s book is a good place to start. His book tells you what to shop for, is full of easy recipes and simple swaps so you can veganise all you favourite ‘there there’ meals.
- 1 head of broccoli, cut into florets
- 100g bulgar wheat
- Olive oil for frying
- 1 tbsp walnuts
- 1 tbsp pumpkin seeds
- 400g block of firm tofu, cut into cubes
- 1 tbsp of hoisin sauce
- 2 garlic cloves, very finely chopped
- 2 spring onions, thinly sliced
- Cook the broccoli florets in boiling salted water for 3-4 minutes until tender. Drain, but keep the cooking liquid.
- Add the bulgar wheat to a large bow and pour in 250ml of the reserved broccoli cooking water.
- In a frying pan, warm a little oil, add the walnut and pumpkin seeds, and toast until lightly browned and fragrant. Remove from the pan and set aside.
- Meanwhile, coast the tofu in the hoisin sauce and quickly fry it in the pan over a medium heat until golden brown.
- Add the garlic to the puffed up bulgar wheat and fluff up with a fork. Divide the bulgar what and broccoli florets between two serving bowls.
- Add the tofu and sprinkle over the seeds, walnuts and spring onions.
For more delicious recipes: What Vegans Eat by Brett Cobley, £16.99