If your broccoli recipe ideas start and end with the so-called boiled and unflavored vegetable, then we have good news for you: there are almost endless ways you can upgrade broccoli, and incorporate it into delicious dishes, from morning to night. .

Broccoli, the vegetable with the intense green color, and the salty taste is ideal for any type of diet and as you will have heard from a child, it benefits the body a lot.

Here you will find 3 recipes for the whole day, which combine pleasure and healthy nutrition.

  • Broccoli Muffins for Breakfast

Components

  • 300 grams of broccoli florets
  • 2 large eggs, lightly beaten
  • 1/2 cup breadcrumbs
  • 1/4 cup grated onion
  • 1/4 cup mayonnaise
  • 1 cup shredded, shredded cheddar cheese
  • 1/2 teaspoon of lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Implementation

  1. Preheat the oven to 180 degrees.
  2. Place some water in a pot to boil. Add the broccoli florets. Boil them for 5 minutes. Rinse with cold water to stop cooking.
  3. Finely cut the flowers. You should have about 2 1/2 cups.

For the filling

  1. Place the beaten eggs and breadcrumbs in a large bowl. Stir until the bread is soaked.
  2. Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Mix it together with the broccoli.
  3. Spray the bases of the muffin pans with a little non-stick spray and divide the mixture.
  4. Bake at 180 degrees for 25 minutes.

  • Mac and Cheese with Broccoli for Lunch

Components

  • 1 package of pasta
  • 2 tablespoons of butter
  • 2 cloves of garlic
  • 1 onion
  • 2 tablespoons of flour
  • 1 â…“ cups whole milk
  • 1 teaspoon Dijon mustard
  • Salt Pepper
  • 3 cups chopped broccoli
  • 1 package of shredded cheddar cheese

Implementation

  1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well.
  2. Melt the butter in a large saucepan over medium-high heat. Add the garlic and onion and cook, stirring often, until fragrant, about 2 minutes.
  3. Toss in flour until lightly browned, about 1 minute. Gradually beat in the milk, and Dijon, about 3-4 minutes. If the mixture is too thick, add more milk as needed. Season with salt and pepper to taste.
  4. Toss pasta, broccoli, and cheese until well combined, about 3-4 minutes.
  5. Serve immediately.

  • Vegan Broccoli Gratin for dinner

Components

  • 1 large Russet potato, peeled and diced (should be about 1½ cups after cutting)
  • 1 white onion, diced and halved
  • 2 cloves of garlic
  • ½ cup raw cashews, soaked in water for at least 30 minutes and drained
  • ¼ cup plant-based milk of your choice
  • ¼ cup nutritious rolled oats
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon of salt
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • ¼ teaspoon mustard powder
  • 8 cups broccoli florets
  • ¼ cup vegan parmesan

Implementation

  1. Preheat the oven to 180 degrees and lightly grease the pans with oil
  2. Fill a pot with water and bring it to a boil. Drop the diced potato and half of the onion into boiling water and cook for about 15 minutes, or until the vegetables are tender and soft enough to blend.
  3. When the potatoes and onions are soft, use a slotted spoon to remove them from the cooking water and place them in your blender.
  4. Add ¾ cup of this cooked water to your blender, along with the garlic, soaked cashews, milk, oats, lemon juice, salt, turmeric, paprika, and mustard powder. Blend until smooth.
  5. Combine broccoli and remaining onion in a large bowl and pour sauce over broccoli. Stir to coat the broccoli and onion in the sauce.
  6. Place the mixture in the pan and sprinkle with the Vegan Parmesan. Bake at 180 degrees for 30 minutes.