- Prep-time: / Ready In:
- Makes 5 cups
- Serving size: 1¼ cup
- Print/save recipe
Supercharge your side dish skills with this colorful, crunchy, and totally crave-worthy panko broccoli recipe. Each floret is simmered in flavorful veggie broth until tender, and then mixed with garlic-infused whole wheat panko bread crumbs for a crispy textural contrast. (Panko is great because you don't need to toast it first. Just toss it in the pan with the broccoli for the last few minutes of the cooking process.) Strips of sun-dried tomato add bursts of umami-rich flavor and really dial up the intrigue of this five-ingredient dish. If you make a big batch, this is the perfect recipe to bring to a potluck to up the veggie count on everyone’s plate.
For more vegan broccoli recipes, check out these tasty ideas:
- The Best Broccoli Slaw
- Individual Broccoli and Wild Rice Casseroles
- Potato Broccoli Mini Frittatas
- Creamy Vegan Broccoli Chowder with Garlic Croutons
By Ellen Boeke,
Last Updated:
Ingredients
- 1½ lb. broccoli (1 large head)
- ⅓ cup low-sodium vegetable broth
- ¼ cup whole wheat panko
- 4 cloves garlic, minced
- 2 tablespoons slivered sun-dried tomatoes (not oil-packed)
- Freshly ground black pepper, to taste
Instructions
- Cut broccoli head into small florets. If you like, peel and thinly slice broccoli stalks. In an extra-large nonstick skillet cook broccoli in broth over medium-high 6 to 8 minutes or until crisp-tender, stirring occasionally.
- Meanwhile, in a small bowl combine panko and garlic. Add to skillet with sun-dried tomatoes. Cook 2 to 3 minutes or until panko is toasted, stirring frequently. If you like, season with freshly ground black pepper.
Per serving (1¼ cup): 86 calories, 17 g carbohydrates, 6 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 75 mg sodium, 5 g fiber, 4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(5 from 1 vote)I steam a ton of broccoli and remove it when it is tender but holding its shape. I use the skillet to toast the panko and sun-dried tomatoes together with a little minced garlic. I place the broccoli over Freekah (my favorite grain) and add the toasted panko and sun-dried tomatoes to the top. Delicious.
I made this recipe tonight for dinner. It was tasty but very dry. I wouldn't bring it as a dish to share . I may not make it again . Sorry . Just didn't like how dry it was .
This recipe turned out great! I opted to add green beans and Brussels sprouts which was really yummy.
Hello! This recipe is confusing - do you add the panko to the same skillet as the broccoli? How will the panko get toasted with the wet broccoli and broth? Do you need to drain the broth first?
Not sure if my reply went through…The broth evaporated as it cooked (even had to add more during process). Then I tossed in the panko, etc. I also included Brussels sprouts and green beans which worked out really well. I Recommend this recipe!
Hello Giro I definitely agree with your comment. Plus, if you add too much broth, it could make the broccoli soggy.
Good question. The recipe seems to be missing the last step.