Here's a recipe for a vegan side dish with broccoli, dressed with a light and refreshing soy milk tomato cream sauce. If you add some spaghetti, you can make a tasty vegan tomato cream pasta. Bon appétit!
This tomato cream sauce is seasoned with homemade Japanese seasoning Shio Koji. The sauce is basically the same as the Sio Koji Broccoli Aglio E Olio Peperoncino, so it's pretty easy to make if you remember how to make that one.
And if you're craving some tomato cream pasta, you're welcome to cut down on the broccoli and add some spaghetti to the sauce. Or you can double the sauce and mix it with a big serving of pasta!
Also, just so you know, all the recipes on this blog are vegan and vegetarian. It's also great for anyone interested in a plant-based diet. If you've got some extra time, be sure to check out the other pages!
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Ingredients
Vegetables
- Broccoli: Use broccoli that's been briefly boiled to keep it from turning mushy. For thin stems, cook for one minute. For thick stems, cook for about a minute and 30 seconds. You can adjust them to suit your taste.
- Shimeji mushrooms: If you can, add some shimeji mushrooms. It's not a huge difference, but the mushrooms really make the dish tasty.
Vegan Tomato Cream Sauce
The key to making this Soy Milk Tomato Cream Sauce is using shio koji.
- Shio koji: Use the flavor and sweetness of homemade shio koji to make tasty sauces. It's easy to make shio koji at home. It takes some time to make, but you can mostly leave it as is. It's also cheaper than buying store-bought products. If you want to know more about how to use shio koji, check out the list of recipes using shio koji.
- Plain soy milk: Basically, all the recipes in this recipe blog use plain soy milk. You can also use sweetened soymilk, but please adjust the flavor by omitting the sugar.
- Canned tomatoes: I used the unsalted variety. Cook it well to remove the acidity of the tomatoes. On the other hand, if you want to make a refreshing sauce with a touch of tartness, you can cook them down briefly and move on to the next step.
- Minced garlic: I used one that had a pretty mild flavor. Some types of garlic, like Chinese garlic, have a strong flavor, so check with your garlic to see how much to add and adjust accordingly.
- Chili peppers: Go easy on the amount—use just a bit with the seeds removed. It's totally up to you whether you add them or not.
- Sugar: Throw in just a bit to add some depth of flavor.
- Miso: Rice koji miso is used to add some depth to the sauce. I suggest using a sweeter miso.
- Olive oil: The flavor of the garlic gets transferred to the oil to create the base of the sauce.
For exact amounts, please check the recipe card👇
Instructions
Making cream sauce might look tricky, but it's actually pretty simple.
- Preparation: 1)Chop the garlic cloves into small pieces. 2)Take the seeds out of the chili and cut it into pieces. 3)Cut the broccoli into bite-sized pieces.
*At the same time, start boiling water for the broccoli in a pot. - Make the sauce ❶(Sauté): Put olive oil, garlic, and chili in a frying pan and heat. Sauté the garlic until it is golden brown, taking care not to burn it. When the garlic is browned, add the shimeji mushrooms, shio koji, and canned tomatoes. Cook it all together in a pan, stirring regularly, until the tomatoes cook down.
- Make the sauce ❷(Simmer): When the tomatoes are cooked down thoroughly, add the remaining seasonings (miso and sugar) and mix well. Then, add the soy milk and mix further. Heat until it's almost boiling, then turn off the heat.
- Boil the broccoli: When the water is boiling, add the broccoli. For thin stems, boil for about 1 minute. For thicker stems, boil for about 1 minute and 30 seconds.
*If using broccoli stalks, add them to the pot first. Boil the stalks for 30 seconds to a minute, then add the broccoli florets and continue boiling until the texture is just right. To get the right firmness, adjust the cooking time according to the thickness of the stalks. - Toss: When broccoli is cooked, drain it thoroughly in a colander. Heat the soymilk tomato cream sauce again until it is warm but not boiling. Then, add the cooked broccoli and stir briefly.
- Finishing touches: Add shio koji or sugar to suit your taste, and serve.
Tools
- cooking chopsticks
- wooden spatula
- pot
- colander
- frying pan
- kitchen knife
- cutting board
Frequently Asked Questions
Just add a little rice flour to the soy milk, stir and cook until the sauce is nice and thick. Don't forget to keep stirring as it heats up.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
More Vegan Recipes with Canned Tomatoes
Here are some vegan recipes to use up canned tomatoes:
More Vegan Recipes with Broccoli
Vegan recipes to use up broccoli:
More Vegan Recipes with Shio Koji
From side dish to dessert:
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them onInstagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
Recipe Card
Broccoli with Vegan Tomato Cream Sauce
Equipment
- cooking chopsticks
- wooden spatula
- pot
- colander
- frying pan
- kitchen knife
- cutting board
Ingredients
Vegetables
- 120 g broccoli
- 20 g shimeji mushrooms
Vegan tomato cream sauce
- 7 tablespoon plain soy milk (105ml)
- 100 g canned tomatoes
- 4 g garlic
- ½ chili pepper
- 1 tablespoon shio koji
- ½ teaspoon kome (rice) miso
- ½ teaspoon sugar
Instructions
Preparation
- Chop the garlic cloves into small pieces.4 g garlic
- Take the seeds out of the chili and cut it into pieces.½ chili pepper
- Cut the broccoli into bite-sized pieces.*At the same time, start boiling water for the broccoli in a pot.120 g broccoli
Sauce Making
- Put olive oil, garlic, and chili in a frying pan and heat. Sauté the garlic until it is golden brown, taking care not to burn it.
- When the garlic is browned, add the shimeji mushrooms, shio koji, and canned tomatoes. Cook it all together in a pan, stirring regularly, until the tomatoes cook down.20 g shimeji mushrooms1 tablespoon shio koji100 g canned tomatoes
- Add the remaining seasonings (miso and sugar) and mix well.½ teaspoon kome (rice) miso½ teaspoon sugar
- Add soy milk and mix further. Heat until it's almost boiling, then turn off the heat.7 tablespoon plain soy milk
Boil Broccoli
- When the water is boiling, add the broccoli. For thin stems, boil for about 1 minute. For thicker stems, boil for about 1 minute and 30 seconds.*If using broccoli stalks, add them to the pot first. Boil the stalks for 30 seconds to a minute, then add the broccoli florets and continue boiling until the texture is just right. To get the right firmness, adjust the cooking time according to the thickness of the stalks.
- When broccoli is cooked, drain it thoroughly in a colander.
Toss
- Heat the soy milk tomato cream sauce again until it is warm but not boiling.
- Add the cooked broccoli and stir briefly.
- Add shio koji or sugar to suit your taste, and serve.
So, how did you like the recipe for "Broccoli with Tomato Cream Sauce"?
If you like cream sauces, you'll also want to try my Vegan Creamy Maitake Mushroom Pasta. This creamy pasta is made with homemade onion koji and maitake mushrooms, which makes the soy milk cream taste delicious.
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