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Broccoli tossed in vegan tomato cream sauce on a plate

Broccoli with Vegan Tomato Cream Sauce

by Vegin Vegan Vegun!
This vegan side dish tosses tender-crisp broccoli in a light, refreshing soy milk tomato cream sauce.
Add some spaghetti and it turns into a simple tomato cream pasta too.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course side dish
Cuisine Fusion
Servings 2 people

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
  • olive oil as needed

Instructions
 

Preparation

  • Chop the garlic cloves into small pieces.
    4 g garlic
  • Remove the seeds from the chili and cut it into pieces.
    ½ chili pepper
  • Cut the broccoli into bite-sized pieces.
    120 g broccoli
    • At the same time, start boiling water for the broccoli in a pot.

Sauce Making

  • Heat olive oil, garlic, and chili in a frying pan. Sauté the garlic until golden brown, taking care not to let it burn.
    olive oil
  • Once the garlic is browned, add the shimeji mushrooms, shio koji, and canned tomatoes. Cook together, stirring occasionally, until the tomatoes have cooked down.
    20 g shimeji mushrooms, 1 tbsp shio koji, 100 g canned tomatoes
  • Add the remaining seasonings (miso and sugar) and mix well.
    ½ tsp kome (rice) miso, ½ tsp sugar
  • Add the soy milk and mix again. Heat gently until just below boiling—if it boils too hard, the soy milk tends to separate—then turn off the heat.
    7 tbsp plain soy milk

Boil Broccoli

  • Once the water is boiling, add the broccoli. Boil thin stems for about 1 minute, and thicker stems for about 1 minute 30 seconds.
    • If using broccoli stalks, add them to the pot first and boil for 30 seconds to a minute before adding the florets. Continue boiling until the texture is right, adjusting the time based on how thick the stalks are.
  • Once the broccoli is cooked, drain it thoroughly in a colander.

Toss

  • Reheat the soy milk tomato cream sauce until warm but not boiling.
  • Add the cooked broccoli and stir briefly to combine.
  • Taste and adjust with a little extra shio koji or sugar if needed, then serve.
Keyword broccoli, shimeji mushrooms, shio koji, soy milk, tomato cream sauce, vegan pasta recipe