Broccoli bake

This vegan dish is a refreshing twist on broccoli, adding big bold flavour and texture to the vegetable. It'll even win over broccoli skeptics 

Broccoli bake
Broccoli bake


  • 100g basmati rice

For the broccoli mix

  • 500 g broccoli
  • 150 g ground almonds
  • 240 g cooked chickpeas
  • 4 flax eggs (4tbsp ground flaxseed 9 tbsp water)
  • 2 cloves garlic
  • 1 tbsp nutritional yeast
  • ½ tsp mediterranean herbs
  • ½ tsp salt
  • Pinch of ground chilli

For the cheese sauce

  • 450 g butternut squash
  • 50g nutritional yeast
  • 100 ml plant milk
  • 40 g tahini
  • 2 tbsp olive oil
  • 1 tsp ground mustard
  • ½ tsp salt
  • ½ tsp thyme
  • ½ tsp paprika
  • ¼ tsp black pepper
  • 1 clove garlic



  1. Chop the broccoli into florets, add them to a food processor and pulse finely for a few seconds!
  2. Chop & roast the butternut squash with some olive oil, salt & pepper (30-40 min @ 200degrees)
  3. Once roasted add all the cheeze ingredients to a food processor and blend, this will create a nice creamy sauce – set aside
  4. In a large bowl add all the broccoli mix then steer in the cheeze sauce & the cooked rice. Mix well to combine evenly!
  5. Add the mixture to a large oiled baking dish
  6. Place the dish in a preheated oven (200 degrees) for 40 minutes!

Enjoy topped with a drizzle of olive oil and a side of roast potatoes!

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