Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Crispy Breaded Broccoli and Mushrooms with Almonds Butter and Sweet Chili

This is a template recipe that yields a delicious appetizer that you can make to any potluck or dinner with your friends and family and it takes about 30 minutes to make, start to finish. Underneath the external crispy coating, there is a layer of sweet and spicy buttery spread and then, there is that perfectly cooked broccoli or mushroom.  If you serve it as a party appetizer, you can stick a wooden toothpick in each, so your guests can easily serve themselves. It will not stay for long, I promise you that.

Ingredients:

Broccoli florets

1 package of crimini or white mushrooms

For the marinade

3 TBS almonds butter / peanut butter / sunflower seeds butter

4 TBS olive oil / sunflower seeds oil /safflower oil

4 TBS sweet chili sauce

1 clove of garlic – minced

1/2 tsp salt

1 tsp minced ginger

1 tsp all purpose flour (optional)

For the coating

1 cup bread crumbs / substitute for processed corn flakes for GF version

2 TBS nutritional yeasts

1 TBS white sesame seeds

1 TBS black sesame seeds

1/2 tsp salt

Directions:

1. Preheat oven to 420F (215C).

2. Make the marinade. Mix all marinade ingredients using a tablespoon or a whisk.

3. Mix the coating ingredients.

4.  Dunk the mushrooms and broccoli into the marinade bowl and use a brush or your hands to smear the marinade evenly over its surface. You will have to do it per individual broccoli floret but, you can mix all mushrooms with the marinade for faster similar results.

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5. Transfer each marinated mushroom and broccoli floret into the breadcrumbs mix and toss to coat from all sides.

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6. Transfer the coated broccoli and mushrooms to a baking pan padded with parchment paper.

7. Bake for 10-15 minutes until slightly brown and crispy.

Here’s how the broccoli should look like

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Here is how the mushrooms should look like

5.0 from 1 reviews
Crispy Breaded Broccoli and Mushrooms with Almonds Bbutter and Sweet Chili
 
Prep time
Cook time
Total time
 
This is a template recipe that yields a delicious appetizer that you can make to any potluck or dinner with your friends and family and it takes about 30 minutes to make, start to finish. Underneath the external crispy coating, there is a layer of sweet and spicy buttery spread and then, there is that perfectly cooked broccoli or mushroom. If you serve it as a party appetizer, you can stick a wooden toothpick in each, so your guests can easily serve themselves. It will not stay for long, I promise you that.
Author:
Recipe type: Appetizer
Ingredients
  • Broccoli florets
  • 1 package of crimini or white mushrooms
For the marinade
  • 3 TBS almonds butter / peanut butter / sunflower seeds butter
  • 4 TBS olive oil / sunflower seeds oil /safflower oil
  • 4 TBS sweet chili sauce
  • 1 clove of garlic - minced
  • ½ tsp salt
  • 1 tsp minced ginger
  • 1 tsp all purpose flour (optional)
For the coating
  • 1 cup bread crumbs / substitute for processed corn flakes for GF version
  • 2 TBS nutritional yeasts
  • 1 TBS white sesame seeds
  • 1 TBS black sesame seeds
Instructions
  1. Preheat oven to 420F (215C).
  2. Make the marinade. Mix all marinade ingredients using a tablespoon or a whisk.
  3. Mix the coating ingredients.
  4. Dunk the mushrooms and broccoli into the marinade bowl and use a brush or your hands to smear the marinade evenly over its surface. You will have to do it per individual broccoli floret but, you can mix all mushrooms with the marinade for faster similar results.
  5. Transfer each marinated mushroom and broccoli floret into the breadcrumbs mix and toss to coat from all sides.
  6. Transfer the coated broccoli and mushrooms to a baking pan padded with parchment paper.
  7. Bake for 10-15 minutes until slightly brown and crispy.

 

1 Comment

  1. Everything about this blog makes sense. The recipes are easy to follow, simple and above all the food tastes so good and fresh.

    I’ve tried this recipe with broccoli and it was a big success in a hollowing potluck in our neighborhood.

    Thank you!

    Tom

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