Crispy smashed broccoli is an easy vegan appetizer to roast in the oven or cook on the stovetop. It’s fun to smash the broccoli florets into flat pieces and relatively low effort.
These thin, almost chip-like pieces of broccoli are perfect for dipping into your favorite sauce like vegan ranch dressing.
Want to save this recipe?
I'll email you a link so you can come back to this later!
Plus more tasty vegan recipes every week. Unsubscribe at any time.
I love garlic smashed potatoes, they are tasty and fun to make. I am also a huge fan of broccoli and I’ve seen this trend going around lately to smash it like potatoes.
Not sure what took me so long, but I finally tried it!
It shouldn't have been a surprise, but these roasted broccoli florets were an instant hit.
What took this recipe to the next level was cooking the broccoli directly on the pan. It makes roasted veggies, spicy chickpeas, and bbq tofu nuggets extra crispy. And if preheated properly, they aren't going to stick. So cleanup is a breeze.
Ingredient Notes
You will need these simple ingredients to make vegan smashed broccoli:
For this recipe, I used a bag of frozen broccoli florets. I let my the florets defrost in the fridge for about a day.
But to speed up the process, you could defrost the frozen florets in the microwave just until they are a bit more flexible.
If you're starting with head of fresh broccoli, you'll need to trim off the florets before either blanching or steaming them.
I used olive oil to cook my florets and give them a good crisp. Avocado oil or canola oil would also work. You can use aquafaba for an oil-free option.
I seasoned my florets at the end with a little bit of pink salt. You can have a lot of fun here though! Some homemade vegan parmesan, dairy-free ranch seasoning, or lemon pepper seasoning would be a great addition to the recipe.
The recipe card below includes the full list of ingredients + instructions.
How to Make Smashed Broccoli
The method for making these crispy smashed broccoli florets is the same whether you're making them on the stovetop or in the oven.
The main difference is that when you make them on the stove, you'll have to work in batches so you don't overcrowd the pan. For this reason, I like the oven method because you can cook them all at once.
Here’s a step-by-step guide to making the best smashed broccoli:
- To start, place your sheet pan in the oven as it preheats. Or heat up an empty pan on your stovetop.
- Spread out the broccoli florets on a cutting board. Smash each one with a wooden spatula. Really any solid, flat utensil will work.
- When you smash them, you need to be swift and forceful. Right up and down. Too much side to side movement and your floret might fall apart completely!
- Drizzle a bit of olive oil over the pan then place the florets on top. They should start to sizzle immediately.
- Cook until the side touching the pan is crispy. Flip and cook until the other side is crispy too.
- I like to finish by sprinkling the smashed florets with salt. You can add your favorite seasoning mix or serve them with a dipping sauce like vegan aioli or tofu mayo.
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below!
Crispy Smashed Broccoli
Email me the recipe!
I'll send you a link so you can come back to this later.
Plus more tasty vegan recipes every week. Unsubscribe at any time.
Equipment
- stainless steel pan or metal sheet pan
Ingredients
- 16 ounces broccoli florets
- 2 tablespoons olive oil more as needed to coat the pan
- salt to taste
Instructions
- Defrost frozen broccoli florets in the fridge for about a day. Alternatively, microwave frozen florets for about 2 minutes or until they are soft enough to smash.If you're starting with head of fresh broccoli, trim off the florets then blanch or steam them.16 ounces broccoli florets
- Spread out your broccoli florets on a cutting board and smash each one with a wooden spatula.
Oven Method (Preferred)
- Place a clean metal pan in the oven. Preheat the oven and pan to 425°F.
- Drizzle olive oil over the pan then place the smashed broccoli florets on top.2 tablespoons olive oil (more as needed to coat the pan)
- Return the pan to the oven and cook for 15 minutes.
- Remove the pan from the oven and use a metal spatula to individually flip eat floret.
- Return the pan to the oven and cook for an additional 10 to 15 minutes, just until both sides are crispy.
Stovetop Method
- Preheat a pan on the stovetop to medium high heat. I used a stainless steel pan and check for the leidenfrost effect.
- Turn the heat down to medium. Drizzle olive oil over the pan then place the smashed broccoli florets on top. Work in batches so you don't overcrowd the pan.2 tablespoons olive oil (more as needed to coat the pan)
- Cook until the side touching the pan is crispy, about 5 to 10 minutes.
- Flip each floret and cook until the other side is crispy, an additional 5 to 10 minutes.
To Serve
- Sprinkle smashed broccoli with pink salt or your favorite seasoning blend.salt (to taste)
- Or serve them with a dipping sauce like vegan aioli or tofu mayo.
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Comments
No Comments