One of the easiest, quickest, and tastiest meals I prepare is to steam some veggies and drizzle on a tasty sauce, like this Broccoli in Garlic Sauce. It tastes better than any takeout and literally comes together in minutes.
Maybe you have kids (or a spouse) who aren't too keen on eating their vegetables? I remember the only way our oldest would eat his - was to drown them in Ranch Dressing. When "I" was a kid, the only way I could eat broccoli was to smother it in cheese sauce, so it's not an entirely new idea.
So here's a quick and easy sauce to make and dare say a bit healthier than ranch or processed cheese sauce. All it takes are a few ingredients and of course, a good old-fashioned stovetop.
I use a variation of this sauce in a lot of my recipes because it has all 5 of the components I like in a sauce:
- saltiness - provided by the soy sauce of course
- sweetness - I used maple syrup but use whatever you are comfortable with
- sour/bitter - rice vinegar & spicy mustard
- spicy - chile flakes or gochugaru (which is Korean chile)
- umami - for that savory component I like Marmite
Marmite is very popular in the UK where it's spread on toast (which I happen to love btw). It's just a thick, sticky paste made from leftover yeast from the beer brewing process. It's full of B vitamins, including B12, is VERY salty, and has the consistency of a really thick Nutella. I get it at my local Fred Meyer (Kroger) but I'll add a link below for those of you who can't find it
As an affiliate, I do earn a little on every purchase but at no extra cost to you.
Take all of those components, mix 'em up, and add some kind of thickener (corn starch, potato starch, arrowroot) and you have a really tasty sauce that goes on just about anything, but especially on veggies.
In this recipe, I'm using fresh broccoli but you can certainly use frozen.
It's quick, it's easy, and it's tasty, and hopefully.... helps get those vegetables down those that may not usually eat them. ?
Enjoy.
Savory Broccoli in Garlic Sauce
The nice thing about this recipe is you can adjust any of the ingredients to your own taste.
So I started by blanching my broccoli.
I took a small head, cut off the florets, and added them to a steamer basket placed in a few inches of boiling water. After about 3 minutes I removed them and dropped them immediately into a bowl full of ice water to stop the cooking process. We will finish cooking them in the sauce.
For the sauce, I started with 4 BIG cloves of garlic, minced very fine. Into a pan with a few tablespoons of veggie broth, the ground ginger (fresh would work too), and the chile flakes. Stir that around for a minute then add all the remaining ingredients (except the corn starch).
Bring that to a simmer and while it's going, make a slurry with the corn starch and water. Slowly stir that into the sauce and it will thicken immediately.
Drain your broccoli and add to the sauce. Stir to coat and after a minute, serve over your favorite rice.
How's that for easy?
And tasty? My daughter was here visiting when I cooked this and she took one bite and the way her eyes lit up - I knew she liked it.
Hope you enjoy it too and if you do (or don't), leave me a comment.
Until next week......seeyas!
Savory Broccoli in Garlic Sauce
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main, Sauce
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
One of the easiest, quickest, and tastiest meals I prepare is to steam some veggies and drizzle on a tasty sauce, like this Broccoli in Garlic Sauce. It tastes better than any takeout and literally comes together in minutes.
Ingredients
- 1 small head of broccoli (about 2 cups florets)
- or 1 bag frozen broccoli & cauliflower mix
- 4 cloves garlic
- ½ tsp ginger
- ¼ tsp red chile flakes (or gochugaru)
- 1 cup low sodium vegetable broth
- ¼ cup low sodium soy sauce
- 2 Tbs maple syrup
- 1 Tbs rice vinegar
- 1 tsp marmite
- 1 tsp onion powder
- 1 tsp spicy mustard
- 2 Tbs corn starch
- 2 Tbs water
Instructions
- Cut all the florets from a small head of broccoli and add them to a steamer basket. Steam covered for 3 minutes in a pot with 1-2 inches of boiling water, then remove and place them in a bowl of ice water, Set aside.
- Mince garlic and add to a small saucepan along with a few tablespoons of veg broth or water, ginger, and chile flakes. Saute for a minute while stirring.
- Add the broth and all the remaining ingredients except the corn starch and water. Stir and bring to a simmer.
- Make a slurry by whisking the corn starch and water together and slowly stirring it into the sauce until it thickens.
- Drain your broccoli and add to the sauce. Stir to coat and simmer for 1 minute.
- Serve over rice.
Jvon Danforth
Such a great recipe. We loved it!
Diane
I love this sauce! It tastes so good and it's quick and easy to make! Using it on a stirfry again tonight - broccoli, bell pepper, onion, mushrooms, bean sprouts, celery, corn, sugar snap peas, carrots and water chestnuts. Plus some soy curls. Yum!
Susan P.
I’ve made this recipe several times. First time I made almost exactly as is. Just no marmite. Since then I’ve added red peppers and mushrooms! I’ve also left out the syrup. This recipe is hands down my favorite especially cuz it’s so easy and versatile.
slug72
Could nutritional yeast be used in place of the Marmite?
Chuck Underwood
Wouldn't be the same. Marmite is a lot more savory.
Susan Haines
Oh yum, can't wait to make this one!! I love Brand New Vegan's recipes!!
Susan Haines
Haven't made this one yet but i am sure it will be delicious as all your recipes are!! I will make it soon
Susan Haines
Another one i must make! It looks delicious!!! Thanks for posting Chuck!
Pamela
I cook for one most of the time and rarely enjoy preparing meals. I LOVE broccoli with garlic sauce! And I keep Trader Joe's frozen packs of organic brown rice in the freezer so this will be a quick meal. I'll probably quadruple the garlic - can't ever get too much garlic IMO. Thank you.
Sandy
I have Chinese mustard powder that I will use in place of the spicy mustard paste. And photo looks like you sprinkled it with sesame seeds. Will buy broccoli tomorrow and make this. Thanks.
Diane
Chuck, this is amazing sauce! I'll be using it on more than just broccoli in the future. Everyone said my broccoli with garlic sauce tasted like it came from a Chinese restaurant. Even the meat eaters loved it! Thank you!
Mitch
I used Miso, but also lite soy sauce...
Char
Do you have any suggestions on what you could substitute for the marmite?
Nikki Beale
Yum !
I made this tonight.
I added lightly steamed asparagus, extra slivers of garlic and toasted pine nuts.
I doubled the sauce because it was so delicious.
Another winner Chuck.
Barb Chamberlain
I used Bragg's amino acids, which is lower sodium than soy. I usually have homemade veggie broth on hand but this time had to use some Better than Bouillon, mixed per their directions. Between these and the marmite, this was very salty. Next time I'll reduce the Bragg's a bit, use my own broth because that's unsalted, taste, and adjust.
I'd also take the red pepper up a notch.
I used fresh ginger paste, which I buy in a tube and always have on hand for recipes that call for fresh ginger. It wasn't clear whether that was meant to be ground ginger or fresh.
On the mustard I assumed you meant prepared mustard. Again, specifying that vs. ground mustard seed would be a helpful detail to be explicit about every time.
Serving this over a big pan of steam-fried broccoli, onions, yellow summer squash, zucchini, and orange and green bell peppers on a bed of brown rice. I'll keep making it with some adjustments next time around. Thanks!
Pat
This looks great. On our must try list! Thanks again!
Sandra
This was helpful, thanks. Your choice of veggies sounds good. I used broccoli and cauliflower, but other veggies also good with this sauce. I used Chinese mustard powder, which added a nice bite and flavor to it. Did not use marmite. Used gluten free tamari. Was too salty, so will use Bragg's next time or reduce the amount of tamari. I used just 1 tablespoon of the syrup, which was plenty for my taste. I used crushed ginger from a jar. I suppose we all have to tweak recipes for our individual tastes and health concerns. I will be making this often.
Elsie
What is marmite and where can I find it?
Tracey
I want to use all fresh cauliflower and broccoli. Suggestion on how to prep the cauliflower?
Thanks!!
Chuck Underwood
Same as the broccoli
Kathy
We do not eat rice, what would be a good vegetable to put underneath this broccoli?
Susan
I’ve used cauliflower rice.
Dolores Jones
Thanks for another great recipe Chuck.
Liane
We had some Marmite laying around and so we tried your sauce. We loved it!
Thank you so much for the recipe
Elaine
This was a hit!! Didn't have marmite and it was great. Added some sliced carrot for color and topped it with mango.
Thanks Chuck !!
Cher LePage
This is fantastic! I didn’t have the marmite but it was still great, thank you Chuck!
Mercia Bailey
Looks great. Is marmite gluten free?
Chuck Underwood
No, sorry.
Christine Mcmahan
Excellent recipe. I had rice in freezer and frozen veggies. I didn’t have cornstarch or any like so I just used flour. It came together in a snap and was very good! I will definitely make it again when I don’t feel like cooking ( or even when I do?).
Diane
Chuck, this sounds delicious, but marmite contains wheat and I'll be serving it to someone who is gluten-intolerant. Would miso be a good substitute for the marmite? Equal amount?
Chuck Underwood
Ehh.....different taste really.