I have been craving vegetables more and more recently- I mean, they’re like 100% of my diet anyways, but I’ve just been wanting simple, yet delicious, beautiful, crunchy veggies. I’m always trying to come up with vegan versions of dishes I used to enjoy growing up, and this one is something my Grandma made as a side pretty often. I didn’t realize how easy it would be to recreate as a vegan dish until recently, and it was too good not to share!
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Broccolini is one of my favorite vegetables, hands down. This tender stem broccoli is so sweet and delicious, and is honestly amazing to eat raw by itself. But lightly roasting it and serving it with some creamy lemony goat cheesy goodness makes it even better!
For the broccolini, slice it into roughly one inch pieces- using the stem, florets, leaves, and all! The whole vegetable is so tender and delicious, it’d be a sin to waste any! Toss your broccolini with extra virgin olive oil, minced garlic, sea salt, black pepper, & crushed red pepper- then spread in a single layer on a baking tray. Place the baking tray into a 450F preheated oven, and cook from 10-15 minutes. I like it when it still has a bit of crunch to it, so thats why I cook it for not a crazy amount of time- but if you like yours to be more fork tender, just keep cooking it until its to your liking! Just remember to flip it halfway, regardless of how long you’re roasting it for.
While your broccolini is roasting, you can whip up your super simple AND ALL VEGAN creamy lemon goat cheese. Trust me y’all… you’re gonna want to put this on everything. Add your cashews, lemon juice & zest, sea salt, and [starting with] 1/4 cup of filtered water to a high powered blender, and blend until smooth. While the blender is running, drizzle in more water slowly if needed. You want this to be roughly the consistency of yogurt, so that you can drizzle it over your broccolini easily. Although, if you want it thicker, add less water! Really just keep adding water slowly until it reaches your desired consistency.
Once your broccolini is ready to come out of the oven, either serve it right on the baking tray, or transfer it to a platter & generously drizzle some of your creamy lemon goat cheese on top- along with some extra lemon zest & crushed red pepper (and salt if needed).
As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold heart.
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Roasted Broccolini with Creamy Lemon Goat Cheese
This Crisp Roasted Broccoli with Creamy, Lemony Goat Cheese is the perfect side dish to any meal. And it’s completely vegan, gluten, and soy free?! Sign me right the fuck up.
- 2 big bunches of broccolini
- 2 tsp minced garlic
- 1 tsp sea salt
- 1 tsp black pepper
- 1-2 tsp crushed red pepper
- 2-3 tbsp extra virgin olive oil
Creamy Lemon Goat Cheese
- 1 cup raw unsalted cashews
- 1/4-3/4 cup filtered water
- 1 1/2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 tsp sea salt
Preheat your oven to 450F
Cut your broccolini into roughly 1 inch pieces. I roast the stems and the leaves as well. Toss them with your olive oil & spices, and spread in a single layer on a baking tray.
Place your broccolini into the oven and allow to cook for 10-15 minutes, flipping halfway. I like mine to still be crunchy, you can leave it in longer if you want it to be softer.
Creamy Lemon Goat Cheese
Place all of your ingredients in a high powered blender & blend until you have a thick-ish sauce. Start with less water, and add more as needed. This should be the consistency of yogurt & should be able to drizzle over the broccolini.
Serve this either on the side or drizzled over top of your freshly roasted broccolini.