Brimming with feel-good ingredients, this creamy goodness all comes together in the most delightful way  in this delicious Creamy Lemon Broccoli Sauce. Residing at the intersection of “lemon” and “broccoli,” this comforting dish boasts the most delightful saucy goodness perfect for coating pasta, steamed rice, or a tasty oven-baked potato.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Broccoli and lemon are a perfect culinary match, don’t ya think? It just works! We paired these two lovelies in this incredibly flavorful sauce to hitch up with your favorite starch, and it’s so tasty!

Easy to Make

This dish comes together quickly, especially if you use a food processor to chop up the broccoli. You can get away with not using a food processor and chopping the broccoli by hand, but it’s going to take longer, obviously.

Broccoli Tenderness

Our family is divided over veggie tenderness in general. Dad likes all his veggies turned to mush.  Mom is in the middle, and I like mine more on the tender crisp side. We are definitely a Goldie Locks household when it comes to veggies.

We feel it is important that when you microwave (or steam) the chopped broccoli in Step 5 that you test the broccoli to see if it meets the “tenderness” level that suits you as the sauce only cooks about 3 to 5 minutes longer when you add the broccoli to the sauce.

It is important to underscore this point. Otherwise you may not be happy with the end result of broccoli tenderness otherwise.

We loved this sauce; it was creamy, delicious, and filling when coupled with our favorite starches.

I’ll let Mom tell you more!

Hi!  Robin here.

Monkey is right, TP109 likes mushy veggies. He gets downright frustrated when he feels the veggies “aren’t done.”  LOL  Monkey is one of those tender-crisp people, and I really just like veggies “tender,” but not crunchy.

TP happily ate this beautiful sauce over baked potatoes.  He loves broccoli and lemon together.  Chris does too so I am betting he would love this recipe!

If you try this comforting sauce, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Delicious Lemony Dishes

• Lemony Thyme Lentil Soup
• Lemony Pasta with Greens and Beans
• Vegan Lemon Poppy Seed Dressing
• Lemony Chickpea Rice Soup
• Italian Broccolini Millet Bowl with Lemony Parsley Sauce
• Lemony Red Lentil Spinach Stew
• No Oil Lemon Hemp Dressing
• Lemon Herb Asparagus Potato Salad

Products Used:

• Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot
• Food Processor (optional)

Creamy Lemon Broccoli Sauce

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 Minutes
• Yield: 4-5 Servings 1x
• Category: Sauce, Dinner, Lunch
• Method: Stovetop
• Diet: Vegan

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Description

Healthy, low-fat, and brimming with feel-good ingredients, this Creamy Lemon Broccoli Sauce is so comforting and perfect on pasta, rice, or baked potatoes.

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Ingredients

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Sauce Ingredients:

• 1 cup yellow onions, fine dice
• 2 Tablespoons minced garlic
• 1 Tablespoon tahini
• 1 Tablespoon GF flour (or flour of choice)
• ½ cup vegetable broth *
• 1 ¾ cups water (or broth)
• 2 teaspoons lemon juice (+) *
• 2 Tablespoons nutritional yeast

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 2 teaspoons dried basil *
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)
• ¼ teaspoon red pepper flakes (+/-) *

Other Ingredients:

• 8 oz. broccoli, chopped

Serving Ideas:

• 8 to 10 oz. cooked pasta, drained, then rinsed
• Over steamed rice
• Over baked potato

Optional Toppings

• Vegan Parmesan Cheese or Nutritional Yeast
• Fresh basil

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Instructions

1. Place the Spice/Herb Ingredients (except the red pepper flakes) in a small bowl, mix well, set aside.
2. Place the broccoli into a food processor and pulse several times to chop it into small pieces, (don’t mince it) set aside.
3. In the meantime, in a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the finely chopped onions, sauté over medium-high heat for 7 to 9 minutes until soft.  Add a splash of water or veggie broth to prevent sticking or burning if needed.  Then add the minced garlic, sauté for one minute.
4. Then add the tahini and flour, stirring constantly over medium heat for several minutes to cook the flour (see notes), then add all the remaining Sauce Ingredients and Spice/Herb ingredients and simmer for a few minutes to thicken.
5. Microwave (or steam) the chopped broccoli for 3 to 4 minutes in the microwave to cook it through.  It doesn’t cook much once you add it to the sauce, so if you prefer tender broccoli, microwave it longer.
6. Add in the chopped broccoli and red pepper flakes, stir and cook for 3 to 5 minutes over low heat. Taste test and adjust seasonings as needed.
7. Serve with pasta (stir the pasta into the sauce) or over steamed rice or over a baked potato, topped with Vegan Parmesan Cheese or nutritional yeast.

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Notes

*TIPS:  When adding the tahini and flour to the skillet, stir it around the pan.  It will feel more like you are pushing lumpy flour covered onions around the pan, that is OK.  This helps cook the flour.  It will look like a lumpy mess in the pan. When you add the liquids (and other ingredients), stir thoroughly to mix the tahini/flour mixture with the liquids.  Initially it will look like it isn’t going to come together, but keep at it, mixing and pushing the tahini/flour mixture into the liquids over a medium heat. As the mixture starts to heat up it will thicken and become homogeneous. Keep stirring until it comes together into a sauce.

*Broccoli:  Chop the broccoli into very small pieces in the food processor (or by hand).  We kept a few tiny florets out of the food processor and placed them into the mixture so you could see a few tiny broccoli florets in the sauce.  You don’t have to do this, but it looks nice.

 *Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Flour:  We used Bob’s Red Mill gluten free all-purpose baking flour blend.  You can use the flour of your choice.

*Lemon Juice:  We tested this recipe with both fresh and bottled lemon juice.  Both are very tasty; however, the fresh lemon juice produced superior flavor.  If you love lemon, then feel free to add more lemon juice.

*Dried Basil versus Fresh Basil:  We tested this recipe with both dried and fresh basil.  Both were very tasty; however, the fresh basil produced super flavor.  If using fresh basil, add it in Step 6 to preserve the freshness of the dish and double the amount used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4-5

*Storage:  Refrigerate and use within 5 days.

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