Beefless Broccoli

posted in: Recipes | 1

I have a question for you – why don’t people eat the fat stems of broccoli? I’ve never understood it. Personally, I like the stem better than the florets, mostly because they have less broccoli taste, which I haven’t yet grown to like (I’m still working on it mom, 25 years later…), but also because the texture is so unique. So today, I want to pay homage to broccoli and all it’s stems that have hit the bin throughout history. This one’s for you!



1 large head of broccoli, chopped into small florets and even smaller stem slices

3 cloves garlic, minced

2 tbsp Thai chili ginger sauce

2 tbsp Coconut seasoning sauce (sort of like sweet soy sauce but gluten free and way awesomer! I got it from Spud

1 tbsp chili paste (or less if you don’t like things too spicy)


Another simple recipe, great as a side dish or on it’s own. Start with a heated pan (medium is good) and add in some coconut oil (about a tablespoon). Nest add your chopped broccoli florets and stem slices. I let these sauté for about 5 minutes or less, just so their colour of green brightens. Next I add in the garlic to sauté for about a minute, then all the sauces go in. I stir it around, put the lid on for a couple minutes, then serve it. Ta da! Lunch 😀


*I’ve had some questions about the Coconut Seasoning listed. It’s another soy sauce alternative but with a very different flavour than Bragg’s and Tamari. Here is the vendor site of the brand I like in case you want to do some more research of your own


  1. kristin

    the naked coconut stuff can be found in vancouver at Famous Foods. also seen it at that little/big market on Main & 10(ish area) WholeFoods must have this as well, but support your locals first eh ? xo

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