With the return of cold weather it’s nice to make more warming dinners. One dish that my mom used to make when I was younger was this broccoli mousse. It’s warming, creamy, filling and delicious. It also makes a great side dish for the holidays. So with that in mind I thought I’d share the recipe with you all.
– 1,5 kilo broccoli
– 2 cloves of garlic
– Alpro coconut-rice milk (or a similarly light coconut milk)
– vegan mayonnaise
– vegan cream
– dried parsley
– Maggi (this is a flavor-making aroma/liquid)
Cut the broccoli into florets and coarsely slice the garlic.
Put the florets, garlic and salt into a pot; add equal parts coconut milk and water. Just enough so that all the broccoli is touched but the broccoli must not be completely under water. You want the top layer to look a little dry at the start. The broccoli will size down when cooking.
Cook the broccoli for as long as it takes to be soft. This usually takes 15-25 minutes.
Drain the broccoli and mash until creamy. Do NOT put the broccoli in a blender. You want it to remain a little coarse, for texture.
Once mashed add in 2-3 tablespoons of vegan mayonnaise, pepper, a big dash of Maggi (about 1-2 tablespoons), 2 tablespoons of vegan cream and one to two tablespoons of parsley. Mix well and you’re done!
I served it with potatoes and a Vivera crispy chicken schnitzel.
I hope you enjoy this recipe. Let me know if you make it and how you enjoyed it!