This quick and easy vegan broccoli parmesan recipe is delicious and a great way to jazz up the humble broccoli. Crispy broccoli parmesan is a dish you can never go wrong with and was a favourite of mine so I was keen to create a gluten free and vegan version.
The use of gluten free flour and breadcrumbs gives the broccoli florets a slightly crunchy and crispy exterior despite being soft in the middle. I use nutritional yeast to give this broccoli side dish that cheesy parmesan taste, however, you could use a dairy free parmesan style cheese if preferred or even the real thing if you eat dairy.
This only takes approximately 15 minutes in the air fryer so is great to whip up as a side when you are short on time. If you don’t have an air fryer don’t worry, you could still create these by making them in the oven. When cooking these, make sure you regularly check them and shake the tray containing the florets to ensure they cook evenly and do not burn.
I attempted this recipe after creating my Air Fryer Parmesan Zucchini recipe and my Easy Air Fryer Sprouts recipe. I got thinking about which other vegetables I could jazz up using my air fryer and broccoli seemed to be the next obvious choice. To make this recipe I loosely followed the first half of my Buffalo Cauliflower Wings recipe in order to coat the florets in flour, seasoning and milk first.
I usually cook my broccoli parmesan for a total of 12 minutes at 180 degrees Celsius, however, you may want to cook yours for longer depending on how soft you like your vegetables to be. I would not personally cook these on a higher heat as it does cause the outside to burn before the inside softens.
When chopping your broccoli up, remember to chop the stalk up and throw that in too! These bits will be just as delicious as the florets, (if not more), and eating them will reduce the amount of food waste your household produces.
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