Korean Barbecue Roasted Broccoli from 7 Day Vegan Challenge

Korean Barbecue Roasted Broccoli From 7 Day Vegan Challenge

I have an intense love for Korean flavours and am so happy that I'm able to share that love with you in this recipe. This marinade isn’t just great for these broccoli bites but for literally anything. It keeps well in the fridge and makes a great snack, too.
Total Time
20 Minutes
1 head of broccoli, chopped into bite-size pieces
1 large green (bell) pepper, sliced lengthways
For the Korean Barbecue Sauce:
1⁄2 pear
2 tbsp of tamari
1 thumb-size piece of ginger
2 garlic cloves
1 tbsp of sesame oil
1⁄2 red pepper
1 shallot, sliced
Olive oil, to drizzle (optional)
To Serve:
Steamed rice, rice noodles or steamed quinoa
Step 1

Preheat the oven to 200°C (400°/Gas 6).

Step 2

Put all the dressing ingredients in a blender and blitz until you have a smooth sauce.

Step 3

Toss the vegetables in the barbecue sauce and roast in the oven or on the barbecue for about 15 minutes until just tender but still with a bit of bite.

Step 4

Serve with steamed rice, noodles or quinoa and drizzle with olive oil, if using.

Recipe Courtesy Of 7 Day Vegan Challenge: Featuring Over 70 Tasty Recipes and Menu Plans By Bettina Campolucci Bordi

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