I love me some broccolini, especially when it is covered in a wine.
Broccoli is the bomb. Anytime someone asks my daughter what her favorite food is she proudly says “BROCCOLI”! Which makes me look like a great parent(even though she totally eats a bunch of junk). Broccolini tastes like broccoli, but is a bit heartier and filling. Which makes it great to eat as a main dish. This vegan broccolini Marsala is so damn good! Sauteed and super garlicky, this broccolini is then tossed into a sauce of mushrooms cooked with Marsala and veggie broth.
This may be a pretty healthy meal, but it in no way lacks flavor! I like to serve mine over pasta, but it would be great with polenta, quinoa or just on its own. This meal takes no time at all, and is a great way to eat yo’ veggies. I love veggies, I could honestly just gobble up this broccolini right out of the pan.
Have you ever had broccolini? It is amazing, and versatile. I like to trim the stalks down so I can eat the whole thing, I even like the cute little leaves on the stems. I really like to eat it pretty firm as well. I only saute it for a few minutes just so it is cooked but not soggy.
If you are trying to eat more plant based this year, add this to the list. Broccolini goes surprisingly well with Marsala wine. Sweetness, creaminess, veggieness. It has it all!
The Marsala wine is cooked off of course, so you can feel good about feeding this to anyone, even kids. My 5 year old daughter will get down on some pasta topped with broccolini Marsala! Also, I would like to note for anyone who has never had broccolini, you should be able to find it easily at most stores. I grabbed mine at Trader Joe’s!
Super garlicky sauteed broccolini tossed in a mushroom Marsala sauce. Perfect to top pasta, polenta, quinoa or a million other things!
- 16 oz. Broccolini, trimmed
- 1 Tbsp. Olive oil
- 3 Cloves. Garlic, chopped
- 8 oz. Mushrooms, sliced(I used baby bella)
- 1/2 C. Sweet Marsala wine
- 1/2 C. Vegetable broth
- 2 Tbsp. Coconut milk, full fat
- Salt and Pepper to taste
- Parsley for garnishing
In a large cast iron or non stick skillet, heat the olive oil on medium high. Add the garlic and broccolini. Saute the broccolini until cooked through, but still firm. About 5 minutes. Season with a bit of salt and pepper.
Remove the broccolini from the pan, place in a bowl or on a plate and set aside.
Now, add the mushrooms to that same pan, if there is not enough residual oil in the pan, add a little more. Saute the mushrooms until they are cooked through. Reducing heat as needed. The mushrooms should release liquid. Cook them until the liquid has evaporated. This should take about 5 minutes. Season with salt and pepper. Reduce heat to low.
Now add the Marsala to the pan with the mushrooms, and deglaze the pan. Scraping any bits of mushroom off the bottom.
Now add the veggie broth and coconut milk. Cook the sauce for about 15 minutes until it has reduced by almost half. Taste and season to your liking.
Now add the broccolini back to the pan, and toss in the sauce. Just make sure the broccolini is nice and hot, then serve immediately with pasta, polenta, quinoa or whatever your heat desires!