Broccoli and almonds are a great combination in this easy, appealing vegan recipe. Colour and texture and good nutrition combined in one dish you can make at any time.

Recipe from The Contented Vegan by Peggy Brusseau, Published by Head of Zeus

Peggy says:

“I love this simple and pretty dish. It offers interesting taste and texture surprises to complement the strong green flavour of the broccoli. I like to have it with a bowl of noodles or serve it as one of three or four dishes to make a hearty dinner. Try serving it with these other recipes from the book – Jerusalem Artichoke and Sweet Potato Sauté or Scalloped Potato Bake.

“Brocolli comes in many guises. In these recipes, use the type that is available to you, depending on where you are and the time of year. Each variety has its own texture, colour and flavour. After sampling many types, you will find your favourites. Try calabrese, purple sprouting, tenderstem, romanesco and Italian leaf broccoli, sometimes called rapa. Cauliflower is a good substitute if no type of broccoli is available.”

Serves 4

Preparation time 20 minutes.

INGREDIENTS

1 tablespoon untoasted sesame oil

1 head of broccoli, florets halved or quartered

1 red onion, halved and thinly sliced

50g flaked almonds

1⁄4 teaspoon black pepper

1⁄4 teaspoon ground allspice

Juice of 1 lime

OPTIONS AND VARIATIONS

Stems of purple sprouting broccoli or florets of cauliflower may be mixed, half and half, with the regular broccoli to create a multi-coloured dish.

METHOD

Pour the oil into a large frying pan or wok set over a high heat. Swirl the hot oil around the pan, then add the broccoli. Cover the pan and cook the broccoli for 3 minutes.

Meanwhile, toss together the onion, almonds and spices in a bowl. Stir the broccoli and reduce the heat to medium. A few lightly browned pieces are fine, but your aim is to keep the bright green colour, ensuring the broccoli is just tender. Add the onion mixture to the pan and stir into the broccoli. Cook for 5 minutes longer, stirring often.

Drizzle over the lime juice. Stir once as it sizzles, then immediately remove the pan from the heat and transfer its contents to a warm serving dish.