https://www.copymethat.com/r/CEVZKqCWZ/roasted-broccoli-grain-bowl-with-nooch-d/
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2024-10-06 11:26:13
Roasted Broccoli Grain Bowl with Nooch Dressing
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By Ali Slagle
Roasted Broccoli Grain Bowl With Nooch Dressing
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4
(2,012)
Notes
Read 150 community notes
This nutty, savory and deeply satisfying — not to mention vegan — grain bowl stands out because of a stellar sauce made of nutritional yeast (also known as “nooch”), lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together.
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Roasted Broccoli Grain Bowl With Nooch Dressing
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4
(2,012)
Notes
Read 150 community notes
This nutty, savory and deeply satisfying — not to mention vegan — grain bowl stands out because of a stellar sauce made of nutritional yeast (also known as “nooch”), lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together.
To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newslette
Ingredients
- Yield:4 servings
- 3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
- 1 pound brussels sprouts, trimmed and halved
- ¾ cup olive oil
- Kosher salt and black pepper
- ½ cup nutritional yeast
- Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- 4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
- ¼ cup roasted, salted almonds, coarsely chopped
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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