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Thai Inspired Broccoli in Coconut-Cilantro Sauce

Thai Inspired Broccoli in Coconut-Cilantro Sauce Recipe

  • 2 pounds broccoli (3 large stalks)
  • 1 large clove garlic
  • 1 inch chunk ginger, trimmed and cut into eighths (peeling is not necessary)
  • 1 medium shallot (about 2 ounces), peeled and quartered
  • 1 or 2 jalapenos (depending upon desired heat), halved and seeded
  • 1 good-sized bunch cilantro (about 4 ounces; include stems and roots, if available, but rinse thoroughly to remove sand)
  • One 13.5 ounce can coconut milk (not light)
  • ½ teaspoons sugar
  • 1 teaspoon salt
  • 8 to 12 ounces seitan (wheat gluten)
  • 1 large red bell pepper, seeded and cut into ¼-inch strips
  • 1 large yellow bell pepper, seeded and cut into ¼-inch strips
  • 1 to 3 tablespoons Japanese soy sauce (Tamari or Shoyu)
  • A few basil leaves, shredded, for garnish (optional)
  • 2 limes, cut into wedges
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 549kcal (27%)
Total Fat 23g (35%)
Saturated Fat 18g (92%)
Cholesterol 0mg (0%)
Total Carbohydrate 34g
Dietary Fiber 7g
Sugars 5g
Protein 61g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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