I love broccolini, especially when it’s bathed in wine.
Broccoli is fantastic — my daughter even declares “BROCCOLI” when asked her favorite food, which makes me look like a stellar parent. Broccolini has that familiar broccoli flavor but is a bit more delicate and hearty, making it a satisfying main course. This vegan Broccolini Marsala is bold and garlicky: tender-crisp broccolini is sautéed with garlic, then combined with mushrooms simmered in Marsala and vegetable broth for a rich, comforting sauce.
Healthy doesn’t mean bland here — the flavors are vibrant. I like serving this over pasta, but it also shines over creamy polenta, quinoa, or simply on its own. The dish comes together quickly and is an excellent way to eat more vegetables. I could happily eat this straight from the pan.
If you haven’t tried broccolini, it’s wonderfully versatile. I trim the thicker stalks so the whole piece is easy to eat — leaves included. I prefer it cooked until just tender, not soggy, so I sauté only a few minutes to keep a pleasant bite and bright color.
If you’re exploring more plant-based meals, add this to your rotation. Marsala pairs surprisingly well with broccolini: the wine’s sweetness and depth complement the vegetables and mushrooms, yielding a creamy, savory result.
The alcohol in the Marsala cooks off during preparation, so it’s fine for children. My five-year-old happily eats pasta topped with this broccolini Marsala. Broccolini is commonly available at most grocery stores—I picked mine up at Trader Joe’s.
Vegan Broccolini Marsala
Print Recipe
5
25
30
Ingredients
- 16 oz. Broccolini, trimmed
- 1 Tbsp. Olive oil
- 3 Cloves Garlic, chopped
- 8 oz. Mushrooms, sliced (baby bella recommended)
- 1/2 C. Sweet Marsala wine
- 1/2 C. Vegetable broth
- 2 Tbsp. Full-fat coconut milk
- Salt and pepper, to taste
- Parsley, for garnish
Instructions
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Heat the olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add the garlic and broccolini and sauté until the broccolini is cooked through but still firm, about 5 minutes. Season with salt and pepper.
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Remove the broccolini from the pan, place it in a bowl or on a plate, and set aside.
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Add the mushrooms to the same pan. If needed, add a little more oil. Sauté the mushrooms until they release their liquid and the liquid evaporates, about 5 minutes. Reduce heat as necessary and season with salt and pepper. Then lower the heat to low.
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Pour the Marsala into the pan to deglaze, scraping up any browned bits from the bottom.
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Add the vegetable broth and coconut milk. Simmer the sauce for about 15 minutes, until reduced by roughly half and slightly thickened. Taste and adjust seasoning as needed.
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Return the broccolini to the pan and toss gently to coat in the sauce. Heat through, then serve immediately over pasta, polenta, quinoa, or enjoy as a standalone main. Garnish with parsley.
