Vegan Asian-Style Broccoli and Bok Choy Recipe


This is one of the most popular vegan Recipe to celebrate broccoli in a simple way. The tamari, maple, sesame and chili dressing adds great flavor to each bite, while the aubergine, bok choy, and coriander add a great mix of colors and textures. We eat this as a side with just about everything – it’s delicious with the Black rice, sweet potato and orange salad with toasted almonds and the Harissa-roasted aubergines.
Serves 4 As A Side


  • 1 aubergine, cut into bite-sized pieces no bigger than 2.5cm
  • olive oil
  • 2 bok choy, halved and sliced
  • 600g Tenderstem broccoli
  • 1 tablespoon sesame seeds
  • a handful of coriander, roughly chopped
  • salt and pepper

The Dressing

  • 2 tablespoons sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • pinch of chili flakes


  1. Preheat the oven to 240ºC (fan 220ºC).
  2. Place the aubergine in a baking tray with a good drizzle of olive oil and some salt and pepper. Roast in the oven for 40–45 minutes.
  3. While the aubergine is in the oven, place the bok choy and broccoli in a baking tray with a drizzle of olive oil and some salt and pepper, and give them a good mix. Add the tray to the oven for the final 10 minutes of the aubergine’s cooking time.
  4. Once the aubergine has turned golden and soft, and the broccoli and bok choy are tender and starting to char around the edges, remove the trays from the oven and leave to cool.
  5. Next, make the dressing by simply mixing the ingredients together until smooth and season it with salt and pepper. Once the veg reaches room temperature, toss it with the sesame seeds, coriander, and the dressing.


Tenderstem broccoli works really well in this salad, but broccoli florets are good too. Likewise, if you can’t find any bok choy you can leave this out – just add a little more broccoli.

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