Stuffed Hasselback Broccoli

I like vegan facet dishes; however, I believe we deserve some extra present stopping greens across the holidays! This subsequent dish wants no introduction, (okay so possibly it does) it’s stuffed hasselback broccoli. And sure, saying the recipe identify is a mouthful, you’ll DEF need mouthfuls of this.

hasselback broccoli_hot for food

This stuffed hasselback broccoli is jam-full of vegan smoked gouda cheese, potatoes, thyme and caramelized onions. Sure! All right into a broccoli crown. This ain’t grandma’s boiled broccoli, y’all!

What number of instances have you ever been on this state of affairs, you’re at a vacation dinner with non-vegans (which is ok obvi!) and also you’re sentenced to consuming the hummus vegetable crudité platter, salted plain potatoes and [insert bland steamed vegetable here] for dinner!? Most individuals depart full; however, as a substitute you’re heading dwelling to reheat your sizzling for meals leftovers you made final night time, trigger ya ravenous! 

My stuffed hasselback broccoli was impressed by Ms. Donna Hay. She’s a genius, and whereas not plant-based in any respect I respect her ingenuity. I had seen hasselback EVERYTHING on instagram, besides this. So kudos to her for the invention, however now you’ll be able to eat it vegan too!

And because you’re making it, I’ll let ya in on a bit of secret, you’ll be taking leftovers from this recipe and utilizing them in my subsequent excessive vacation makeover leftover episode! Chop up a few of these leftovers and add them to the stuffed vacation leftover focaccia sizzling dip sandwich.

hasselback broccoli_hot for food


  • 2 tbsp + 1/Four C olive oil, divided
  • 3 C thinly sliced yellow onion (about Three onions) (makes 1 cup of caramelized onions)
  • half tsp + half tsp sea salt, divided
  • 3 tsp recent thyme leaves, divided (some further thyme sprigs for garnishing – simply the smooth 1-inch stems close to the highest)
  • 1 yellow potato, sliced 1/8-inch thick
  • 4 small broccoli crowns (trimmed however hold the crowns intact)
  • ¼ tsp recent cracked black pepper
  • 6 vegan smoked gouda slices (we used Daiya)


  • Preheat the oven to 450°F.
  • To caramelize the onions, add 2 tablespoons olive oil to a non-stick pan over medium-high warmth. Add sliced onion and a ½ teaspoon sea salt and prepare dinner for about 10 minutes, stirring sometimes. As soon as the onions start to brown, flip the warmth all the way down to medium low and add 1 teaspoon of recent thyme leaves. Proceed cooking for about 10 to 15 extra minutes. Stir sometimes so the onions brown evenly. You need them to be a lightweight caramel color however not too darkish as a result of they are going to proceed to prepare dinner within the oven. As soon as caramelized, put aside.
  • Whereas the onions are browning, carry a big pot of water to a rolling boil. Add the sliced yellow potatoes first after which the trimmed broccoli crowns. In case your pot just isn’t massive sufficient to suit each, blanch the broccoli first after which the potatoes. The broccoli shall be blanched in about Three to Four minutes. Take away the broccoli from the water once they’re shiny inexperienced, however nonetheless crisp. Allow them to cool when you proceed to blanch the potatoes for 1 or 2 extra minutes because the potatoes take a bit longer to prepare dinner. Drain the potatoes to allow them to cool and discard the water.
  • When the broccoli crowns are cool, place them on a parchment lined baking sheet. Use a pointy knife to make 1 lower within the heart of the crown, being cautious to not go all the way in which down. Make 2 extra cuts ¾ of an inch on both facets of the middle-lower. Repeat with remaining broccoli crowns.
  • In a small bowl, add remaining ¼ cup of olive oil, remaining ½ tsp sea salt and recent floor black pepper. Brush onto the broccoli crowns and on both sides of the sliced potatoes.
  • Prep the gouda cheese slices by stacking all 6 slices on prime of one another. Slice the cheese stack into lengthy ¼-inch huge strips.

  • To assemble, take 2 to three slices of potato and barely bend such as you’re making a small taco. Add a few of the vegan gouda strips within the center and thoroughly, slip the potato and cheese into one of many incisions within the broccoli crown. Repeat filling each of the crowns with potato and gouda slices in every incision you made. It’s okay if the cheese crumbles and breaks aside through the stuffing stage. Take a spoonful of caramelized onion and gently stuff into every incision beside the potato and gouda filling. Prime every crown with remaining 2 teaspoons recent thyme leaves and smooth thyme stems.
  • Bake for 20 to 22 minutes till the broccoli will get barely brown on prime and the cheese is melted. Broil for an additional 1 to 2 minutes on the oven’s higher rack to get some further char.
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