Meatless Monday: Roasted Broccoli with White Bean Puree


Meatless Monday: Roasted Broccoli with White Bean Puree {Gluten Free, Vegan}

Happy Meatless Monday! Today I am excited to share with you a special recipe that was inspired by a dish off of a specialty menu at the Wynn Resort in Las Vegas! 

If you have ever been to Vegas before, you know that there is a plethora of restaurants to dine at, a lot of them fine dining with exquisite menu options.  Being a foodie, I frequent a lot of these restaurants whenever I visit and my husband, who makes an annual trip, is especially fond of the five star dining Vegas has to offer.  

Sadly, since we live all the way across the country, we cannot just experience fine dining in Vegas whenever we please.  So this week, we decided to remake a dish based on Wynn’s specialty menus created by famous vegan chef Tai Ronnen.

If you have been following along on my blog you might know that a lot of my inspiration comes from dishes that I try when I am out to dinner.  In fact, my husband will often come home from a nice meal at a high end restaurant and recreate it in our kitchen.  He is also obsessed with the Food Network show, Chopped and has even made bold claims that he could “win that show, no problem”. 

So this week I let him take the helm and use his creative culinary skills in the kitchen using one of the dishes off of the vegan/vegetarian menus from Wynn Resorts to inspire him.   

These were the the selections: 

Wynn Resorts Vegan + Vegetarian Menu

As you can see, it was a hard choice…so many delicious sounding dishes! Initially he wanted to make the Wild Mushroom Risotto.  We make risotto all the time at home and it is always fantastic.  I put the kibosh on it though since I knew it would be a little difficult to photograph therefore not doing the deliciousness of the dish any justice.  

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His next choice was the Roasted Broccoli dish, which I immediately agreed to.  Not only would it be fairly easy to photograph (aka make it pretty) but it would also be a fun dish to put our own twist on! 

While the dish description on the menu listed roasted broccoli, artichokes, white bean puree and a balsamic glaze, we simply used those ingredients to inspire us and came up with our own version adding onions and sautéed red peppers.  We also cut the head of broccoli into steaks, much like you would cauliflower. 

Roasted Broccoli with White Bean Puree and Balsamic Glaze {Gluten Free, Vegan} Roasted Broccoli with White Bean Puree 3

Keeping the florets attached the the broccoli stem also added some heartiness to the dish which was quite filling and tasty when combined with the bean puree, peppers and artichokes.  The drizzle of balsamic glaze on top added another dimension to the dish really taking it to the next level…much like a cherry on top of a sundae. 

Roasted Broccoli with White Bean Puree & Balsamic Glaze {Gluten Free, Vegan} #MeatlessMonday via @FitFoodieMama

 


Recipe:

Yields: 3 Servings                Prep Time: 10 minutes               Cook Time: 20 minutes 

Ingredients: 

  • 1 head of broccoli 
  • 6 tbsp olive oil, divided 
  • Sea salt, to taste 
  • Freshly ground black pepper, to taste
  • 1 medium onion, chopped 
  • 2 red peppers, diced
  • 6 oz jar of marinated artichokes, drained, rinsed & sliced 
  • 15.5 oz can white beans, drained & rinsed
  • Garlic powder, to taste  
  • Balsamic glaze

Directions: 

  1. Preheat oven to 450 degrees, line baking sheet with aluminum foil. 
  2. Cut broccoli into thirds starting from the head slicing down to the base.  
  3. Use approximately 2 tablespoons of olive oil and drizzle over each side of broccoli pieces then sprinkle with salt and pepper. 
  4. Place on baking sheet and roast for approximately 20 minutes. 
  5. While broccoli is baking, heat 2 tablespoons of olive oil in a pan on the stove top and sautee onions for several minutes then add in red peppers and artichokes, cooking until soft then remove from heat.  
  6. Place beans and remaining 2 tablespoons of olive oil, salt, pepper and garlic powder in a food processor and puree until smooth. 
  7. On a large plate, spread bean puree.  Place roasted broccoli on top then carefully spoon red peppers and artichokes over top of the exposed stem.  
  8. Drizzle balsamic glaze over top.
  9. Serve and enjoy! :) 
You might also like:  Foodie Friday: Roasted Buffalo Chickpeas

So there you have it, our recreation of a vegan dish right off of the menu from SW Steak House at the Wynn! While my dining room night not be as luxurious, I certainly felt fancy slicing into this roasted broccoli dish that was reminiscent of steak with its heartiness and flavor.  

Have you ever dined in Vegas? What is your favorite fancy meatless dish? 


This post is also part of my weekly Meatless Monday link up.  If you have a healthy meatless recipe to share, make sure you add it to the link up below! 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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