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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Creamy Broccoli and Roasted Cherry Tomato Sauce


Prep time = 40 minutes Cook Time = 30 minutes        Serves 3-4


This lovely sauce marries well with fresh pasta but can liven up any whole grain, bean, potato, and steamed greens! For kids, leave out the chili, add a dash or turmeric for color, and you've got a tasty mac n' cheese!





1½ pounds fresh broccoli florets (or other veggies)

2 pounds cherry or grape tomatoes (or other veggies)

6-8 springs fresh thyme

Aleppo chili flakes, or your favorite chili flakes

Chives or scallion greens, slivered


Cheesy Sauce

4 Tablespoons tapioca flour

1/2 teaspoon sea salt (optional)

Pinch white pepper

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

4 Tablespoons nutritional yeast

2 teaspoons unpasteurized apple cider vinegar

½ cup silken tofu (omit if soy-free)

2 cups low-fat plant-based milk




Wash florets, cut into small, bite-sized pieces & steam until just tender.


Wash tomatoes, slice in half, lengthwise. Spread out cut side facing up on parchment-lined baking sheet. Sprinkle on thyme leaves. Bake at 375 °F/190 °C for 30 minutes or until soft, their edges have carmelized, and their flavor is concentrated.


Add the sauce dry ingredients to a food processor. Pulse. Add tofu, vinegar and plant milk and process until very smooth. Transfer to a pot and heat, stirring constantly until thickened and velvety smooth. Remove from heat. Sauce will thicken as it cools, so undercook a little if you are not using it immediately. If it becomes too thick, thin with a little plant milk.


Garnish your dish with lovely Aleppo chili flakes for a little heat with chive or scallion, and serve as a side veggie or as a sauce for pasta, baked potatoes, a dense whipped dal, or your favorite whole grain.

Creamy Broccoli and Roasted Cherry Tomato Sauce