Grilled veggies are always a delicious idea, and we’re loving them cooked in a creamy dairy-free coconut milk sauce and nutritional yeast, we think you’re going to love this flavor, too!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 tablespoons coconut oil
1 medium yellow onion, peeled & chopped
2 garlic cloves, peeled & minced
4 cups broccoli florets
1 cup full-fat canned coconut milk
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons nutritional yeast
1 tablespoon coconut aminos
Add coconut oil to a cast-iron skillet set to medium-high heat.
Add onion and garlic and allow to sear in the pan until the onion is soft and is beginning to char, about 5 minutes.
Add broccoli florets and continue to sear, stirring only occasionally, until the broccoli begins to soften, about 5 minutes.
Add coconut milk, sea salt, black pepper, nutritional yeast and coconut aminos and reduce heat to low and allow to simmer until the coconut milk has thickened into a creamy sauce.
Remove from the heat and serve between 4, storing any leftovers in the fridge for up to 7 days.
Net Carbs: 7