Mustard Garam Marsala Broccoli

by Edward Daniel
Caption of Mustard Garam Marsala Broccoli. Image by Edward Daniel (c).

Mustard Garam Marsala Broccoli is one of those rich and yet subtle dishes.  I love how the broccoli is baked in mustard, garam marsala and yogurt, giving it that warming yet not overpowering feeling. It is also one of my quick and easy recipes.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Mustard Garam Marsala Broccoli. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g broccoli
  • 4tbs olive oil
  • 2tbs garam marsala (for recipe on how to make – see
  • 1tsp wholegrain mustard
  • ½ lemon, juice
  • 150g vegan yogurt
  • Season to taste


  1. Preheat oven to gas mark 180 degrees Celsius or if you have a convention oven to 160 degrees Celsius.
  2. Cut the broccoli into florets and place on a baking dish.
  3. In a mixing bowl, mix together the remaining ingredients to make a marinade. Season to taste as necessary.
  4. With a pastry brush baste the marinade over the broccoli.
  5. Bake in the oven for 20 minutes.
  6. Serve immediately with rice or beans.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.