Gte your dose of fibre and protein without the carbs with Luke Hines’ plant-based roasted broccoli steak recipe.
Your weekend breakfast just went up a notch!
Seriously, you won’t be missing your local cafe feed once you cook up this beauty of a recipe.
Super simple and packed with so much flavour, it is the best way to start your day.
Feel free to mix it up and use cauliflower instead of broccoli, or swap the pine nuts for a spicy and zesty dukkah.
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Vegan roasted broccoli steaks with green tahini
- 2 large heads of broccoli
- 1–2 tablespoons coconut oil
- sea salt and freshly ground black pepper
- 1 tablespoon chilli flakes
- 2 tablespoons pine nuts, toasted
- zest and juice of 1 lime (zest optional)
- 3 tablespoons hulled tahini
- 90 g (1/2 cup) coconut yoghurt or thick canned coconut cream
- 2 large handfuls of flat-leaf parsley leaves, roughly chopped
- 2 garlic cloves, roughly chopped zest and juice of 1 lemon
- 2 tablespoons extra-virgin olive, avocado, macadamia or hemp oil
- 1 tablespoon apple-cider vinegar
- 1–2 tablespoons filtered water (optional)
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Sit each broccoli head upright on your chopping board and cut two even slices, each about 2 cm thick, out of the centre.
3. Melt 1 tablespoon of the coconut oil in a frying pan over high heat. Add one of the broccoli steaks and fry for 4 minutes, turning halfway through, or until nicely golden brown and caramelised. Transfer the caramelised steak to the prepared baking tray and repeat with the remaining broccoli steaks, adding more coconut oil if need be.
4. Season the broccoli steaks well with salt and pepper and scatter over the chilli flakes, then roast in the oven for 20–30 minutes, or until cooked through and soft on the inside and golden brown on the edges.
5. Meanwhile, for the green tahini, place the ingredients in a food processor or high-speed blender and blitz until well combined. The sauce should be thick and creamy. Add a little water if you need to loosen it up.
6. To serve, spoon the green tahini onto serving plates, smearing to cover the bases well. Top with the charred broccoli steaks, sprinkle with the roughly chopped pine nuts and lime zest (if using) and finish with a generous squeeze of lime juice.
Compared to other nuts and seeds, sesame seeds have one of the highest oil contents by weight (about 55 per cent), which is why tahini is exceptionally silky smooth and perfect for this recipe. It also contains around 20 per cent protein and a number of essential amino acids, meaning it stacks up very favourably against the likes of peanut butter and almond butter.
This is a recipe extract from Eat More Vegan by Luke Hines, (Plum, $26.99). Photography by Mark Roper.