Broccoli and Lemon Pate
This is a wonderfully easy vegan pate recipe which makes the most of each ingredient; it uses up the often wasted broccoli stem and leek greens and also uses both the zest and juice of the lemon. Perfect for spreading on sourdough or even stirred through pasta.
Ingredients
- 1 medium broccoli, stems and florets sliced
- 1 leek, cleaned, sliced
- 1 lemon, zested and juiced
- 3 sprigs thyme, leaves removed
- 1 garlic clove garlic
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ cup (60 ml) olive oil
Directions
- Preheat oven to 350°F (180°C).
- Place the broccoli and leek on a baking sheet. Zest the lemon over the vegetables, then cut the lemon in halve and squeeze the juice onto the vegetables. Add the thyme, garlic clove, salt, pepper and drizzle the olive oil over the vegetables. Cover tray tightly with aluminum foil. Bake for 1 hour or until vegetables are very soft.
- Place the vegetable mixture into the Vitamix container and secure the lid. Select Variable 1, start the machine and increase speed to Variable 3. Blend for 1 minute using the tamper to push ingredients into the blades.
Notes
Adjust seasoning to your liking by adding more lemon, salt, pepper or your favorite hot sauce. Serve on toasted artisan bread with toasted almonds and poppy seeds.
Nutrition Information
| Serving Size | 2 Tablespoons |
| Amount Per Servings | |
| Calories | 147 |
| Total Fat | 1 |
| Cholesterol | 9 |
| Sodium | 82 |
| Total Carbohydrate | 34 |
| Dietary Fiber | 8 |
| Protein | 7 |
Broccoli and Lemon Pate is rated
out of
5 by
1.
Rated 4 out of
5
by
by_sky from
Surprisingly Flavorful
We made this for our friend on a dairy-free, low-FODMAP diet, substituting chives for leeks and garlic oil for garlic. It was a big hit spread over sourdough bread, and we added a sprinkle of browned pancetta for texture and a little burst of saltiness. I would recommend eating this the same day you make it--a lot of the brightness of the lemon is gone on the second day.
Date published: 2018-09-25
