Vegan broccoli, leek and lemon pâté

Name: Vegan broccoli, leek and lemon pâté
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small broccoli (florets and stalks); 1 leek; 2 thyme sprigs; 1 lemon, quartered; 2 tbsp extra-virgin olive oil, plus extra to drizzle; 1 tbsp toasted flaked almonds

Portion size: Serves 6
Hands-on time 10 min. Oven time 30 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Pollyanna Coupland

Food producer, delicious.

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Our vegan broccoli ‘pâté’ can be used as a dip, spread on toast or stirred through pasta. Almonds pair beautifully with broccoli, and here they provide much-needed crunch.

Check out more easy vegan recipes.

Before you start

We usually cook broccoli for a short amount of time to preserve its texture and fresh, bright flavour. Roasting it until it collapses unlocks its umami side, which, when whizzed into a dip, provides savoury depth.

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Ingredients

1 small broccoli (florets and stalks)
1 leek
2 thyme sprigs
1 lemon, quartered
2 tbsp extra-virgin olive oil, plus extra to drizzle
1 tbsp toasted flaked almonds

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Method

Heat the oven to 170°C fan/gas 5. Chop the broccoli and leek into rough 2cm pieces, then tip onto a baking tray with the thyme. Squeeze over the lemon quarters, then add them to the tray and drizzle over 2 tbsp oil. Season with salt and pepper, toss well to coat, then cover the tray with foil and roast for 30 minutes.
Discard the lemon quarters and thyme sprigs, then transfer the vegetables to a blender. Whizz to a paste, adding a splash of water if needed. Taste to see if it needs more salt, then transfer to a bowl. Finish with a drizzle of oil, then scatter over the flaked almonds.