Theoretically speaking, while on my January vegan challenge I've imagined if I had some sort of restaurant or space that served food to people that were A) willing to hang out with me and B) willing to pay for it, I would serve a version of this–on a big wooden board with lots of Almond crackers, warm olives, a pot of mustard, maybe some radishes and other crunchy roots. It can pair with some other little veg-based charcuterie-ish concoctions. There would always be a broth-y soup AND a puréed one with *chef kiss* garnishes. Salads totally wouldn’t suck. Cozy bench would seat everyone, while great tunes served as the soundtrack to life. not-too-shabby, right?
So yeah! I love broccoli with the sharp zing of a mustard-y vinaigrette. Intensifying the flavor I threw in a leek with the roasting broccoli to get some sweeter, caramelized onion-like qualities. Once everything’s soft, it goes for a spin in the food processor with lemon, tons of olive oil, a little extra mustard, salt, pepper, and some nutritional yeast.
This recipe is pretty easy, has normal/everyday ingredients and comes together pretty fast (minus chill time). Be a health hero to your conscious friends. C’maaannnn, do it.
SERVES: Makes roughly 2 cups of paté
NOTES: I’ve made this with cauliflower and romanesco instead of broccoli, and it was equally delicious. I think you could get away with using the diced up broccoli stems here as well, if you’re trying to get rid of some.
-The paté can rest in the refrigerator for up to 4 days if you’re making it ahead.
Here's What You Need...
3 cups broccoli florets
1 leek, white + light green parts only, rough chopped
1 tablespoon heat-tolerant oil, avocado
1 tablespoon + 2 teaspoons grainy mustard, divided
2 sprigs of thyme, leaves removed
sea salt and ground back pepper, to taste
1 tablespoon lemon zest
1 1/2 tablespoons lemon juice
2 tablespoons nutritional yeast
1/3 cup extra virgin olive oil + extra for the top layer
flaky sea salt
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Toss the broccoli florets and leeks with the avocado oil, 1 tbsp of mustard, thyme leaves, salt, and pepper. Once everything is coated, spread the mixture out on the baking sheet.
Roast the vegetables until lightly browned and tender, about 15 minutes.
Transfer the roasted vegetables to a food processor. Pulse the mixture until the broccoli is finely chopped.
Scoop up a spoonful to garnish the tops of your paté with.
To the food processor, add the remaining mustard, lemon zest, lemon juice, salt, pepper, and parmesan/nutritional yeast. Pulse until everything is combined.
With the motor running, drizzle the olive oil in through the feed tube. Continue to run the motor until you have a smooth, lightly chunky paste.
Remove the bowl from the food processor and check the mixture for seasoning and adjust.
Scrape the paté mixture into your serving vessel and scatter the reserved fine chopped broccoli bits over the top
Pour a solid layer of more extra virgin olive oil on top.
Cover and place in the fridge for 2 hours, or until the paté and oil layer are firm (but still spreadable). The paté can rest in the refrigerator for up to 4 days if you’re making it ahead.
Sprinkle a bit of flaky sea salt on top of the paté before you serve it with crackers, olives, pickles, vegetables etc.