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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.
Broccoli and Lemon Paté Recipe 470x449.jpg

Submitted By:

Dietary Interests: Gluten-Free , Keto Friendly , Low Calorie , Low Sodium , Mediterranean , Vegan , Vegetarian

Yield:

1 l (32 servings)

Total Time:

1 Hour 45 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

1 l (32 servings)

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

480 ml (16 servings)

Total Time:

1 Hour 45 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

480 ml (16 servings)

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 600 g (2 medium) heads broccoli, stems and florets sliced
  • 180 g (2 small) leek, sliced, washed well
  • (2 ) lemons, zested, juiced
  • (6 sprigs) fresh thyme leaves, leaves only
  • (2 ) garlic cloves
  • (1 teaspoon) sea salt
  • (½ teaspoon) ground black pepper
  • 60 ml (¼ cup) extra virgin olive oil, optional

Directions

  1. Preheat oven to 350°F (180°C).
  2. Place the broccoli and leeks into a large bowl. Zest the lemon over the vegetables, then cut the lemon in halve and squeeze the juice onto the vegetables. Add the fresh thyme leaves, garlic clove, salt, pepper and drizzle the olive oil over the vegetables, tossing well to combine.
  3. Place mixture onto a parchment-lined baking sheet and cover tray tightly with aluminum foil. Bake for 30-45 minutes or until vegetables are very soft.
  4. Place the vegetable mixture into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 3. Blend for 30-45 seconds, using the tamper to press ingredients toward the blades.

Chef's 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.

Ingredients

  • 600 g (2 medium) heads broccoli, stems and florets sliced
  • 180 g (2 small) leeks, sliced, washed well
  • (2 ) lemons, zested, juiced
  • (6 sprigs) fresh thyme leaves, leaves only
  • (2 ) garlic cloves
  • (1 teaspoon) sea salt
  • (½ teaspoon) ground black pepper
  • 60 ml (¼ cup) extra virgin olive oil, optional

Directions

  1. Preheat oven to 350°F (180°C).
  2. Place the broccoli and leeks into a large bowl. Zest the lemon over the vegetables, then cut the lemon in halve and squeeze the juice onto the vegetables. Add the fresh thyme leaves, garlic clove, salt, pepper and drizzle the olive oil over the vegetables, tossing well to combine.
  3. Place mixture onto a parchment-lined baking sheet and cover tray tightly with aluminum foil. Bake for 30-45 minutes or until vegetables are very soft.
  4. Place the vegetable mixture into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 3. Blend for 30-45 seconds, using the tamper to press ingredients toward the blades.

Chef's 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.

Ingredients

  • 300 g (1 medium) head broccoli, stems and florets sliced
  • 90 g (1 small) leek, sliced, washed well
  • (1 ) lemon, zested, juiced
  • (3 sprigs) fresh thyme leaves, leaves only
  • (1 ) garlic clove
  • (½ teaspoon) sea salt
  • (¼ teaspoon) ground black pepper
  • (2 Tablespoons) extra virgin olive oil, optional

Directions

  1. Preheat oven to 350°F (180°C).
  2. Place the broccoli and leeks into a large bowl. Zest the lemon over the vegetables, then cut the lemon in halve and squeeze the juice onto the vegetables. Add the fresh thyme leaves, garlic clove, salt, pepper and drizzle the olive oil over the vegetables, tossing well to combine.
  3. Place mixture onto a parchment-lined baking sheet and cover tray tightly with aluminum foil. Bake for 30-45 minutes or until vegetables are very soft.
  4. Place the vegetable mixture into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 3. Blend for 30-45 seconds, using the tamper to press ingredients toward the blades.

Chef's 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.

Ingredients

  • 300 g (1 medium) head broccoli, stems and florets, sliced
  • 90 g (1 small) leek, sliced, washed well
  • (1 ) lemon, zested and juiced
  • (3 sprigs) fresh thyme leaves, leaves only
  • (1 ) garlic clove, peeled
  • Tablespoon (½ teaspoon) sea salt
  • (¼ teaspoon) ground black pepper
  • (2 Tablespoons) extra virgin olive oil, optional

Directions

  1. Preheat oven to 350°F (180°C).
  2. Place the broccoli and leeks into a large bowl. Zest the lemon over the vegetables, then cut the lemon in halve and squeeze the juice onto the vegetables. Add the fresh thyme leaves, garlic clove, salt, pepper and drizzle the olive oil over the vegetables, tossing well to combine.
  3. Place mixture onto a parchment-lined baking sheet and cover tray tightly with aluminum foil. Bake for 30-45 minutes or until vegetables are very soft.
  4. Place the vegetable mixture into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 3. Blend for 30-45 seconds, using the tamper to press ingredients toward the blades.

Chef's 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.