Broccoli and portobello on hummus with apricot salad

Too few ratings

“If you are not a huge fan of tamari or soy sauce, you might want to season your broccoli and the mushrooms with a mixture of ½ tablespoon salt, some smoked paprika powder (Piementon de la vera), 1 good pinch of pepper, some grated lemon peel, and 3 tablespoons water. This dish serves as a perfect example of the way you can turn your vegetable into something else with just a little heat and roasting flavor.Vegetables do not require careful treatment as a rule.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
onions
2 tbsp olive oil
2 tbsp balsamic vinegar
480 g canned chickpeas (drained)
2 tbsp lemon juice
100 g olive oil
15 g ginger
½ tsp ground cumin
1 tsp salt
1 tsp parsley
1 tsp cilantro
1 tsp mint
apricots
1 pinch vanilla bean (ground)
1 tbsp lemon juice
1 tsp olive oil
5 g chilis
150 g portobello mushrooms
3 tbsp oil (for frying)
broccoli
1 clove garlic
2 tbsp soy sauce
salt
pepper
2 tbsp sesame seeds
Metric
Imperial

Utensils

  • 3 cutting boards
  • 3 knives
  • 3 frying pans
  • immersion blender
  • bowl
  • Step 1/7

    • onions
    • 2 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • salt
    • pepper
    • cutting board
    • knife
    • frying pan

    Cut onions into rings. Braise the onion rings in the oil on medium heat for 15 minutes, and stir occasionally, until nice and brown. Then, add the vinegar, allow to reduce, and season with salt and pepper.

  • Step 2/7

    • 480 g canned chickpeas (drained)
    • 2 tbsp lemon juice
    • 100 g olive oil
    • 15 g ginger
    • ½ tsp ground cumin
    • 1 tsp salt
    • pepper
    • immersion blender

    Grate ginger. Mix all all ingredients for the hummus until you get a smooth and creamy texture. Season with salt and pepper (Attention, leave 4 tablespoons of chickpeas for roasting with the Portobello mushroom).

  • Step 3/7

    • 1 tsp parsley
    • 1 tsp cilantro
    • 1 tsp mint
    • apricots
    • 1 pinch vanilla bean (ground)
    • 1 tbsp lemon juice
    • 1 tsp olive oil
    • 5 g chilis
    • salt
    • pepper
    • cutting board
    • knife
    • bowl

    Finely chop parsley, cilantro, and mint. Cut apricots into thin slices and dice chili. Combine the ingredients for the apricot salad and let it marinate. Season once again with salt and pepper prior to serving.

  • Step 4/7

    • broccoli
    • cutting board
    • knife

    Carefully peel the stalk of the broccoli with a small knife, and cut off two slices of approx. 1.5cm in diameter. Keep the remaining part for your next meal.

  • Step 5/7

    • 150 g portobello mushrooms
    • 3 tbsp oil (for frying)
    • 1 clove garlic
    • 2 tbsp soy sauce
    • 2 frying pans

    Cut portobello mushroom into 1.5.cm thick slices. Heat up two pans (or one very large). In the first pan, roast the mushroom strips and chickpeas with the frying oil for 5 minutes on heat level 7 of 9, and turn regularly. In the second pan, roast the broccoli slices with the whole clove of garlic in the frying oil for approx. 5 minutes. Then, add about 1-2 tablespoons tamari or soy sauce to each pan, allow to reduce and take them off the heat.

  • Step 6/7

    • 2 tbsp sesame seeds

    Toast sesame seeds. Spread some hummus on a board or dish, and arrange the remaining components on it loosely. Sprinkle with sesame seeds.

  • Step 7/7

    Find more recipes in my free Ebook www.vegan-bowl.de!

    Find more recipes in my free Ebook www.vegan-bowl.de!