Broccoli Steaks With Romesco Recipe

Vegan soups, salads, stews, and curries can be layered for flavor. It's nice to break from bowls of saucy veggies and have a vegan steak—a simply seasoned, center-of-the-plate, tender main course made quickly and served over great sauce.

– 2 large heads of broccoli – 2 tablespoons olive oil – 1 teaspoon salt – 1 teaspoon pepper – 1 (7-ounce) jar roasted red pepper – 1 (14.5-ounce) can fire-roasted diced tomatoe – ½ cup blanched almond – 2 cloves garlic, peeled – ¼ cup chopped parsley – 1 teaspoon paprika – 2 teaspoons salt – ½ teaspoon Aleppo pepper or red pepper flake – 1 tablespoon red wine vinegar – 1 teaspoon lemon juice – ¼ cup olive oil



The oven should be preheated to 425 degrees Fahrenheit. Divide the broccoli into steaks that are ½ inch wide.

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Put the broccoli in a sheet tray that has been lined with foil. Olive oil should be drizzled on top, and salt and pepper should be added.

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Roast for twenty to twenty-five minutes, turning once halfway through the cooking process. 

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Crackers, crusty bread, or crudités can also be dipped in Romesco sauce, which is making it a popular and unusual dip option.

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For the time being, prepare the romesco by putting all of the ingredients into a food processor and blending them together. 

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Blend until almost completely smooth. Put romesco on a plate, and then place broccoli steaks on top of it. This is how you serve it.

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