These seared plant-based steaks with creamy, silky yogurt and buttery chopped hazelnuts will up your broccoli game.
Serves: 2
Ingredients:
1 head broccoli
1/4 cup olive oil
1 teaspoon smoked paprika
2 teaspoons of za’atar,
1/4 teaspoon of salt,
1 tablespoon of champagne or white balsamic vinegar.
¼ cup vegan yogurt
1/4 cup hazelnuts, finely chopped
How to prepare:
Cut the broccoli into 2- to 3-inch-thick slabs. Put aside.
Combine olive oil, paprika, za’atar, and salt in a small bowl. Sprinkle over broccoli to coat.
Heat a skillet made of cast iron over medium-high heat. When the pan is hot, add the broccoli and cook for six to seven minutes per side, or until browned. Add vinegar.
Spread yogurt on a serving platter and top with broccoli, walnuts, and the leftover marinade oil.
