Roasted Broccoli Tartines With Spicy Whipped Beans

1 week ago 8

Democracy Dies successful Darkness

3.5 (74)

By Hetty Lui McKinnon

Some crockery sandwiches are designed to beryllium handheld and gloriously messy, but others, similar this open-faced broccoli number, are refined capable to necessitate a fork and knife. Smoky, roasted broccoli makes a fantastic sandwich topping, bringing texture and deep, vegetal flavors. The whipped achromatic beans, with a hint of vigor from sriracha, service arsenic a creamy and velvety basal for the broccoli. Be definite to support the legume soaking liquid (aquafaba) from the tin of beans, arsenic this is the magic constituent that helps the beans go voluminous and airy.

This look is featured successful the Plant Powered II newsletter. Sign up here.

From cookbook writer Hetty Lui McKinnon.

Ingredients

measuring cup

Servings: 4 (makes 8 tartines)

For the broccoli tartines

1 lb broccoli (2 tiny heads), chopped into tiny florets
1 tablespoonful extra-virgin olive oil, positive much arsenic needed
Fine salt
Freshly crushed achromatic pepper
Eight (3/4-inch-thick) slices sourdough bread
1 cupful (1 ounce) pea shoots, oregon alfalfa oregon different sprouts
4 teaspoons toasted sunflower seeds
1 tiny lemon, chopped into wedges

For the whipped achromatic beans

One (15-ounce) tin achromatic beans, specified arsenic cannellini, drained and aquafaba reserved
1 ail clove, coarsely chopped
2 tablespoons sriracha
2 tablespoons extra-virgin olive oil
1/4 spoon good salt, positive much arsenic needed

Nutritional Facts

Per serving (2 slices of bread, each topped with 1/3 cupful broccoli, 3 tablespoonful beans, 1 1/2 teaspoons seeds and 2 tablespoons sprouts)

Calories
424
Fat
13 g
Saturated Fat
2 g
Carbohydrates
61 g
Sodium
816 mg
Protein
16 g
Fiber
10 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Hetty Lui McKinnon.

Tested by Becky Krystal.

Published May 22, 2023

Updated March 17, 2026