You could use my Pistachio, Parsley and Walnut Pesto for this dish, but for a speedier option, it’s great that supermarkets are now stocking everyday vegan options such as pesto. Nutritional yeast (or ‘nooch’ as it is often affectionately known) might not be so readily available, but most health stores should sell it and it really does add something to the finished dish, as well as giving you a necessary (and delicious) B12 boost, so sprinkle with abandon.
- Preheat the oven to 180˚C/gas mark 4.
- Whisk the pesto, lemon juice and oil together in a small jug. Place the broccoli florets in a roasting tin. Lightly season, then pour over the pesto dressing and toss until the broccoli is thoroughly coated. Roast in the oven for 20–25 minutes or until tender, shaking the tin occasionally.
- Serve warm with a sprinkling of nutritional yeast or a smattering of toasted pine nuts.
Extract from Keep it Vegan by Aine Carlin. Published by Kyle Books, £14.99.
Photography by Ali Allen.