Turn bits of leftover veg like broccoli and carrots, even the stalks and carrot tops, into a delicious vegan friendly canape or snack option. Leave out the feta if you’d like to make it vegan.
Broccoli stalks are the often discarded, unappreciated part of a great vegetable.
They are surprisingly nutritious and taste incredible too (they actually contain more calcium, iron and vitamin c than the florets.
Also using would be waste for canapes is a great talking point and will give your guests something interesting to chew over.
Tiny Leaf is a zero waste catering service based in London. It specialises in creating delicious veggie and vegan dishes from surplus food.
For more food hacks and tips check our Instagram feed and our year long campaign – #365WaysToSave
3 broccoli stalks
Carrot hummus (see recipe below)
Wooden platter to serve
For the hummus
5 medium-sized carrots
75ml garlic-infused olive oil
2 tsp tahini
1 tbsp turmeric
1/2 tsp cumin
Juice of 1/2 lemon plus lemon zest
Salt and pepper
- Detach the stalks from the broccoli. Remove any rough edges or knobbly bits using a knife.
- Cut the stalks into discs about 1 cm wide. Place the discs on a lightly oiled baking tray, brush with oil and season.
- Pop the tray into the oven at 175 degrees for about 15 to 20 minutes. When the stalks are ready they are tender yet firm.
- Place the discs on a tea towel (to remove any moisture), allow them to cool and then plate them on a wooden platter. Add a dollop of carrot hummus to each one.
- Crumble the feta and add a few crumbs to each. Garnish with mixed seeds.
- To make the carrot hummus…leave the skins on and chop carrots into small, rough chunks and put them all (including the ends – no waste!) in a large pan with salted water and bring to the boil.
- Boil until the carrots are soft. Cool them slightly and add to the food processor with the rest of the hummus ingredients and blend.
- Taste and season accordingly.