The vegan no-waste flatbread with broccoli stems is one of the recipes I love because it allows me to not throw anything away and obtain a very economical second course.

During winter, I use this vegetable mainly to prepare a delicious creamy soup. If you like, in the coming days, I will also include this recipe, and I have always used the stems for making it, so I never threw them away…

But this time, I wanted to give new life to this vegetable, which is also low-calorie, providing only 34 kcal per 100 grams and containing many nutrients. If you’re interested in exploring the benefits and contraindications of consumption, I refer you to the Humanitas Research Hospital website.

I decided to propose a vegan version because I had some “fake” Parmesan in the fridge that needed to be used up. 🙂

The “fake” Parmesan was prepared a few days earlier by blending together peeled almonds (you can also use cashews), nutritional yeast, and salt (quick and easy).

If you don’t want to prepare it and still want to use the vegan version, you can easily find it ready-to-use in stores.

Of course, you can absolutely use the “real” Parmesan. My advice is to use Padano if you want a milder taste or Reggiano if you prefer stronger flavors.

This recipe is suitable for celiacs as it is gluten-free and obviously suitable for vegans and vegetarians.

Last tip: prepare it for the children; they will love it as it is soft inside, crunchy outside, and the vegetable taste is not too strong.

So, let’s not waste time and let’s prepare this vegan no-waste flatbread with broccoli stems.

Wow, how delicious!

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 3
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

For the preparation of the vegan no-waste flatbread with broccoli stems, you will only need three ingredients.

3 broccoli stems
80 g vegan Parmesan (replaceable with Padano Parmesan and Reggiano)
to taste salt
to taste pepper
1 tablespoon extra virgin olive oil

Tools

For the preparation of the vegan flatbread, you will need:

1 Bowl
1 Grater
1 Baking Tray
1 Cutting Board

Steps

Wash the broccoli thoroughly.
Separate the florets from the stems. You can use the florets for many other recipes.
Grate the stems.
After grating the stems, add the vegan Parmesan (or Reggiano/Padano), oil, salt, and pepper. Mix very well, then place the mixture in a baking tray lined with wet and squeezed parchment paper.
In the tray, the mixture should not be spread too thickly, about half a centimeter.
Bake in the oven at 356°F (180°C) on the lower rack for 20 minutes, then move to the middle rack for another 10 minutes or until golden brown.
The result will be a flatbread that is crunchy on the outside and soft on the inside.