Roasted Broccoli Tartine w/ Spicy Whipped Beans

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

Smoky, roasted broccoli makes a wonderful sandwich topping, bringing texture and deep, vegetal flavors. The whipped white beans, with a hint of heat from sriracha, serve as a creamy and velvety base for the broccoli. Be sure to keep the bean soaking liquid (aquafaba) from the can of beans, as this is the magic ingredient that helps the beans become voluminous and airy.

measuring cup Servings: 4

subheading: For the broccoli sandwiches:

1 pound broccoli (2 small heads), cut into small florets

Extra-virgin olive oil

Fine salt

Freshly ground black pepper

Eight (¾-inch-thick) slices sourdough bread

1 cup (1 ounce) pea shoots, or alfalfa or other sprouts

4 teaspoons toasted sunflower seeds

1 small lemon, cut into wedges

subheading: For the whipped white beans:

One (15-ounce) can white beans, such as cannellini, drained and aquafaba reserved

1 clove garlic, roughly chopped

2 tablespoons sriracha

2 tablespoons extra-virgin olive oil

¼ teaspoon fine salt

Directions at washingtonpost.com

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