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Carrot Socca with Roasted Broccolini and Creamy Cucumber Dressing

Carrot Socca

with Roasted Broccolini and Creamy Cucumber Dressing

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Socca is a crêpe-like cake with European roots. In this version, garbanzo bean flour is the base. It’s a great source of fiber and one of the best plant-based proteins around. It’s important to use a nonstick skillet here, because this recipe is all about the texture of the tender socca cakes.

Italian Dinner Beans/Legumes Hearty Vegetables Root Vegetables Gluten-Free High-Protein Nut-Free Soy-Free Comfort Foods Fall Recipes Winter Recipes
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
600
FAT
35g
CARBOHYDRATES
48g
PROTEIN
20g

MAIN INGREDIENTS

  1. ¾ cup garbanzo bean flour
  2. 1 tbsp hemp seeds
  3. 8 oz carrots
  4. 1 bunch broccolini
  5. 1 cucumber
  6. 2 radishes
  7. Fresh dill
  8. 3 tbsp Follow Your Heart® Vegenaise®
  9. 1 lemon
  10. 2 tsp olive oil*
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
Allergens: N/A

INSTRUCTIONS

1
Make the carrot batter
Vegan_Carrot_Socca_Step_1
Preheat the oven to 400°F. In a large bowl, combine the garbanzo bean flour, hemp seeds, and ½ cup cold water. Whisk well. Using the large side of a box grater, grate the carrots into the bowl and sprinkle with salt and pepper. Mix batter well with a spoon and set aside.
2
Roast the broccolini
Vegan_Carrot_Socca_Step_2
Trim just the ends from the broccolini and transfer to a baking sheet. Toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until bright green and tender, about 8 to 10 minutes.
3
Prepare the dressing
Vegan_Carrot_Socca_Step_3
Finely dice the cucumber. Mince the radish. Roughly chop the dill fronds. Halve the lemon. Add the cucumber, radish, and dill fronds to a medium bowl along with juice from half the lemon, the Vegenaise, and a pinch of salt and pepper. Mix well to combine.
4
Cook the socca
Vegan_Carrot_Socca_Step_4
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, use a ⅓ measuring cup to scoop 6 portions of carrot batter into the skillet. Flatten the batter out with the bottom of the measuring cup. Cook until the carrot soccas are crisp on the bottom, about 3 to 4 minutes.
5
Flip the socca
Vegan_Carrot_Socca_Step_5
Flip the carrot soccas and cook until crisp, 3 to 4 minutes on the second side. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
6
Serve
Vegan_Carrot_Socca_Step_6
Cut the remaining lemon half into wedges. Divide the carrot socca between large plates and serve with roasted broccolini. Drizzle with creamy cucumber dressing and serve with lemon wedges.