Broccoli does double-duty in this plant-pumped meal: Broccoli rice rolls together with Adda Veggie protein crumbles to make meatballs, and broccoli florets roast with lots of lemon and cheese. Dunk it all in a cool and creamy garlic yogurt.
Allergen Note: Contains milk, wheat, soy.
Preheat the oven to 450°F. Line 2 sheet pans with parchment or foil.
To make the veggie meatballs, remove the florets from one head of broccoli, and finely chop so they resemble rice (you should have about 2 cups of broccoli “rice”). In a large bowl, soak the Adda Veggie protein crumbles in ½ cup water, 2 minutes. Stir in the spice packet, broccoli rice, and 2 tablespoons olive oil. Shape the mixture into 12 balls. (If the meatballs don’t hold together, sprinkle in a tablespoon of water.) Arrange the meatballs on one of the prepared pans and drizzle with olive oil.
Separate the remaining broccoli into florets. Slice the lemon into thin rounds. Smash 4 cloves garlic. Place the broccoli florets, lemon, and garlic on the other pan. Drizzle with 3 tablespoons olive oil, season with salt and pepper, and a pinch of chile flakes, if you want some heat, and toss to coat. Sprinkle all over with most of the Parmesan.
Transfer both pans to the oven and roast until the veggie meatballs are golden brown and the Parmesan broccoli is tender and begins to get crisp around the edges, 15 to 20 minutes.
Remove the flatbread from the packaging and sprinkle lightly with water, brush with olive oil, and season with a pinch of salt. Slide the flatbread directly onto an oven rack and bake until the bread is soft and warm, 5 minutes. Cut or tear into large pieces and wrap in a towel to keep warm.
Transfer the veggie meatballs and Parmesan broccoli to plates, scatter with the remaining Parmesan, and dollop with the garlic yogurt. Serve warm, with the flatbread for scooping.