Pretty tough to beat this delicious vegan steak. Cauliflower lends itself to so many flavours. We’ve paired our vegan cauliflower steak with a South American twist—chimichurri sauce. The combination of flavours coupled with the beautiful green sauce is perfect for the season.
Swap out chimichurri sauce for a creamy coconut curry sauce made from sautéed onion, coconut milk, curry powder, a splash of soy sauce, and lime juice to taste. Add a pinch of coconut sugar, if you wish.
Preheat oven to 400 F (200 C). Line large baking sheet with parchment paper.
Remove outer leaves from cauliflower and shave stem. Resting head on stem, using large knife, cut cauliflower through centre. Then cut each half into two 1 1/2 in (4 cm) thick slices. Depending on size of cauliflower, you should have 4 thick slices. Reserve excess sides for another use. Lightly brush both sides of cauliflower steaks with oil and lay slices of cauliflower in single layer on prepared baking sheet.
In small food processor, combine cashews, nutritional yeast, cumin, and salt. Whirl just until blended but not paste-like. Sprinkle mixture evenly over cauliflower steaks and pat down. Bake in oven for 15 to 20 minutes, or until steaks are golden-tinged and as tender as you like.
Meanwhile, in blender, combine chimichurri ingredients except for oil. Whirl, stopping to scrape down the sides of container, until blended. Continue to whirl, adding oil until sauce is creamy and smooth. Add a dash more salt to taste, if you wish. Add a little water if mixture appears too thick.
To serve, place steaks on serving plates and drizzle with chimichurri sauce. Scrumptious served as a main dish with a crisp salad or as an accompaniment to grilled fish or chicken.
This recipe is part of the Sensational Superfood collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.