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.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.