A quick how-to
If you look at a piece of steak, the biggest thing to note is the large surface area. Using this as a guideline, you’ll be able to turn any vegetable into a ‘steak’, provided you can prepare it with this large surface. Cauliflower and broccoli are easy to do this to. Keeping the root intact, slice down to cut out 2-3 steaks. If any florets fall off, simply roast them for a crispy garnish, or save to use in another dish. If you’ve got large aubergines, you can slice them lengthways, and big brown mushrooms have done all the work for you, and are pretty much ready to be used.
How to cook them
Cooking a veggie steak is the easy part, and you’ve got a few options for this. Firstly, you could just crank your oven up to the highest setting and grill them, which is the most hands-off option (provided you set a timer so they don’t burn under the grill). The next method is to treat them the same way you would a regular steak, so in a hot pan or on the braai. With the larger surface area, you’ll be able to get some really good caramelisation and char – so give them a rub over with some olive oil and throw them on the grills.
How to serve them
The thing about a veggie steak is that they’re not only a great alternative for the vegetarian at the table, but they’re also a new way to cook a standard veggie. So, serve them the same way you would any broccoli, aubergine or mushroom. If you’re treating them like a beef steak, however, it’s good to know that pepper sauce, Bearnaise and a creamy blue cheese sauce would all work wonders here.
Ready to try your hand at veggie steaks? These are our favourite recipes.
Grilled broccoli steaks with white beans, red onions and anchovy butter.
Get the recipe for grilled broccoli steaks with white beans, red onions and anchovy butter here.
Roast cauliflower with parsley oil
Get the recipe for roast cauliflower with parsley oil here.
Mushrooms stuffed with Gorgonzola and breadcrumbs
Get the recipe for mushrooms stuffed with Gorgonzola and breadcrumbs here.
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