Vegan Perfectly Grilled T-Bone Steak
Elevate your plant-based barbecue game with our Vegan Perfectly Grilled T-Bone Steak, a masterful twist on the classic summer favorite. Crafted from hearty cauliflower steaks, this recipe boasts a smoky, caramelized flavor profile thanks to a tangy marinade infused with soy sauce, balsamic vinegar, maple syrup, and smoked paprika. The cauliflower steaks are grilled to perfection, achieving a tender yet satisfyingly charred texture that mimics the steak experience. Ready in under an hour and ideal for outdoor grilling season, these vegan t-bone steaks are perfect for impressing at cookouts or serving as a wholesome centerpiece alongside roasted vegetables or fresh salads. Make your next plant-based meal unforgettable with this show-stopping, grill-worthy recipe!
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Recipe Information
Ingredients
- 2 whole large cauliflower heads
- 4 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon onion powder
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon sea salt
Instructions
Start by preparing the cauliflower: Remove the outer leaves and trim the base. Cut each cauliflower head into thick 'steak' slices about 1.5 inches thick. Each head should yield about 2 'steaks', with leftover florets for another use.
In a mixing bowl, whisk together olive oil, soy sauce, balsamic vinegar, maple syrup, smoked paprika, garlic powder, onion powder, ground black pepper, and salt to create the marinade.
Place the cauliflower steaks in a shallow dish or a large resealable plastic bag. Pour the marinade over the steaks, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for more flavor.
Preheat your grill to medium heat (around 375°F/190°C).
Once the grill is ready, lightly oil the grill grates to prevent sticking. Remove the cauliflower steaks from the marinade and place them on the grill.
Grill the cauliflower steaks for about 6-8 minutes on each side, or until they achieve a nice char and are tender when pierced with a fork. Baste with remaining marinade halfway through grilling for extra flavor.
Once cooked, remove the steaks from the grill and drizzle with fresh lemon juice. Sprinkle with chopped fresh parsley before serving.
Serve immediately with your choice of vegan side dishes, such as roasted vegetables or a fresh garden salad.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3247 mg | 141% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 53.5 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3817 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
