Crispy cauliflower steaks that make the PERFECT vegan thanksgiving entree!
We have had our fair share of vegan Thanksgiving dinners, and something that we have noticed is that the meals were usually either lacking a main entree or included a store-bought vegan turkey roast of some sort. We decided that this year we would take matters into our own hands and put together a new and exciting entree that satisfies your taste buds and leaves you feeling good from the inside out. We also included this recipe in our 2017 Vegan Thanksgiving Menu, check it out above!
These cauliflower steaks pair perfectly with a dollop of our homemade mushroom gravy, green beans, a fall salad, and if you want to get fancy, some vegan mashed potatoes. Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!Print
These breaded cauliflower steaks make for the PERFECT vegan thanksgiving entree! They are crispy, hearty and packed full of flavor.
- 1 large cauliflower
- 1 cup plain vegan yogurt (we used Forager)
- 1/2 cup almond milk
- 3/4 cup panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1/3 cup cornstarch
- Mushroom gravy, to serve
- Preheat a convection oven to 350ºF and line a large rimmed baking sheet with parchment paper or silicone baking mat.
- Using a sharp knife, trim the leaves off of the cauliflower and cut the end stem (leaving enough to keep the cauliflower intact). Cut the cauliflower in half down the middle.
- Take each half of the cauliflower and cut them into 1-inch slices. With 1 cauliflower, we ended up with 3-4 steaks and some florets leftover that you can bread and bake as well or set them aside for another use.
- In a large wide bowl, whisk together the vegan yogurt and milk. Set aside.
- In another wide bowl, mix together the panko breadcrumbs along with all of the remaining ingredients except for the cornstarch. Set aside.
- Pour the cornstarch onto a large wide plate.
- Dunk the cauliflower steaks into the cornstarch, dip them into the yogurt mixture, and then press them into the panko mixture, being sure it is fully coated on all sides. If necessary, use your hands or a spoon to sprinkle over the breadcrumb mix.
- Bake the steaks for 15 minutes, carefully flip them over, then place back into the oven bake for another 8-10 minutes, or until golden brown and crispy. Allow them to cool before serving.
- The nutrition facts for this recipe to not include the gravy.
Nutrition facts label provided by Nutri Fox.
We are also excited to announce the release of our brand new ebook: Planting Our Roots – Veganizing Family Traditions & Sharing Recipes to Begin New Ones.
This book stemmed from both our family roots and our parent’s desire to veganize our childhood favorites. We not only want to share the importance of family and food, but also the fun and ease of creating vegan versions of our favorite childhood recipes without having to forego any nostalgic and authentic flavors of each dish.
We have been working hard on this ebook since February, and truly poured our hearts into it. We hope that you love this as much as we do!
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