14 Plant-Based Steak Recipes You’ll Make Again & Again

Thick-cut vegetable steaks bring hearty satisfaction to any dinner table. These robust plant-based dishes prove that vegetables can be just as filling and flavorful as traditional meat.

From cauliflower to cabbage, these creative recipes transform ordinary vegetables into show-stopping main courses that even meat lovers will crave.

01. Roasted Cauliflower Steaks with Greek Spinach Topping

Thick cauliflower slices topped with all the flavors of spanakopita. This low-carb twist on Greek spinach pie makes weeknight dinners both healthy and satisfying.

Ingredients: 2 large heads cauliflower, 4 cups fresh spinach (chopped), 1 cup crumbled feta cheese, ½ cup ricotta cheese, 3 cloves garlic (minced), ¼ cup olive oil, 2 tablespoons fresh dill, 1 large egg, salt and pepper to taste.

How To Make Roasted Cauliflower Steaks with Greek Spinach Topping

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Remove leaves from cauliflower and trim stem end, keeping core intact. Cut each head into 1-inch thick steaks from the center, saving outer florets for another use.

2. Brush cauliflower steaks on both sides with olive oil and season generously with salt and pepper. Roast for 25-30 minutes until edges are golden brown and stems are fork-tender, flipping once halfway through cooking.

3. While cauliflower roasts, sauté minced garlic in remaining olive oil for 1 minute until fragrant. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and stir in feta, ricotta, dill, and beaten egg until well combined.

4. Top each roasted cauliflower steak with spinach mixture and return to oven for 8-10 minutes until topping is set and lightly golden on top.

02. Cauliflower Steaks in Creamy Sun-Dried Tomato Sauce

Tender roasted cauliflower swimming in rich, tangy cream sauce. Each head yields about two perfect steaks, making this an elegant vegetarian centerpiece.

Ingredients: 2 large heads cauliflower, ½ cup sun-dried tomatoes in oil (chopped), 1 cup heavy cream, 3 cloves garlic (minced), ¼ cup white wine, 2 tablespoons olive oil, ¼ cup fresh basil, ¼ cup grated Parmesan cheese, salt and pepper to taste.

How To Make Cauliflower Steaks in Creamy Sun-Dried Tomato Sauce

1. Cut cauliflower into 1-inch thick steaks, keeping the core intact so slices hold together. Heat olive oil in a large oven-safe skillet over medium-high heat and sear cauliflower steaks for 3-4 minutes per side until golden brown.

2. Transfer skillet to preheated 400°F oven and roast for 20-25 minutes until cauliflower is fork-tender throughout. Remove cauliflower from skillet and keep warm while preparing the sauce.

3. Return skillet to stovetop over medium heat and sauté garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 1 minute, then pour in white wine to deglaze the pan.

4. Stir in heavy cream and simmer for 3-4 minutes until sauce thickens slightly. Season with salt and pepper, then return cauliflower steaks to skillet.

5. Spoon sauce over cauliflower and garnish with fresh basil and Parmesan cheese before serving immediately with crusty bread for sopping up extra sauce.

03. Grilled Cabbage Steaks with Pesto and Burrata

Charred cabbage wedges topped with creamy burrata and vibrant pesto. The center slices hold together beautifully while developing gorgeous grill marks and smoky flavor.

Ingredients: 2 large heads green cabbage, 8 oz fresh burrata cheese, ½ cup basil pesto, 3 tablespoons olive oil, 2 tablespoons balsamic glaze, ¼ cup toasted pine nuts, fresh basil leaves for garnish, salt and pepper to taste.

How To Make Grilled Cabbage Steaks with Pesto and Burrata

1. Remove outer leaves from cabbage and cut each head into 1-inch thick wedges, keeping the core intact so pieces stay together. You’ll get about 4-6 good steaks from each head, with the center pieces being the most stable.

2. Preheat grill to medium-high heat and brush grates with oil. Brush cabbage wedges on both sides with olive oil and season generously with salt and pepper for maximum flavor penetration.

3. Grill cabbage steaks for 5-6 minutes per side until edges are nicely charred and leaves are tender when pierced with a fork. The outer leaves will caramelize beautifully while the inside stays crisp-tender.

4. Transfer grilled cabbage to serving plates and immediately top each steak with torn pieces of creamy burrata cheese while the cabbage is still hot so the cheese starts to melt slightly.

5. Drizzle pesto over each serving, followed by balsamic glaze for sweetness. Finish with toasted pine nuts and fresh basil leaves for the perfect combination of textures and flavors.

04. Cabbage Parmesan with Crispy Breadcrumbs

Thick cabbage steaks get the chicken parmesan treatment with crispy panko coating. This vegetarian twist delivers all the comfort food satisfaction with melted cheese and tangy marinara sauce.

Ingredients: 2 large heads cabbage, 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 1½ cups marinara sauce, 1 cup shredded mozzarella cheese, ¼ cup olive oil, 2 teaspoons Italian seasoning, 3 cloves garlic (minced), salt and pepper to taste.

How To Make Cabbage Parmesan with Crispy Breadcrumbs

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Cut cabbage into 1-inch thick steaks, focusing on center slices that will hold together best during cooking.

2. Mix panko breadcrumbs with grated Parmesan, Italian seasoning, minced garlic, salt, and pepper in a bowl. Drizzle with olive oil and toss until mixture resembles wet sand and clumps together when squeezed.

3. Arrange cabbage steaks on prepared baking sheet and brush both sides with olive oil. Season with salt and pepper, then roast for 20 minutes until edges start to caramelize and leaves are tender.

4. Remove from oven and top each cabbage steak with marinara sauce, spreading it evenly across the surface. Sprinkle with mozzarella cheese, then press the seasoned breadcrumb mixture firmly on top.

5. Return to oven for 12-15 minutes until breadcrumbs are golden brown and cheese is melted and bubbly around the edges. Let cool for 5 minutes before serving to allow cheese to set slightly.

05. Panko-Crusted Cauliflower Steaks with Cheese

Fork-tender cauliflower slabs topped with golden, cheesy panko coating. These make an impressive vegetarian main dish or elegant side for roasted meats.

Ingredients: 2 large heads cauliflower, 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, ¼ cup sharp cheddar cheese (shredded), 3 tablespoons butter (melted), 2 tablespoons fresh parsley (chopped), 2 cloves garlic (minced), 3 tablespoons olive oil, salt and pepper to taste.

How To Make Panko-Crusted Cauliflower Steaks with Cheese

1. Preheat oven to 400°F and remove leaves from cauliflower heads. Cut each head into ¾-inch thick steaks from the center, keeping the core intact so slices hold together during roasting.

2. Brush cauliflower steaks on both sides with olive oil and season generously with salt and pepper. Place on a large baking sheet and roast for 25 minutes until edges are golden and stems are tender.

3. While cauliflower roasts, combine panko breadcrumbs, Parmesan cheese, cheddar cheese, melted butter, minced garlic, and chopped parsley in a bowl. Mix until breadcrumbs are evenly coated and mixture holds together.

4. Remove cauliflower from oven and carefully press the cheesy breadcrumb mixture on top of each steak, creating an even layer that covers the entire surface for maximum crispiness.

5. Return to oven for 10-12 minutes until topping is deep golden brown and cheese is melted. The breadcrumbs should be crispy and the cauliflower completely tender when pierced with a fork.

06. Balsamic-Parmesan Cauliflower Steaks with Herbs

Herb-crusted cauliflower steaks glazed with tangy balsamic and sharp Parmesan. The combination of dried oregano with fresh thyme and rosemary creates incredible aromatic depth.

Ingredients: 2 large heads cauliflower, ¼ cup balsamic vinegar, ½ cup grated Parmesan cheese, 3 tablespoons olive oil, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary (chopped), 1 teaspoon dried oregano, 3 cloves garlic (minced), salt and pepper to taste.

How To Make Balsamic-Parmesan Cauliflower Steaks with Herbs

1. Preheat oven to 425°F and cut cauliflower into 1-inch thick steaks, keeping cores intact. You’ll get the best results using the center slices, so save outer florets for another recipe or roast them alongside the steaks.

2. Whisk together olive oil, balsamic vinegar, minced garlic, fresh thyme, chopped rosemary, and dried oregano in a small bowl. This herb mixture will infuse the cauliflower with incredible flavor as it roasts.

3. Place cauliflower steaks on a large baking sheet and brush both sides generously with the herb and balsamic mixture. Season with salt and pepper, making sure to get seasoning into all the nooks and crannies.

4. Roast for 25-30 minutes, flipping once halfway through, until cauliflower is golden brown on both sides and completely tender when pierced with a fork. The edges should be caramelized and slightly crispy.

5. Remove from oven and immediately sprinkle with grated Parmesan cheese while the cauliflower is still hot so the cheese melts slightly and adheres to the surface. Serve immediately for the best texture.

07. Simple Cabbage Steaks with Panko Topping

Tender, caramelized cabbage wedges topped with crispy golden breadcrumbs. These elegant steaks are simple enough for weeknights yet impressive enough for entertaining guests.

Ingredients: 2 large heads cabbage, ¾ cup panko breadcrumbs, ¼ cup olive oil, 2 tablespoons butter, 2 cloves garlic (minced), 2 tablespoons fresh parsley (chopped), 1 tablespoon lemon juice, salt and pepper to taste.

How To Make Simple Cabbage Steaks with Panko Topping

1. Preheat oven to 400°F and remove any damaged outer leaves from cabbage heads. Cut each head into 1-inch thick wedges, keeping the core intact so the layers stay together during roasting.

2. Arrange cabbage steaks on a large baking sheet and brush both sides with half the olive oil. Season generously with salt and pepper, then roast for 30-35 minutes until edges are caramelized and leaves are fork-tender.

3. While cabbage roasts, heat remaining olive oil and butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then stir in panko breadcrumbs.

4. Cook breadcrumb mixture for 3-4 minutes, stirring constantly, until panko is deep golden brown and crispy. Remove from heat and stir in chopped parsley and lemon juice for brightness.

5. Remove cabbage from oven and immediately sprinkle the toasted breadcrumb mixture over each steak while they’re still hot. The residual heat will keep the breadcrumbs crispy while adding incredible texture contrast.

08. Cabbage Steaks in Sun-Dried Tomato Cream

Thick cabbage slices smothered in rich, flavorful sun-dried tomato cream sauce. Strategic placement on the baking sheet ensures even cooking for both large and small pieces.

Ingredients: 2 large heads cabbage, ½ cup sun-dried tomatoes in oil (chopped), 1 cup heavy cream, ¼ cup white wine, 3 cloves garlic (minced), 2 tablespoons olive oil, ¼ cup fresh basil (chopped), ¼ cup grated Parmesan cheese, salt and pepper to taste.

How To Make Cabbage Steaks in Sun-Dried Tomato Cream

1. Preheat oven to 425°F and cut cabbage into thick steaks, keeping cores intact. Place larger steaks around the outer edges of your baking sheet and smaller pieces toward the center, since the edges get more heat.

2. Brush cabbage steaks with olive oil and season with salt and pepper. Roast for 25-30 minutes until edges are golden brown and leaves are tender throughout when tested with a fork.

3. While cabbage roasts, heat a large skillet over medium heat and sauté minced garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavors.

4. Pour in white wine to deglaze the pan, scraping up any browned bits, then add heavy cream and simmer for 4-5 minutes until sauce thickens enough to coat the back of a spoon.

5. Season cream sauce with salt and pepper, then stir in fresh basil. Arrange roasted cabbage steaks on serving plates and spoon the warm sun-dried tomato cream sauce generously over each portion.

09. Cabbage Steaks au Poivre with Brandy Sauce

Classic steak au poivre gets a vegetarian makeover using tender roasted cabbage. Crushed black pepper and brandy-based sauce seep into every fold of the sweet caramelized leaves.

Ingredients: 2 large heads cabbage, 2 tablespoons black peppercorns (coarsely crushed), ¼ cup brandy, ½ cup heavy cream, 2 tablespoons butter, 2 shallots (minced), 3 tablespoons olive oil, 1 tablespoon Dijon mustard, salt to taste.

How To Make Cabbage Steaks au Poivre with Brandy Sauce

1. Preheat oven to 425°F and cut cabbage into 1-inch thick steaks, focusing on center pieces that will hold together best. Crush peppercorns coarsely using the flat side of a knife or mortar and pestle.

2. Brush cabbage steaks with olive oil and press crushed peppercorns firmly into both sides of each steak. Season with salt and roast for 25-30 minutes until edges are caramelized and cabbage is fork-tender.

3. While cabbage roasts, heat butter in a large skillet over medium heat and sauté minced shallots for 2-3 minutes until softened and fragrant. The shallots should be translucent but not browned.

4. Remove skillet from heat and carefully add brandy, then return to heat and cook for 1-2 minutes to burn off the alcohol. Stir in heavy cream and Dijon mustard, simmering until sauce thickens slightly.

5. Arrange roasted cabbage steaks on serving plates and spoon the warm brandy cream sauce over each portion. The peppery, boozy sauce will complement the sweet roasted cabbage beautifully.

10. Grilled Cauliflower with Almond Pesto & Butter Beans

Smoky grilled cauliflower steaks paired with creamy butter beans and dairy-free almond pesto. This vegan dinner comes together in just 25 minutes but looks restaurant-worthy.

Ingredients: 2 large heads cauliflower, 2 cans butter beans (drained), ½ cup almonds (toasted), 2 cups fresh basil, 3 cloves garlic, ¼ cup olive oil, 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, salt and pepper to taste.

How To Make Grilled Cauliflower with Almond Pesto & Butter Beans

1. Preheat grill to medium-high heat and cut cauliflower into ¾-inch thick steaks from the center of each head. Save remaining florets for another use or grill them alongside the steaks as a bonus side dish.

2. Make almond pesto by processing toasted almonds, basil, garlic, nutritional yeast, lemon juice, and half the olive oil in a food processor until smooth. Add remaining oil gradually until you reach your desired consistency.

3. Brush cauliflower steaks with olive oil and season generously with salt and pepper. Grill for 6-7 minutes per side until nicely charred and tender when pierced with a fork.

4. While cauliflower grills, warm butter beans in a saucepan with a splash of olive oil, salt, and pepper. Heat just until warmed through, about 3-4 minutes, stirring gently to avoid breaking the beans.

5. Serve grilled cauliflower steaks over a bed of warm butter beans and drizzle generously with almond pesto. The combination of smoky cauliflower, creamy beans, and bright pesto creates perfect balance.

11. Curried Cauliflower Steaks with Red Rice & Tzatziki

Aromatic curry-spiced cauliflower served over nutty red rice with cooling tzatziki. This healthy vegetarian dinner showcases how exotic grains pair beautifully with bold spices and fresh herbs.

Ingredients: 2 large heads cauliflower, 1 cup red rice, 2 tablespoons curry powder, 1 cup Greek yogurt, 1 cucumber (diced), 2 cloves garlic (minced), 3 tablespoons olive oil, 2 tablespoons fresh dill, 1 tablespoon lemon juice, salt and pepper to taste.

How To Make Curried Cauliflower Steaks with Red Rice & Tzatziki

1. Cook red rice according to package directions, usually about 45 minutes in salted water. The rice should be tender but still have a slight bite when done. Drain and keep warm while preparing the cauliflower.

2. Preheat oven to 425°F and cut cauliflower into thick steaks from the center of each head. Mix curry powder with olive oil, salt, and pepper to create a fragrant spice paste.

3. Brush cauliflower steaks on both sides with the curry oil mixture, making sure to coat all surfaces evenly. Roast for 25-30 minutes until edges are golden and cauliflower is fork-tender throughout.

4. While cauliflower roasts, make tzatziki by combining Greek yogurt, diced cucumber, minced garlic, fresh dill, and lemon juice in a bowl. Season with salt and pepper, then refrigerate until serving.

5. Serve curry-roasted cauliflower steaks over warm red rice and dollop with cool tzatziki sauce. The combination of warm spices, nutty rice, and refreshing yogurt sauce creates incredible flavor contrast.

12. Parmesan-Crusted Cabbage Steaks with Balsamic

Tender cabbage steaks brushed with balsamic vinegar for caramelization and sweetness. The Parmesan crust adds nutty richness while the balsamic provides perfect tangy balance.

Ingredients: 2 large heads cabbage, ½ cup grated Parmesan cheese, 3 tablespoons balsamic vinegar, 3 tablespoons olive oil, 2 tablespoons panko breadcrumbs, 2 cloves garlic (minced), 1 tablespoon fresh thyme, salt and pepper to taste.

How To Make Parmesan-Crusted Cabbage Steaks with Balsamic

1. Preheat oven to 400°F and cut cabbage into 1-inch thick steaks, keeping cores intact for stability. Choose the center slices that will hold together best during roasting and save outer leaves for another use.

2. Whisk together balsamic vinegar, olive oil, and minced garlic in a small bowl. This mixture will help caramelize the cabbage while adding incredible depth of flavor as it roasts.

3. Brush cabbage steaks on both sides with the balsamic mixture and season generously with salt and pepper. Place on a large baking sheet and roast for 20 minutes until edges start to caramelize.

4. Mix grated Parmesan cheese with panko breadcrumbs and fresh thyme in a small bowl. Remove cabbage from oven and sprinkle this mixture evenly over the top of each steak.

5. Return to oven for 10-12 minutes until the Parmesan crust is golden brown and the cabbage is completely tender. The cheese should be melted and crispy on top while the cabbage remains juicy underneath.

13. Cauliflower Steaks Piccata with Lemon Caper Sauce

Classic piccata gets a vegetarian twist using thick cauliflower steaks instead of chicken. The rich, lemony caper sauce stays true to tradition while perfectly complementing the nutty roasted cauliflower.

Ingredients: 2 large heads cauliflower, ¼ cup capers, ¼ cup fresh lemon juice, ½ cup white wine, 4 tablespoons butter, 3 tablespoons olive oil, 3 cloves garlic (minced), ¼ cup fresh parsley (chopped), salt and pepper to taste.

How To Make Cauliflower Steaks Piccata with Lemon Caper Sauce

1. Cut cauliflower into ¾-inch thick steaks from the center of each head, keeping cores intact so slices hold together. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

2. Season cauliflower steaks with salt and pepper, then sear in hot oil for 3-4 minutes per side until golden brown. Transfer skillet to preheated 400°F oven and roast for 15-20 minutes until tender.

3. Remove cauliflower from skillet and keep warm while making the sauce. Return skillet to stovetop over medium heat and sauté minced garlic for 30 seconds until fragrant but not browned.

4. Add white wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in capers and lemon juice, then simmer for 2-3 minutes until sauce reduces slightly.

5. Remove from heat and whisk in cold butter one tablespoon at a time until sauce is glossy and smooth. Stir in fresh parsley and immediately spoon over cauliflower steaks for the perfect finishing touch.

14. Huli Huli Cabbage with Sweet & Savory Glaze

Hawaiian-inspired cabbage wedges basted with sweet and savory huli huli sauce. This vegetarian version captures all the flavors of the classic grilled chicken dish using tender cabbage instead.

Ingredients: 2 large heads cabbage, ½ cup soy sauce, ¼ cup brown sugar, ¼ cup pineapple juice, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 tablespoons vegetable oil, green onions for garnish.

How To Make Huli Huli Cabbage with Sweet & Savory Glaze

1. Preheat grill to medium heat and cut cabbage into thick wedges, keeping cores intact so pieces stay together during grilling. Each head should yield about 6-8 wedges depending on size.

2. Make huli huli sauce by whisking together soy sauce, brown sugar, pineapple juice, rice vinegar, ketchup, minced garlic, and grated ginger in a bowl until brown sugar completely dissolves.

3. Brush cabbage wedges with vegetable oil and season with salt and pepper. Grill for 4-5 minutes per side, turning once, until edges are charred and leaves are starting to soften.

4. Begin basting cabbage wedges with huli huli sauce during the last few minutes of grilling, turning and basting every 2 minutes to build up layers of caramelized glaze without burning.

5. Continue grilling and basting for 8-10 more minutes until cabbage is tender throughout and deeply caramelized with the sweet and savory sauce. Garnish with sliced green onions before serving hot.

Final Thoughts

These vegetable steak recipes prove that plant-based meals can be just as satisfying and flavorful as traditional meat dishes. Each recipe transforms ordinary vegetables into extraordinary centerpieces.

Whether you’re cooking for vegetarians or simply looking to add more vegetables to your diet, these hearty steaks deliver impressive results every time.