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Veggie Steaks That Steal the Show: Easy How-To and 11 Flavor-Packed Recipes

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By Mary Margaret Chappell,

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There’s nothing like taking a bite of a thick, tender, juicy steak—a veggie steak, that is. And there’s nothing easier than roasting veggie steaks for a hearty, satisfying (dare we say “meaty”?) main dish that lets vegetables take center-plate. Simply follow the step-by-step instructions below; then serve your creations steak-house style with a baked sweet potato and a big tossed salad. Don’t forget to check out the 11 irresistible veggie steak recipes we’ve tucked at the end of this article!

Read on, or click below to jump to a specific section.

1. Choose a Steak Vegetable

Any vegetable that’s large enough to cut or trim into ¾- to 1-inch-thick steaks and sturdy enough to stand up to high oven heat can be turned into a veggie steak. Here are some of our favorites, with prep instructions and cooking times.

VegetablePrep InstructionsRoasting Time at 400°F
BeetsPeel. Trim root and stem ends. Cut into ¾- or 1-inch thick slices.30 to 40 minutes; flip once halfway through
Butternut SquashCut 2 sides of the neck of a large (1½ to 2 lb.) butternut squash lengthwise to create a flat surface; leave peel on rest of squash neck to help steaks hold their shape. Slice into ¾- or 1-inch-thick slabs.40 to 50 minutes; flip once halfway through
CabbageTrim sides flat. Slice head lengthwise through core into ¾- or 1-inch-thick slabs.20 to 25 minutes; flip once halfway through
CauliflowerTrim sides flat. Slice head lengthwise through core into ¾- or 1-inch-thick slabs.40 to 50 minutes; flip once halfway through
Celery Root/CeleriacCut away tough stem and root ends. Peel. Slice into ¾- or 1-inch-thick rounds.40 to 50 minutes; flip once halfway through
EggplantCut 2 sides lengthwise to remove peel and create a flat surface; then cut lengthwise into ¾- or 1-inch-thick slabs.30 to 40 minutes; flip once halfway through
Portobello MushroomsRemove stem and scrape off gills below cap with a spoon.15 to 20 minutes, starting rounded side up; flip once halfway through

2. Select a Seasoning

No need to measure here; a quick sprinkle of spices or a brushed-on coating of a sauce, condiment, or oil-free vinaigrette will heighten the rich, roasted flavor of the thick-cut vegetables you’ll be using for steaks. Some to try:
— Salt-free seasoning blends and rubs—especially steak, jerk, Cajun, taco, and barbecue
— Paprika (sweet and smoked)
— Cracked black pepper
— Onion and/or garlic powder
— Chili powders
— Condiments: Miso, tahini, Dijon mustard, balsamic vinegar

3. Slice, Season, Roast, and Serve

Prep your chosen vegetable(s) as explained above. Sprinkle or brush both sides of the veggie steaks with your selected seasoning. Roast on a parchment- or silicone mat–lined baking sheet at 400°F until golden brown and fork-tender (see chart above for times), flipping the steaks halfway through the cooking time. For extra flavor, serve with a luscious FOK sauce or garnish with chopped fresh herbs.

4. Recipes to Try

From smoky sweet potatoes to tangy grilled eggplant, these 10 recipes highlight just how irresistible veggie steaks can be.

Roasted Cauliflower Steaks with Creamed Spinach on a white plate with a metal fork

Roasted Cauliflower Steaks with Creamed Spinach

Cauliflower makes a great “steak” vegetable because it has a mild flavor, tender texture, and a knack for soaking up whatever seasonings you give it. Here, thick slices are brushed with a savory tamari glaze, sprinkled with black pepper, and roasted with onion slices until golden and tender. Serve over a bed of chewy farro and top with sweet roasted onion and creamy spinach.

“Wow! This was fantastic! It was so filling, and came together rather quickly, which I was a bit surprised about.” —Becki
Sweet Potato Steaks with Grilled Salsa on a beige plate with a metal fork and lime wedges

Sweet Potato Steaks with Grilled Salsa

Smoky sweet potato steaks get extra flavor from a chili-lime marinade and quick charring in a grill pan. A zesty grilled corn salsa—featuring spicy jalapeño, tangy onion, creamy avocado, and fresh cilantro—perfectly cuts the sweetness of the sweet potato. Like it spicy? Dial up the heat with a little hot sauce.

“The flavors of this recipe are outstanding. My son took a few bites and said, ‘You should make this again.’" —Becki
Greek-Style Grilled Eggplant Steak Supper on a platter with a bowl of hummus

Greek-Style Grilled Eggplant-Steak Supper

These melt-in-your-mouth, thick-cut eggplant “fillets” are grilled with a light basting of red wine vinegar, then left to marinate in a bright mustard-herb vinaigrette. Serve over nutty couscous (or quinoa), with a velvety white bean hummus on the side, and sprinkle with pine nuts for a home-run meal that truly satisfies.

“My omnivores liked them.” —Karen
Roasted Celeriac Steaks with Mushrooms and Sweet Potato Mash on a tan plate on a wooden tabletop

Roasted Celeriac Steaks with Mushrooms and Sweet Potato Mash

Celeriac, aka celery root, makes for great veggie steaks, as its firm and fibrous texture holds up well to grilling. Nestle the steaks in a bed of creamy sweet potato–cannellini mash and spoon sautéed mushrooms on the side. Drizzle with a bold tomato-balsamic sauce to bring everything together. (The sauce is just as delicious drizzled over other roasted vegetables or plant-based dishes.)

“This was tasty,” —Sharon
Four Grilled Portobello Mushrooms in a white rectangular dish next to a small bowl of marinade, a piece of fresh ginger, and a bulb of garlic

Grilled Marinated Portobello Mushrooms

Portobello mushrooms, with their thick, meaty texture and an umami-rich flavor, are perhaps the original veggie steaks. They’re a natural choice for filling a burger bun or sandwich roll, but they’re just as delicious served steak-style with a side or two, such as a baked potato and a green salad.

“The best portobello recipe I have ever tried!” —Sherry
Butternut Squash Steak Supper in a white bowl against a white marble background

Butternut Squash Steak Supper

Hearty and colorful, these gorgeous bowls feature tender grilled butternut squash steaks served over nutty buckwheat kasha with sweet potatoes, mushrooms, arugula, and crisp radishes. A vibrant homemade chimichurri sauce adds fresh, herby zing to every bite.
Harissa Cauliflower Steaks with Date Couscous on a white plate next to a salt and pepper shaker and a plate of cauliflower steaks

Harissa Cauliflower Steaks with Date Couscous

Fluffy pearl couscous, studded with sweet dates, onion, and fresh cilantro, sets the stage for smoky grilled cauliflower steaks brushed with a zesty harissa-lemon glaze. Finish with extra fresh cilantro for a bright, memorable veggie steak dinner.
Garlic Squash Steaks with Herbed Pear-Potato Mash on turquoise plates with metal cutlery

Garlic Squash Steaks with Herbed Pear-Potato Mash

You won’t be able to decide what you enjoy more: the silky mash of potatoes, pear, and parsnip, or the tender roasted butternut squash steaks smeared with buttery roasted garlic. Add a splash of balsamic just before serving for a comforting meal with a gourmet twist.
Gyro-Style Mushroom Steaks with Barley Salad on a white plate

Gyro-Style Mushroom Steaks with Barley Salad

Portobello mushrooms—already delicious when grilled plain—become irresistible when brushed with red wine vinegar and Greek seasoning. Served with a hearty lemon–dill barley salad packed with spinach, butter beans, tomatoes, shallots, and olives, it’s pure bliss for mushroom lovers.
Celeriac Steak Asada with Black Bean Quinoa on a white plate

Celeriac Steak Asada with Black Bean Quinoa

Southwest seasoning blend is a flavorful mix typically featuring chili powder, cumin, onion powder, and garlic powder, and it’s handy to have in the cupboard for all kinds of dishes. Here, you brush celeriac steaks with lime, then sprinkle them with the seasoning before grilling. A side of hearty quinoa and black beans, stirred with red onion and jalapeño, adds heft and heat. The bright orange vinaigrette and juicy orange slices perfectly balance things out.
Grilled Cauliflower Steaks with Muhammara on an earthy brown plate on a dark wooden table top

Grilled Cauliflower Steaks with Muhammara

In this Middle Eastern–inspired dish, homemade muhammara (a quick blend of roasted red peppers, walnuts, and pomegranate molasses) turns grilled cauliflower steaks into a meal to remember. You could enjoy the sauce-covered steaks with any grain or baked potato, with a green salad on the side. Here, we’ve paired them with za’atar-seasoned quinoa and chickpeas for even more flavor.

Lisa Esile contributed to this article.

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About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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