How to Make Veggie Steaks (Great for Vegans)

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. 

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.

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

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.

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