Butternut Squash Steaks
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To make these vegetable steaks, Doug Psaltis, chef and partner at RPM Steak in Chicago, cuts squash into 1 1/2-inch thick slices and removes the seeds, then seasons it with ground coriander, black pepper, and ground Szechuan peppercorns. Then he cooks it in butter heated in a cast iron skillet for 8 minutes, flipping halfway through. After removing the squash, he cooks capers and preserved lemon in the pan and then spoons it on top.
Garlicky Roasted Cabbage Steaks
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If the last time you were excited to eat cabbage was never, it's time to cook up these roasted cabbage steaks from The Wimpy Vegetarian. A head of cabbage gets sliced into inch-wide steaks, seasoned, and roasted in the oven until they're super crispy and delicious. (FYI: Cabbage is The Healthy Vegetable You're Not Using But Should Be.)
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The cauliflower steak trend keeps growing and growing. If you still haven't given it a try, check out this recipe for Cauliflower Steaks with Lemon Herb Sauce, which uses an easy, flavorful topping (that feels super fancy!) to dress them up. (Then, try more of the 25 Can't-Believe-It's-Cauliflower Recipes for Comfort Food Favorites.)
Portobello Mushroom Steaks
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'Shrooms make a perfect substitute for meat, since they're chewy, filling, and full of umami flavor. Katie, the blogger behind Produce on Parade, sautés her mushroom steaks with onions, vinegar, mirin, and herbs for a deliciously savory dish.
Celery Root Steaks
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To turn a celery root or celeriac (one of the Ugly Vegetables You Should Be Eating) into steak, follow this recipe from Ralph Scamardella, chef and partner at TAO Downtown in New York City. Slice a firm celery root into 1/2-inch thick, 4-inch long pieces and season with salt, pepper and fresh nutmeg. Sauté in olive oil until tender (about 5 mins on each side). Serve with sautéed mushrooms and a mushroom puree and garnish with fresh herbs.