We’re in the heat of grilling season, with steaks and all their fine marinades sizzling on BBQs everywhere. But if you’re looking for a plant-based alternative (that’s not a veggie burger), hearty, meatier vegetables can take on the form of steak and be the star of the plate, too! Cabbage wedges with a maple balsamic drizzle, broccoli coated in dukkah and the tastiest garlic sweet potatoes are about to shake up your preconceived notions about grilling, one taste explosion at a time.
Grilled Cabbage Steaks with Maple Mustard Balsamic Drizzle
Mostly reserved for slaws and salads, cabbage is often a forgotten BBQ gem. Slicing it up into vegan “steaks” and placing it on the grill helps turn this bitter veggie into something sweet and smoky. The combo of maple, mustard and balsamic is a versatile sauce that transitions from wintry roasts to this summery drizzle,
Grilled Broccoli Steaks with Dukkah
In the last few years, people have obsessively grilled cauliflower “steaks”, but broccoli is overlooked as an equally grill-worthy veg. Like all veggies that are BBQ’d, broccoli softens, sweetens and becomes deliciously smoky. This Middle Eastern inspired dish places the broccoli on a delicious puddle of tahini sauce, before being topped with one of our favourite Egyptian spices: dukkah.
Grilled Sweet Potato Steaks with Cilantro Garlic Drizzle
How do you turn a root veggie into a summery dish? Grill it and smother it in fresh cilantro! This is a simple weekend BBQ recipe, since sweet potato wedges are always a crowd-pleaser. What makes it stand out from your typical roasted or deep fried wedge-variety is the smoky char marks that you simply can’t achieve from any other cooking method.