Vegan Crispy Cauliflower Steak with Homemade Tomato Sauce
This crispy vegan cauliflower steak recipe will make for a deliciously hearty meal. It’s a great alternative to a seitan-based ‘steak’, and pairs perfectly with a salad or new potatoes.
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We’re all used to seeing cauliflower steaks on restaurant menus now, but do you fancy taking it to the next level by coating them in panko breadcrumbs? We show you how…
What are panko breadcrumbs?
Panko breadcrumbs are breadcrumbs made using only the inside part of a loaf of white bread and not the crust. They also tend to be baked or dried, which gives them a different texture to regular breadcrumbs.
As a result, they don’t absorb as much oil when cooking, so produce a crispier coating.
Panko breadcrumbs are regularly used in Japanese cooking, particularly for dishes like katsu curry as they’re perfect for coating an ingredient which is then deep-fried.
What is apple cider vinegar?
Apple cider vinegar is made by squeezing out the juice from apples, adding bacteria and yeast to create alcoholic fermentation and then alcohol is converted into vinegar by acetic acid-forming bacteria.
Apple cider vinegar is commonly used in vinaigrette, salad dressing, chutneys, food preservatives and marinades.
Surprisingly, it’s also a great ingredient for making vegan cheese and cheese sauces to give it that ‘acidic’ cheesy taste you find with non-vegan cheese.
Total Time: 1 hour and 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Calories: 397
Servings: 4
Rating:
Total Time: 1 hour and 20 minutes
Calories: 397
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the 'steak'
- 60 60 ml soya milk
- 0.25 0.25 tbsp apple cider vinegar
- 25 25 g plain flour
- 16.25 16.25 g cornflour
- 0.25 0.25 tsp garlic powder
- 1 1 tbsp nutritional yeast
- 0.25 0.25 tsp salt
- 0.25 0.25 tsp black pepper
- 43.75 43.75 g panko breadcrumbs
- 0.25 0.25 head of cauliflower, sliced into 4 steaks
- For the homemade tomato sauce
- 150 150 g plum tomatoes
- 0.25 0.25 tbsp oil
- 0.25 0.25 large onion, diced
- 0.75 0.75 cloves garlic, peeled and chopped
- 0.5 0.5 tbsp tomato puree
- 0.25 0.25 tsp sugar
- 0.5 0.5 tbsp fresh parsley
- 0.25 0.25 tbsp fresh thyme
- salt and pepper, to taste
Method
- Preheat the oven to 200°C/400°C/Gas Mark 6. Whisk together the soya milk and apple cider vinegar and leave for 10 minutes, to create buttermilk.
- In a large mixing bowl, sift together the flour and cornflour, then whisk in the garlic powder, nutritional yeast, salt and pepper. Pour the buttermilk mixture into the dry ingredients. Whisk to fully combine and create a wet batter.
- Put the panko breadcrumbs in a separate bowl. Dip each cauliflower steak into the wet batter, coating it completely before letting any excess drip off. Then place each steak into the bowl of panko breadcrumbs, ensuring all sides are evenly covered with the crumbs.
- Cook the steaks in the oven for around 40-50 minutes until cooked through and tender.
- While the steaks are cooking, make the tomato sauce. Score the bottom of the plum tomatoes with a knife, then leave them in boiling water for 20 minutes or until the skins are peeling away. Remove all the skin from the tomatoes, chop them into chunks and set aside.
- To a pan over medium heat, add the oil and fry the onion for a few minutes until translucent, then add the garlic and fry for a little longer. To this, add the peeled and chopped plum tomatoes, tomato purée, sugar, and herbs, and season with salt and pepper. Simmer for around 20 minutes, then set aside.
- When the steaks are cooked, remove them from the oven. Serve them with a fresh salad or new potatoes and a generous dollop of tomato sauce.
Each 506g serving provides:
Fat 6.4g, Saturates 1g, Carbohydrate 92g, Sugars 11g, Fibre 8g, Protein 16g, Salt 1.8g
Ready for another bite? Discover our best vegan seitan recipes!
