I am happy to announce that the PlantYou Cookbook has been released! It contains over 140 delicious, beginner-friendly, plant-based recipes for every occassion. In addition, you can take advantage of the shopping list, generated based on the dishes you select for the week!

The planner allows you to toggle the number of servings, making it an invaluable tool for a household of any size. Alternatively, you can enjoy set meal plans released every Thursday. It’s a digital meal planner that allows you to create your own weekly menu from a database of over 500 vegan recipes.

Depending on the size of the cabbage, you may even be able to serve your “steaks” in a burger bun with all the fixin’s.įor more inspiring plant-based recipes, head over to PlantYou Planner.

Serve your tahini cabbage steaks with a side of potatoes, rice, or salad of choice.

For a completely nut-free version of this recipe, use sun butter instead of peanut butter, and sprinkle with sunflower seeds, pumpkin seeds, sesame seeds, or breadcrumbs.

Instead of tahini-peanut mixture, use pure tahini paste or mix it with sun butter.

If you have a peanut allergy, you can replace crushed peanuts with a tree nut or seed.

Bake for half an hour, until you notice the top turn brown and crispy.įinish off with more nutritional yeast, fresh herbs, and lemon juice as desired. You can enjoy these as a standalone dish, or serve your tahini cabbage steaks with a side of potatoes, rice, or salad. Finish off with a balsamic glaze and sprinkle crushed peanuts over top. It might take a bit of practice to create uniform slices, so don’t worry if your steaks come out a little uneven.īrush the marinade over each side.

To create the marinade, whisk vegetable broth with tahini and peanut paste, garlic, nutritional yeast, parsley, paprika, and sea salt until a sauce is formed. In the meantime, you can prep the cabbage and tahini sauce. Preheat the oven to 400F and line a baking sheet with parchment paper. Next time you’re deliberating what to make for a dinner party, consider making tahini cabbage steaks with a few sides. You’ve gotta admit – they look absolutely gorgeous.Once those tahini cabbage steaks are slices and brushed, you can put your feet up and wait for them to roast. The cooking process is so easy, a child could make this! Although you should probably handle the cutting if you’re cooking this with your kids.It’s very budget-friendly, featuring cheap and accessible ingredients.This recipe promotes low-waste cooking! Instead of allowing an entire head of cabbage rot in the fridge because you can’t decide what to do with it, this recipe transforms cabbage into “steaks”!.Add some fresh herbs and crushed peanuts on top, and you’re in heaven. The tahini marinade creates a beautiful, earthy flavor that goes perfectly with the texture of cabbage. But let’s focus on what really matters! Once you make these tahini cabbage steaks, you’ll never have trouble using leftover cabbage. I know, I know… Someone will be up in arms about me calling these “steaks”. Use the rest of the cabbage to make vegan tahini cabbage steaks… And thank me later. Welcome back to the Scrappy Cooking series! If you’ve ever bought a whole cabbage to only use a small amount for a specific meal – THIS RECIPE IS FOR YOU. Ever wonder what you can do with an entire head of cabbage? How about these delicious tahini cabbage steaks, roasted with herbs and crushed peanuts?

Plant you cookbook carleigh