Description
These grilled cabbage steaks with chimichurri are smoky, crispy-edged, and loaded with bold flavor. Topped with herby chimichurri lentils and creamy tahini sauce, they’re a vegan BBQ main that wins over everyone at the table—plant-based or not!
Ingredients
Scale
- Chimichurri Lentils:
- 220g green lentils (cooked, about 1 cup)
- 2 cups fresh parsley (or mixed herbs)
- 2 garlic cloves
- 30 ml lemon juice
- 15 ml olive oil
- 1 tsp chili sauce or 1 small fresh chili
- ½ tsp salt
- Tahini Sauce:
- 30g tahini
- 15 ml maple syrup
- 15 ml lemon juice
- ½ tsp Dijon mustard
- ½ tsp salt
- 60 ml water
- Cabbage Steaks:
- 1 kg white or green cabbage, sliced into thick “steaks”
- Olive oil for brushing
- Salt, pepper, BBQ spice to taste
- To Serve:
- Black sesame seeds
- Fresh parsley
- Mild chili flakes
Instructions
- Mix chimichurri ingredients in a blender and combine with cooked lentils.
- Whisk tahini sauce ingredients together until smooth.
- Slice cabbage into thick steaks, brush with oil, season with salt, pepper, and BBQ spice.
- Grill over medium-high heat for 5 minutes per side until charred and tender.
- Top grilled steaks with chimichurri lentils and tahini sauce. Garnish with sesame seeds, parsley, and chili flakes. Serve hot.
Notes
Use a flat spatula to flip cabbage steaks without breaking. Sauces and lentils can be prepped ahead and stored separately. Add toppings like avocado or roasted chickpeas for more texture!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cabbage steak with toppings
- Calories: 340
- Sugar: 6g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg