Are you ready for the meatiest vegan entree you’ll ever enjoy? We are talking about a truly vegan creation, not some lab-created meat that is intended to mimic real beef or chicken. This thick center cut of cauliflower is prime for the eatin’! Season it just like a you would a nice filet mignon and cook it over medium heat, either in a pan or on the grill. What you end up with is a tender cauliflower steak that is perfectly crispy on the outside. And the chimichurri is the absolute star of the show!

This chimichurri stands out from the rest because, well, it is simply the best. First off, instead of using red pepper flakes, you char two jalapeños and then place them in a bowl. Cover that bowl with plastic wrap and allow them to steam for 10 minutes. Don some disposable gloves and carefully remove the skin before finely dicing them. You will then proceed to mix them with the other ingredients you chop up. The amount of olive oil you use will depend on your taste preference, but you want the sauce to be more oily than dry.

For the cauliflower steak, you have to cut the head of cauliflower in a specific way. Trying to use the ends of the head of cauliflower will not work because the florets will fall off immediately after cutting. Depending on the size of the cauliflower head, you may get two or three steaks out of the head. Make sure they are about one-half to three-quarter-inch thick. If the steaks are thicker than that, you will likely have to cook them in the oven. These steaks are perfect in the pan or on the grill. If you do them in the pan, you’ll need to throw a little water in the pan to make the steaks tender.

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Besides being a fun word to say, chimichurri is a one of the tastiest condiments you’ll ever enjoy. Chimichurri is a traditional Argentinian condiment that typically accompanies grilled meats. It’s possible to find variations of this sauce in different parts of South America and Central America. Some cultures serve it with fish, while others serve it alongside empanadas. The refreshing, herbaceous, and tangy flavor with a hint of spice provides a fresh element to a traditionally heavy meal.

The key herb in a chimichurri recipe is parsley. if you like this recipe, get ready to buy parsley every time you visit the grocery store. Now, some people like to blend the ingredients in a blender or food processor, but we don’t advise preparing the sauce that way. Finely dice the parsley and prepare the other ingredients as instructed. Combine all of the ingredients in a medium-sized mixing bowl and continue to stir so that the flavors can start to develop. Don’t overwork the ingredients; rather, let them get to know each other in a gentle way.

What sets this recipe apart from other chimichurri recipes is the spice level. That’s right, people, we are taking it up a notch. It’s heavy on the garlic and heavy on the spice. The garlicky kick is enhanced by the chili powder and cayenne, but you can dial back a bit if you prefer a milder sauce. It complements an assortment of dishes, many of which you can make on the raw vegan diet. You may breathe a little heavier with the lingering fiery, garlicky flavor on your taste buds. Calm the spice with a little lemon water or herbal tea.

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This kale chimichurri is about to become your new favorite sauce. It’s similar to pesto sauce, but doesn’t contain cheese. It’s healthier than spinach artichoke dip, and possesses a zestier, spicy flavor. Kale chimichurri elevates the flavor profile of whatever dish you put it on. The garlicky herbaceous flavors hit hard, so make it right away to enjoy it ASAP!

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This avocado chimichurri might become your favorite condiment for raw wraps or raw tacos, but you can also use it as a dip for fresh bell pepper, celery, or carrot sticks. It has a little kick at the end, but don’t be afraid of the flavor!

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There’s nothing like those classic grill marks. It gives your food a little smokiness and that signature charred flavor. Drizzle the chimichurri sauce over the zucchini and dig in. Trust us, you won’t want to stop eating once you start.

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