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RECIPE
20 INGREDIENTS 12 STEPS 30min

Vegan Cauliflower Steak Sandwich w/ Romesco Sauce

5.0
1 Ratings
If you have an electric grill, you can press them for a couple of minutes to warm them up. This step is an optional step, but if you have it I recommend not skipping it, as in my opinion, warming it up takes it to a whole other level.
Vegan Cauliflower Steak Sandwich w/ Romesco Sauce Recipe | SideChef
If you have an electric grill, you can press them for a couple of minutes to warm them up. This step is an optional step, but if you have it I recommend not skipping it, as in my opinion, warming it up takes it to a whole other level.
My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
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My name is Aysegull, but feel free to call me “Ice,” as most friends do.
http://www.foolproofliving.com
30min
Total Time
$4.45
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 slices
Bread , toasted
1 3/4 cups
Jarred Roasted Red Peppers
1
Small Tomato
1/4 cup
1 1/2 Tbsp
Sherry Vinegar
4 cloves
1/4 tsp
Cayenne Pepper
1/2 Tbsp
1/2 tsp
Freshly Ground Black Pepper
1 1/2 cups
Red Cabbage
1 1/2 cups
Green Cabbage
1 cup
3 Tbsp
Vegan Mayonnaise
I used Vegenaise
1 Tbsp
Dijon Mustard
1 tsp
Sherry Vinegar
1/2 tsp
Celery Seeds
1
2 loaves
Ciabatta Bread
1 cup
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
929
FAT
29.6 g
PROTEIN
28.2 g
CARBS
138.0 g

Cooking Instructions

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Step 1
Lightly toast the Bread (2 slices) and cut into cubes. Slice Tomato (1) and mince the Garlic (2 cloves) .
Step 2
Place the bread and Toasted Sliced Almonds (3 Tbsp) into the bowl of a food processor. Process until finely ground, 15 to 20 seconds.
Step 3
Add Jarred Roasted Red Peppers (1 3/4 cups) , sliced tomato, Olive Oil (2 Tbsp) , Sherry Vinegar (1 1/2 Tbsp) , minced garlic, Cayenne Pepper (1/4 tsp) , Coarse Salt (1/2 Tbsp) and Freshly Ground Black Pepper (1/4 tsp) .
Step 4
Process until it reaches a consistency of mayonnaise, 25 to 30 seconds. Taste for seasoning. Place romesco in a container or jar and set aside.
Step 5
Thinly slice the Red Cabbage (1 1/2 cups) , Green Cabbage (1 1/2 cups) and Carrots (1 cup) .
Step 6
In a bowl, gently stir to combine the sliced vegetables, Vegan Mayonnaise (3 Tbsp) , Dijon Mustard (1 Tbsp) , Sherry Vinegar (1 tsp) , Celery Seeds (1/2 tsp) , and Freshly Ground Black Pepper (1/4 tsp) . Set coleslaw aside.
Step 7
Place the Cauliflower (1) stem side down, on a cutting board. Cut it into ¾-inch thick “steaks”. Discard the ends. You should have 4 steaks.
Step 8
Heat Olive Oil (2 Tbsp) in a large skillet in medium heat. Once the oil is hot, mince and add Garlic (1 clove) and stir for 15 to 20 seconds.
Step 9
Transfer 2 of the cauliflower steaks into the skillet and cook 8 to 10 minutes on each side. Once cooked, place them on a plate lined with paper towels. Repeat with more oil and minced Garlic (1 clove) .
Step 10
Cut the Ciabatta Bread (2 loaves) lengthwise. Spread 2-3 tablespoons of romesco sauce on each half.
Step 11
Place a cauliflower steak on the bottom half. Top the steaks off with 3 to 4 tablespoons of coleslaw and some Arugula (1 cup) . Press top half over the bottom. Repeat the same process for the second sandwich.
Step 12
Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side and enjoy!

Rate & Review

5.0
1 Ratings
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Nutrition Per Serving
Calories
929
% Daily Value*
Fat
29.6 g
38%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
138.0 g
50%
Fiber
15.2 g
54%
Sugars
15.5 g
--
Protein
28.2 g
56%
Sodium
2380.5 mg
103%
Vitamin D
--
--
Calcium
301.5 mg
23%
Iron
8.4 mg
47%
Potassium
791.8 mg
17%
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