November 24th, 2024
Recipes
Lentil Chimichurri over Vegetable Steaks
Valentina P
- Difficulty
•
- Time 45"
This Lentil Chimichurri over Vegetable Steaks recipe is a slam dunk. Green lentils tossed in a flavorful herb chimichurri served over a dollop of smooth cashew cream and tender roasted vegetable steaks.
How To MakeDiet Type: Plant-based
Shopping List
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For the Lentils
- 1 batch Chimichurri Sauce
- 2 cups cooked green lentils
- 1/2 large butternut squash, cauliflower head, or green cabbage
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon drained capers
- salt and pepper, to taste For the Cashew Cream
- 1 cup raw cashews (not roasted!)
- 1/2 cup + 2 tablespoons water
- 2 tablespoons lime juice
- 1/4 + 1/8 teaspoon salt
Instructions
- Step 1: To cook the lentils from scratch, place 1 cup of dry lentils in a pot of lightly salted water (be sure to thoroughly check them beforehand for any hidden debris or small rocks). Bring the water to a boil and cover the pot partially with a lid. Reduce the heat and simmer, stirring occasionally, for about 20 minutes. They will be ready when they are tender but can still hold their shape. Drain the excess water and let cool.
- Step 2: Preheat the oven to 420 degrees Fahrenheit. If using the butternut squash option, peel it and set aside.
- Step 3: Cut off any stems from the peeled squash, cauliflower, or cabbage. Slice your vegetable of choice into 1-inch thick steak-style slices (the cauliflower option will be the most fragile option — just use whatever you can). Arrange the vegetable steaks on a baking sheet in a single layer. Drizzle with the olive oil and season with salt and pepper on both sides. Transfer to the oven and bake until golden brown and fork-tender, about 25 to 30 minutes. Flip the steaks over after the first 15 minutes.
- Step 4: Meanwhile, chop and stir together the Chimichurri Sauce ingredients. Stir together the warm or room temperature lentils, the Chimichurri Sauce, and the capers until well combined. Set aside.
- Step 5: Next, let's make the Cashew Cream. Puree all of the cashew cream ingredients together with a high-powered blender or powerful stick blender until very smooth. Note: If using a food processor, the cashews should be soaked in a bowl of water for 2 hours beforehand. Drain and rinse before using the soaked cashews.
- Serve: Transfer the roasted vegetable steaks to a serving platter. Generously smear some of the Cashew Cream over the vegetable steaks. Then spoon the lentil mixture over the top. Enjoy.
Recipe Notes
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Lentil Chimichurri over Vegetable Steaks
PT45M 1 batch Chimichurri Sauce 2 cups cooked green lentils 1/2 large butternut squash, cauliflower head, or green cabbage 2 tablespoons extra-virgin olive oil 1 tablespoon drained capers salt and pepper, to taste 1 cup raw cashews (not roasted!) 1/2 cup + 2 tablespoons water 2 tablespoons lime juice 1/4 + 1/8 teaspoon salt Gluten Free Vegan 4 Servings
Ingredients:
