If you're searching the internet and wondering what to cook for dinner and looking for a vegetable-forward or plant-based option, the answer just got easier.
"Good Morning America" Food is taking the legwork out of dinnertime and helping you find delicious dishes you can easily whip up any night of the week.
"Plant You" cookbook author and food blogger Carleigh Bodrug, best-known for her scrappy cooking hacks and environmentally conscious recipes, shared a dinner that's full of earthy flavor, fresh herbs and great texture from a topping of crushed peanuts.
"If you’ve ever bought a whole cabbage to only use a small amount for a specific meal, this recipe is for you," Bodrug wrote about this recipe.
While she acknowledged some cooks may complain about labeling this dish "steaks," she said what really matters is that "once you make these tahini cabbage steaks, you’ll never have trouble using leftover cabbage."
Easy low-waste, plant-based broccoli stem soup for Earth monthIngredients
3/4 cup vegetable broth
1/4 cup tahini & peanut butter mixed
4 garlic cloves minced
1 tsp dried parsley
1 tsp paprika
1/2 tsp sea salt
3 tbsp nutritional yeast
3 tbsp balsamic glaze
3/4 green cabbage
1/4 cup crushed peanuts
1/4 cup fresh parsley
Instructions
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Create the marinade by combining the broth, tahini, garlic, parsley, paprika and sea salt until a sauce is formed.
Slice the cabbage into 1-inch thick “steaks.” Brush the marinade over each side. Finish off with a balsamic glaze and sprinkle crushed peanuts over top.
Bake for half an hour, until crispy. Finish off with more nutritional yeast and fresh lemon juice as desired.