With a meaty bite and a caramelized exterior, these pan-fried carrot steaks can be the focal point of a plant based dinner – or a summery side-dish that goes with anything!
The Best Carrot Steaks
“Um… Carrot steaks?” Ben said and dropped his duffle bag on the ground, while scooping the kitty up for some hello-purrs. I leaned in for some kitty-kisses too, then headed for the kitchen. Even though I hadn’t unpacked my bag yet, I had a one track mind. Veggies, veggies, veggies. I wanted to try out an idea I had for carrot steaks, and I wasn’t going to be sidetracked from my mission!
Post Vacation Veggie TLC
We recently spent a glorious and sun filled week in Montreal. It was so much fun hanging out with friends from all over the globe, attending the beautiful wedding of a close friend and eating WAY too much (or is it just enough?) poutine. To say I overindulged might be a bit of an understatement. But that’s what vacations are for, right!? When we got back to Brooklyn, my body was crying out for a little TLC in the form of veggies. These gorgeous carrot steaks delivered on the health aspect. However, they also delivered a deep rustic flavor I wasn’t quite expecting.
Steak – But Not Steak
OK… Calling these “Carrot Steaks” may be a bit of a misnomer. In preparing these delicious pan-fried carrots, nothing happens to the natural shape of the carrot. So it’s not like a cauliflower steak where the shape of the cooked veggie ends up mimicking an actual steak. It’s more of a nod to the caramelized yumminess of a good piece of meat that these carrots bring to the dinner plate. AND, these carrot steaks have a substantive, meaty bite to them. So, if you make these as a large part of a plant-based meal, you won’t miss the meat at all!
The Easiest Dry Rub Ever
Aside from the natural sweetness of the carrots, there is a prominent savory undertone in these carrot steaks. After peeling and washing the carrots, I like to apply a bit of salt to the outside of the vibrant orange root-veggies and just let them sit for 5-10 minutes before cooking. This step helps the carrots get a delicious, salty caramelization after a few minutes in the sauté pan. Added bonus: while the carrot steaks are chilling in their salty coating, I have 5-10 minutes to work on other elements of my meal. Win/win!
So, So Easy
I knew these carrot steaks were a winner when it was Ben’s turn to cook dinner the next day, and he asked me for the recipe. It’s fair to say he is drawn to… ahem, simple recipes. We’ve eaten these savory and naturally sweet pan-fried carrots four times (ok, maybe five) since we returned. Turns out carrot steaks are easy, delicious and totally guilt free! What about you? What’s a delicious recipe you’ve tried once – and then can’t stop making? I’d love to hear about it in the comments section below!
Other simple, delicious plant-based recipes:
- Vegetarian Stuffed Peppers
- Stuffed Mushrooms with Soy and Sesame Quinoa
- The Ultimate Vegan Mapo Tofu (麻婆豆腐)
- Detox Red Cabbage Slaw
- Vegetarian Chili
Did you like this Carrot Steaks Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
The Best Carrot Steaks
Easy, delicious and so satisfying! These super healthy carrot steaks make a fantastic substitute to meat!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 carrots 1x
- Category: Vegan
- Method: Stove top
- Cuisine: American
- 4 medium carrots (peeled, ends trimmed)
- 1/4 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- Rub the carrots with kosher salt until all the sides are evenly coated. Let sit for 5 minutes.
- In a medium pan over medium high heat, add olive oil and when the oil is hot, add carrots.
- Cook for 5 minutes, turning the carrots once or twice so all the sides are cooked and turning a darker color.
- Cover the pan and cook for 10 minutes, turning the carrots every 2-3 minutes, until they are caramelized and dark brown. Turn the heat off and serve.
- Serving Size: 2 carrots
- Calories: 170
- Sugar: 5.8 g
- Sodium: 665.6 mg
- Fat: 14.3 g
- Saturated Fat: 2 g
- Carbohydrates: 11.7 g
- Fiber: 3.4 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Keywords: recipe, vegetarian, plant based, meatless, healthy, low carb, gluten-free