Vegan Broccoli Steaks (Perfect for Your Thanksgiving Menu)

If your holiday table needs one more show-stopping vegetable, these vegan broccoli steaks deliver big flavor with minimal fuss. Because the long stalk stays attached, every slice roasts into a golden, caramelized “steak” with crispy florets and tender centers. And since the seasoning is simple, the broccoli shines while it also pairs beautifully with everything else on a Thanksgiving plate. Moreover, you can sear first for deep browning, then finish in the oven so timing stays easy on a busy holiday.

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Why You’ll Love These Vegan Broccoli Steaks

• Holiday-worthy, weeknight-easy: First sear, then roast — so the steaks turn out beautifully browned without babysitting.
• Naturally high in micronutrients: Broccoli brings fiber, vitamin C, vitamin K, and plant protein; meanwhile, olive oil adds satisfying richness.
• Flexible and fast: As written, the recipe is minimalist; however, it welcomes sauces, gremolata, or a protein-boosting sprinkle (ideas below).
• Meal-prep friendly: You can slice ahead, then sear and roast right before dinner so service feels effortless.

Sear first on one side so they get a nice browning.

What You Need To Make These Vegan Broccoli Steaks

• 1 large head broccoli (about 425 g / 15 oz)
• Olive oil: 2 tbsp (30 mL) for golden edges and flavor.
• Garlic powder: 1 tsp (about 3 g) or use fresh cloves if you prefer.
• Fine sea salt: ¼ tsp.
• Black pepper: ¼ tsp (about 0.5 g), freshly cracked for best aroma.

• Pro tip: For even “steaks,” choose a head with a long, sturdy stalk. Additionally, keep any loose florets — they roast into crispy little snacks.

Ingredient Substitutions 

• Oil alternatives: Avocado oil or grapeseed oil both sear well at medium heat.
• Garlic swap: Use 1 large fresh clove, finely grated; or, for deeper flavor, add ½ tsp onion powder as well.
• Spice variations: Smoked paprika, lemon zest, or chili flakes add a festive twist; alternatively, try cumin and coriander for warmth.
• Protein boosters (highly recommended):
• 2 tbsp (20 g) hemp hearts scattered after baking (adds ~6 g protein).
• A drizzle of miso-tahini sauce (1 tbsp tahini + 1 tsp white miso + warm water to thin).
• Toasted slivered almonds or pumpkin seeds for crunch and extra protein.

Place the broccoli - seared side down - on a baking sheet to finish in the oven.

Make My Entire Vegan Thanksgiving Spread

• Vegan Stuffing Cups (Thanksgiving Dressing), with a low carb option!
• Cranberry Cherry Sauce 
• Cozy Vegan Mashed Potatoes and Gravy
• Tofu Schnitzel (High Protein Main!)
• Chocolate Pecan Protein Pudding 

Broccoli Steaks: Recipe Card

• Yield: 2 servings (as a hearty side)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Macros (per serving, approximate):

• Calories: 190 kcal
• Protein: 6 g
• Carbohydrates: 14 g
• Fat: 14 g

Notes on macros: Based on 425 g broccoli and 2 tbsp (30 mL) olive oil. Garlic, salt, and pepper contribute negligible calories. For more protein, add hemp hearts or serve with tempeh or white beans.

Ingredients

• 1 large head broccoli, 425 g / 15 oz
• 2 tbsp / 30 mL olive oil
• 1 tsp / ~3 g garlic powder (or 1 large fresh clove, finely grated)
• ¼ tsp fine sea salt
• ¼ tsp / ~0.5 g freshly ground black pepper

Instructions 

1. Preheat and prep: Preheat the oven to 350°F / 175°C. Line a baking tray with parchment paper and set aside.
2. Trim the base: Slice off the dry bottom of the broccoli stalk so the base is clean and flat. Keep the long stalk attached — it holds the “steaks” together.
3. Stand and split: Place the broccoli upright, stem-side down (like a tiny tree). Then, using a large sharp knife, cut straight down through the center of crown and stem to create two equal halves.
4. Cut into slabs: Lay each half flat. Next, slice vertically through the stem into 1.5–2 cm (about ¾-inch) thick steaks. Each piece should include part of the stalk so it stays intact.
5. Save the bits: Some florets will fall off; however, keep them. They can roast alongside the steaks or be saved for another dish.
6. Season: Brush both sides of the broccoli steaks with olive oil (30 mL). Sprinkle with garlic, salt, and pepper on both sides.
7. Sear: Heat a large skillet over medium. When hot, add the broccoli steaks and sear until well browned on the first side, 2–3 minutes.
8. Roast: Transfer the seared steaks, seared side down, to the prepared tray. Finally, bake for 12–15 minutes or until the broccoli is tender-crisp and the edges are caramelized.
9. Serve: Immediately plate with your favorite sauce or protein booster. For extra brightness, finish with lemon wedges and a sprinkle of flaky salt.

Share Your Thoughts on These Broccoli Steaks

I love seeing your holiday plates come to life. If you try these high-protein vegan broccoli steaks, leave a comment with how you served them — and whether you went classic or added a protein-boosting topper. Furthermore, if you’re prepping for Thanksgiving, share your timing questions so we can troubleshoot together.

Frequently Asked Questions (FAQ) About  Broccoli Steaks

Can I make vegan broccoli steaks ahead of time?
Yes. Slice and season the broccoli up to 24 hours in advance, then store covered in the refrigerator. However, for the best sear and texture, sear and roast right before serving.

How do I keep the broccoli steaks from falling apart?
Be sure each slice includes a generous portion of the central stalk. Additionally, use a sharp chef’s knife and cut straight down through the stem.

What sauces pair well with broccoli steaks?
Try a miso-tahini drizzle, lemon-garlic yogurt (use your favorite plant yogurt), or a quick chimichurri. Alternatively, serve with my mushroom gravy for a Thanksgiving vibe.

How can I increase the protein?
Top with 2 tbsp hemp hearts (per serving), serve alongside tempeh or crispy tofu, or add a side of garlicky white beans. Consequently, the plate becomes a protein-rich main.

Can I air-fry these broccoli steaks?
Absolutely. After searing (optional but tasty), air-fry at 375°F / 190°C for 8–10 minutes, flipping halfway, until browned and tender.

Do leftovers reheat well?
Yes. Reheat on a parchment-lined tray at 375°F / 190°C for 6–8 minutes until hot and crisp at the edges. Alternatively, chop leftovers into salads, bowls, or pasta.

Will frozen broccoli work?
Not quite. Because the stalk is key for structure, you need a whole fresh head for steaks. Frozen florets are better for roasting bites, soups, or purees.