An easy low carb recipe

If you’re looking for a delightful and nutritious dish that fits your keto vegan lifestyle, look no further than these Cabbage Steaks with Almond Pesto. This keto vegan recipe takes humble cabbage and transforms it into a savory, satisfying main course that’s packed with flavor, healthy fats, and plant-based goodness. Perfect for meal prep or as a standout side, these steaks are sure to impress! enjoy this easy low carb recipe!

Ingredients:

For the Cabbage Steaks:

• 1 large green cabbage (the star of the dish)
• 2 tablespoons olive oil (for roasting and flavor)
• 1 teaspoon garlic powder (for a touch of aromatic warmth)
• 1 teaspoon smoked paprika (to add depth and color)
• Salt and pepper to taste (to enhance all the flavors)

For the Almond Pesto:

• 1 cup fresh basil leaves (for that fresh herbal punch)
• 1/2 cup raw almonds (for a nutty, creamy texture)
• 2 cloves garlic (for robust flavor)
• 1/4 cup nutritional yeast (for cheesy, umami notes)
• 1/4 cup olive oil (for smoothness and richness)
• 2 tablespoons lemon juice (to brighten and balance)
• Salt and pepper to taste (to season)

Instructions:

1. Prepare the cabbage steaks.
Preheat your oven to 425°F (220°C). Remove any damaged outer leaves from the cabbage. Slice the cabbage into 1-inch thick steaks, aiming for about 4-6 steaks from the center of the cabbage. You can save the leftover pieces for stir-fries or salads.

2. Season and roast the steaks.
Arrange the cabbage steaks on a baking sheet lined with parchment paper. Drizzle olive oil over each steak, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the edges are crispy and golden brown.

3. Make the almond pesto.
While the cabbage is roasting, prepare the almond pesto. In a food processor, combine the basil leaves, raw almonds, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper. Pulse until you reach your desired consistency. For a smoother pesto, blend longer; for a chunkier texture, pulse just a few times. Taste and adjust seasoning as needed.

4. Assemble and serve.
Once the cabbage steaks are beautifully roasted, remove them from the oven. Drizzle generous spoonfuls of almond pesto over each steak. Garnish with extra basil or a sprinkle of additional nutritional yeast for added flavor.

Why You’ll Love This keto vegan Recipe:

• Keto-Friendly & Vegan. Cabbage is low in carbs, making these steaks perfect for a keto vegan diet, while the almond pesto adds healthy fats and protein.
• Nutrient-Dense. Packed with vitamins and minerals, this dish is not only delicious but also a powerhouse of nutrition.
• Versatile and Satisfying. Serve these steaks as a main dish or a side, and enjoy the satisfying crunch and savory flavors with every bite.

Tips for Success:

• Choose a firm cabbage. Look for heads that are heavy and tightly packed for the best texture.
• Customize your pesto. Feel free to swap out almonds for other nuts like walnuts or pine nuts, and adjust the garlic to your taste.
• Make it ahead. Both the cabbage steaks and almond pesto can be prepared in advance. Just roast the cabbage right before serving for the best texture.

This low carb recipe offer a delightful blend of flavors and textures, elevating the humble cabbage to new heights. Ideal for those following a keto vegan diet, this dish not only provides numerous health benefits but also delivers a satisfying experience. Roasted to perfection, the steaks are topped with a rich, nutty almond pesto that adds depth and creaminess. Whether you’re sharing them at a family gathering or enjoying them as a solo meal, this keto vegan recipe is bound to become a beloved favorite in your kitchen!