The Perfect Vegetarian Alternative To Meaty Steak Is Already In Your Fridge

With a new year comes new resolutions. One common resolution is the declaration to eat healthier. For some, that means giving up fast food. For others, it's about adopting a vegetarian lifestyle. But the question is, how do you make effective substitutions for meat without simply choosing seitan or tempeh-based products (not great choices for those who are gluten intolerant or allergic to soy)?

Give sweet onions a try! A properly infused, carmelized onion can actually replace a juicy steak. Just cut a large sweet or Spanish onion into thick slices, sprinkle with kombu dashi granules or dried shitake mushrooms, and precook in a microwave until almost done (somewhere in the neighborhood of 90 seconds per side should do). In a medium hot skillet, add cooking oil, and then the onions. Once they're charred on one side, slide them over and add a half tablespoon of sugar, and a tablespoon each of soy sauce and water to the pan. A hit of sake (again, about a tablespoon) can help to further mellow and round out the onion flavor. When the sauce has reduced a bit, flip the onions and coat with the aromatic sauce. Pay close attention since it doesn't take long for these veggies to go from carmelized to burnt.

If you're not a fan of onions, try cauliflower – a low-carbohydrate, low-calorie vegetable. Use a sharp knife to cut the head in half vertically. Then, slice off the rounded florets on the outside to create a flat surface. This should allow you to cut one or two thick slabs from each half. If you cut a shallow crosshatch pattern into each steak, this will allow the coating of seasonings and panko crumbs to further penetrate the vegetable. Finally, the cauliflower steaks go into the oven to bake to crispy perfection.

Another option is portobello mushrooms, a long-time standard substitute as a for steak, though you'll want to be aware of some common mushroom-cooking mistakes before starting (not to mention proper refrigerator mushroom storage while you're at it). Add a little fresh rosemary, a drizzle of olive oil, and a sprinkle of salt and pepper atop these mushroom caps before placing them on a hot grill until softened. Served on a bun, these can also stand in for hamburgers at a cookout.