Antoni Poroski Vegetarian Recipes You’ll Love to Make

Updated On: October 4, 2025

If there’s one celebrity chef who knows how to make vegetarian eating feel absolutely irresistible, it’s Antoni Porowski. Best known as the food and wine expert on “Queer Eye,” Antoni has a natural flair for crafting simple, fresh, and flavor-packed dishes—many of which just happen to be vegetarian.

Whether you’re a lifelong plant-eater or simply trying to incorporate more veggies into your weekly meals, Antoni’s approach to vegetarian cooking is both inviting and accessible. In this post, I’m excited to share a collection of Antoni Porowski vegetarian recipes that showcase the best of what meatless meals can offer.

From hearty mains to vibrant salads, these dishes are not only nourishing but also bursting with personality—just like Antoni himself.

Ready to explore the world of creative and comforting vegetarian food? Let’s dive into a few of Antoni’s signature recipes that will quickly become staples in your kitchen.

I’ll be walking you through detailed steps for each one, with plenty of tips and variation ideas along the way, so you can channel your inner Antoni at home!

Why You’ll Love This Recipe

  • Simple, approachable ingredients. Antoni’s recipes use everyday items you can find at any grocery store.
  • Balanced flavors. Expect layers of tang, crunch, creaminess, and freshness in every bite.
  • Quick to prepare. Most of these dishes can be made in under 45 minutes—perfect for busy weeknights.
  • Customizable. Swap in your favorite veggies or herbs without losing the essence of the dish.
  • Nutritious and satisfying. These meals are hearty enough to please vegetarians and omnivores alike.

Antoni Porowski Vegetarian Recipes: A Listicle of Favorites

Below, you’ll find a curated list of three beloved Antoni Porowski vegetarian recipes with step-by-step instructions. Each dish is a celebration of fresh produce and inventive pairings, promising to bring a little Queer Eye magic to your table.

Let’s get cooking!

Antoni’s Roasted Cauliflower Steaks with Romesco Sauce

Ingredients

Ingredient Quantity
Cauliflower heads 2, medium
Olive oil 4 tbsp
Smoked paprika 1 tsp
Sea salt & pepper to taste
Roasted red peppers (jarred or homemade) 1 cup, chopped
Almonds (toasted) 1/3 cup
Garlic cloves 2, minced
Sherry vinegar 2 tbsp
Crusty bread (stale, cubed) 1/2 cup
Lemon juice 1 tbsp

Equipment

  • Baking sheet
  • Chef’s knife
  • Cutting board
  • Food processor or blender
  • Small skillet
  • Measuring cups and spoons

Instructions

  1. Prep the Cauliflower: Preheat your oven to 425°F (220°C). Trim the leaves from each cauliflower and slice into 1-inch thick “steaks.” Don’t worry if some florets fall off; you can roast them alongside the steaks.
  2. Season and Roast: Arrange the steaks and loose florets on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with smoked paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until golden and caramelized.
  3. Make the Romesco: In a small skillet, heat 2 tbsp olive oil over medium heat. Sauté garlic until fragrant (about 1 minute). Add cubed bread and toast until golden, about 2 minutes.
  4. Blend the Sauce: In a food processor, combine roasted red peppers, toasted almonds, sautéed garlic and bread, sherry vinegar, lemon juice, salt, and pepper. Blend until smooth but still slightly textured. Taste and adjust seasoning.
  5. Serve: Arrange cauliflower steaks on a platter, spoon over the romesco sauce, and finish with a drizzle of olive oil and a sprinkle of toasted almonds.

Tips & Variations

  • Go nut-free: Substitute sunflower seeds for almonds in the romesco.
  • Spice it up: Add a pinch of cayenne pepper to the sauce for heat.
  • Make it a meal: Serve over cooked quinoa or farro for extra protein.
  • “Don’t rush the roasting—let the cauliflower get deeply golden for the most flavor.”

Nutrition Facts

Per Serving Amount
Calories 360
Protein 9g
Carbohydrates 24g
Fat 25g
Fiber 8g
Sodium 520mg

Serving Suggestions

  • Pair with a crisp green salad or Green Goodness Juice for a vibrant light lunch.
  • Serve alongside crusty bread or Green Chile Cheese Bread for a more filling meal.
  • Garnish with fresh herbs like parsley or cilantro for extra freshness.

Conclusion

This roasted cauliflower steak recipe with romesco sauce is a shining example of Antoni Porowski’s gift for making vegetables the star of the show. The dish is hearty, boldly flavored, and visually stunning—perfect for impressing guests or treating yourself to a nourishing weeknight dinner.

If you’re looking for more plant-based inspiration, be sure to check out other recipes like Kodiak Banana Muffins or Grandma’s Old Fashioned Bread Pudding for dessert!


Antoni’s Herby Lentil Salad with Tahini Dressing

Ingredients

Ingredient Quantity
French green lentils 1 cup, dry
Cucumber 1, diced
Cherry tomatoes 1 cup, halved
Red onion 1/4, thinly sliced
Flat-leaf parsley 1/2 cup, chopped
Fresh dill 1/4 cup, chopped
Feta cheese (optional) 1/3 cup, crumbled
Tahini 3 tbsp
Lemon juice 3 tbsp
Olive oil 2 tbsp
Garlic 1 clove, minced
Salt & pepper to taste

Equipment

  • Medium saucepan
  • Strainer
  • Large mixing bowl
  • Whisk
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Instructions

  1. Cook the Lentils: Rinse lentils and place in a saucepan with 3 cups of water. Bring to a boil, then simmer uncovered for 20-25 minutes until tender but not mushy. Drain and cool slightly.
  2. Prepare the Veggies: While lentils cook, dice cucumber, halve cherry tomatoes, thinly slice red onion, and chop the herbs.
  3. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper. Add a splash of water to thin, if needed.
  4. Assemble the Salad: In a large bowl, combine warm lentils, veggies, herbs, and feta (if using). Pour over the dressing and toss to coat. Taste and adjust seasoning.
  5. Serve: Garnish with extra herbs and serve slightly warm or chilled.

Tips & Variations

  • Make it vegan: Skip the feta or use a plant-based alternative.
  • Swap the herbs: Try mint or basil for a different flavor profile.
  • Add crunch: Top with toasted pumpkin seeds or walnuts.
  • “Rinsing cooked lentils under cool water stops the cooking and keeps them perfectly tender.”

Nutrition Facts

Per Serving Amount
Calories 290
Protein 13g
Carbohydrates 31g
Fat 12g
Fiber 11g
Sodium 410mg

Serving Suggestions

  • Enjoy as a protein-packed lunch on its own or stuffed into pita bread.
  • Pair with homemade granola bars for a balanced lunchbox meal.
  • Serve alongside grilled veggies or as a side to your favorite soup.

Conclusion

This herby lentil salad is everything Antoni stands for: vibrant, nutritious, and full of fresh flavor. The creamy tahini dressing brings the whole dish together, while the combination of herbs makes every bite pop.

Whether you’re packing lunch for work or serving guests at a weekend brunch, this salad is a guaranteed hit. Want more cozy vegetarian comfort?

Don’t miss our Half Runner Beans Recipe for another protein-rich option!


Antoni’s Creamy Mushroom Stroganoff

Ingredients

Ingredient Quantity
Mixed mushrooms (cremini, shiitake, button) 1 lb (450g), sliced
Yellow onion 1, diced
Garlic cloves 2, minced
Vegetable broth 1 1/2 cups
Sour cream (or vegan alternative) 2/3 cup
Fresh thyme 1 tbsp, chopped
Butter (or vegan butter) 2 tbsp
Flour 1 tbsp
Egg noodles (or pasta of choice) 8 oz (225g), cooked
Salt & pepper to taste
Chopped parsley for garnish

Equipment

  • Large skillet or sauté pan
  • Pot for boiling noodles
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board

Instructions

  1. Cook the Noodles: Prepare egg noodles or pasta according to package instructions. Drain and set aside.
  2. Sauté the Aromatics: In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute.
  3. Cook the Mushrooms: Add sliced mushrooms and thyme. Cook, stirring occasionally, until mushrooms are browned and their moisture has evaporated, about 10 minutes. Season with salt and pepper.
  4. Make the Sauce: Sprinkle flour over the mushroom mixture and stir to coat. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Simmer until the sauce has thickened, about 5-7 minutes.
  5. Finish with Sour Cream: Reduce heat to low and stir in sour cream until the sauce is creamy. Adjust seasoning as needed.
  6. Combine and Serve: Toss cooked noodles with the mushroom sauce or serve sauce ladled over noodles in bowls. Garnish with chopped parsley.

Tips & Variations

  • Make it vegan: Use vegan butter and sour cream alternatives.
  • Boost flavor: Add a splash of white wine with the broth for added depth.
  • Try other mushrooms: Portobello or oyster mushrooms work beautifully, too.
  • “Let the mushrooms brown undisturbed for a few minutes to develop rich, meaty flavor.”

Nutrition Facts

Per Serving Amount
Calories 410
Protein 14g
Carbohydrates 54g
Fat 14g
Fiber 5g
Sodium 530mg

Serving Suggestions

  • Serve with a side of bright salad greens or roasted vegetables.
  • Pair with crusty sourdough bread for a comforting meal.
  • Enjoy leftovers as a delicious lunch the next day—the flavors deepen overnight!

Conclusion

Antoni Porowski’s vegetarian recipes prove that you don’t need meat to create comforting, memorable meals. From the smoky-sweet cauliflower steaks to the herby lentil salad and creamy mushroom stroganoff, these dishes offer a spectrum of flavors and textures to keep dinner exciting.

They’re perfect for sharing with friends, family, or simply for savoring a cozy night in. If you loved these recipes, explore more ways to expand your vegetarian repertoire by trying classics like Kosher Vegetarian Recipes or experimenting with creative breads and desserts across our site.

Happy cooking—and remember, food is all about joy, connection, and discovery, just like Antoni reminds us every day!

📖 Recipe Card: Antoni Porowski's Cauliflower Steak with Chimichurri

Description: A hearty vegetarian main featuring roasted cauliflower steaks topped with a zesty chimichurri sauce. Perfect for a satisfying weeknight dinner or a special occasion.

Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M

Servings: 4 servings

Ingredients

  • 2 large heads cauliflower
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley leaves, finely chopped
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Slice each cauliflower head into 1-inch thick steaks.
  3. Brush both sides of cauliflower steaks with olive oil and season with salt and pepper.
  4. Arrange steaks on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
  5. In a bowl, combine parsley, oregano, garlic, extra-virgin olive oil, red wine vinegar, and red pepper flakes to make chimichurri.
  6. Spoon chimichurri over roasted cauliflower steaks before serving.

Nutrition: Calories: 210 kcal | Protein: 4 g | Fat: 18 g | Carbs: 13 g

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Photo of author

Marta K

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