Antoni Porowski Vegetarian Recipes You’ll Love to Make

If you’re a fan of Antoni Porowski from Netflix’s Queer Eye, you already know he’s a master at making simple, beautiful food that’s packed with flavor. What makes Antoni’s recipes stand out is his respect for fresh ingredients and his knack for adding a modern twist to classic comfort foods.

Today, I’m excited to share a handpicked selection of Antoni Porowski vegetarian recipes that will delight vegetarians and omnivores alike. Whether you’re looking to incorporate more plant-based meals into your week, or simply want to cook something both easy and impressive, these recipes deliver bold flavors without fuss.

From colorful salads to hearty mains, you’ll find inspiration for every season and craving. Let’s dive into the world of Antoni’s approachable, flavor-forward vegetarian cooking!

Why You’ll Love This Recipe

Antoni’s vegetarian recipes shine thanks to their fresh ingredients, approachable techniques, and crowd-pleasing flavors. You don’t have to be a professional chef to pull off these dishes—each one is designed so anyone can feel confident in the kitchen.

• Simple ingredients, big results: You’ll find most items at your local market.
• Quick prep and cook times: Perfect for weeknights or last-minute get-togethers.
• Versatile and adaptable: Easily swap for what’s in season or on hand.
• Nutritious and satisfying: Each recipe offers a balance of taste and wholesomeness.
• Perfect for sharing: These recipes are great for potlucks, picnics, or cozy dinners at home.

“Food can be simple and still be special—don’t overthink it.” – Antoni Porowski

Ingredients

Below, I’ve listed the ingredients for three of Antoni’s most popular vegetarian recipes: Roasted Cauliflower Steaks with Chimichurri, Chickpea Salad with Lemon-Tahini Dressing, and Vegetarian Mushroom Bolognese.

Each recipe serves 4.

Equipment

You’ll need only basic kitchen tools to make these delicious vegetarian recipes:

• Baking sheet
• Large skillet or sauté pan
• Medium and large mixing bowls
• Chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander (for draining pasta and beans)
• Microplane or garlic press (for mincing garlic)
• Serving platter or bowls
• Optional: Food processor (for chimichurri or finely chopping mushrooms)

Instructions

Roasted Cauliflower Steaks with Chimichurri

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Slice the cauliflower. Stand each cauliflower upright and slice into 1-inch thick “steaks.” You’ll get about 2-3 full steaks per head; the rest will be florets (save and roast those too!).
3. Arrange and season. Place steaks and florets on the baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper.
4. Roast. Bake for 25-30 minutes, flipping halfway, until golden and tender.
5. Make chimichurri. In a bowl, combine parsley, oregano, red wine vinegar, garlic, red pepper flakes, and 1/4 cup olive oil. Stir well and season to taste.
6. Serve. Spoon chimichurri over hot cauliflower steaks and enjoy immediately.

Chickpea Salad with Lemon-Tahini Dressing

1. Prep vegetables. Dice cucumber, halve tomatoes, finely chop onion and parsley.
2. Make the dressing. In a small bowl, whisk tahini, lemon juice, olive oil, salt, and pepper. If too thick, add a splash of water until creamy.
3. Combine. In a large bowl, toss chickpeas, cucumber, tomatoes, onion, and parsley. Pour over the dressing and mix well.
4. Adjust seasoning. Taste and add more salt, pepper, or lemon as desired.
5. Chill and serve. Let sit 10 minutes for flavors to meld, then serve cold or at room temperature.

Vegetarian Mushroom Bolognese

1. Heat oil. In a large skillet over medium heat, add olive oil. Sauté onion, carrots, and celery until softened, about 8 minutes.
2. Add mushrooms. Stir in chopped mushrooms and cook until they release moisture and begin to brown, about 10 minutes.
3. Add garlic and tomato paste. Stir in garlic and tomato paste; cook for 2 minutes.
4. Deglaze. Pour in red wine (if using), scraping up any bits from the pan. Let it reduce by half, about 2 minutes.
5. Add tomatoes and seasonings. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally.
6. Cook pasta. Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain.
7. Finish sauce. Stir fresh basil into the sauce. Taste and adjust seasoning.
8. Serve. Toss pasta with sauce. Top with more basil and Parmesan or vegan cheese if desired.

Tips & Variations

• Mix up the herbs: Try cilantro in the chimichurri, or dill in the chickpea salad for a fresh twist.
• Make it vegan: All recipes are vegan except for optional cheese—use your favorite plant-based substitute.
• Add more protein: Toss in roasted chickpeas or white beans to the bolognese for extra plant-based protein.
• Swap veggies: Use broccoli or romanesco instead of cauliflower, or add roasted red peppers to the salad.
• Batch cook: These dishes hold up well for meal prep—store in airtight containers for up to 4 days.

“The key to a great vegetarian meal is not to treat veggies as a side, but as the star of the show.” – Antoni Porowski

Nutrition Facts

Here’s an approximate nutrition breakdown per serving for each recipe:

Actual values will vary with ingredient brands and substitutions.

Serving Suggestions

• Cauliflower Steaks: Serve with a simple green salad or as a main with crusty bread. For a cozy dinner, pair with Green Chile Cheese Bread.
• Chickpea Salad: Enjoy as a lunch bowl, stuffed in pita, or as a side to your favorite Kodiak Banana Muffins for a wholesome meal.
• Mushroom Bolognese: Top with fresh basil and serve with Grandma’s Old Fashioned Bread Pudding for dessert.
• All recipes: Pair with a sparkling lemonade, a glass of wine, or fresh juice like this Green Goodness Juice.

“Let the dish shine—serve simply and let your guests add their own finishing touches.”

Conclusion

Cooking vegetarian food the Antoni Porowski way is all about celebrating vegetables, embracing bold flavors, and savoring every bite. These three recipes—Roasted Cauliflower Steaks, Chickpea Salad with Lemon-Tahini Dressing, and Vegetarian Mushroom Bolognese—are perfect examples of how plant-based meals can be satisfying, nourishing, and completely crave-worthy.

Whether you’re cooking for yourself, your family, or entertaining friends, you’ll love how easy these dishes are to prepare and how quickly they disappear from the table.

Remember, don’t be afraid to experiment. Antoni’s approach is all about flexibility and fun in the kitchen, so swap ingredients, adjust to your taste, and make each recipe your own.

If you enjoyed these, be sure to check out other comforting classics on the blog, like Half Runner Beans or indulge your sweet tooth with Goat Milk Ice Cream—No Eggs! Happy cooking, and let your vegetarian meals shine!

Listicle: 7 Must-Try Antoni Porowski Vegetarian Recipes

Looking for even more inspiration? Here are seven of Antoni’s most popular vegetarian recipes—each one easy, delicious, and perfect for home cooks of all skill levels.

1. Roasted Cauliflower Steaks with Chimichurri – See above for full recipe.
2. Chickpea Salad with Lemon-Tahini Dressing – See above for full recipe.
3. Vegetarian Mushroom Bolognese – See above for full recipe.
4. Spicy Roasted Sweet Potato Tacos
   • Roast cubed sweet potatoes tossed with chili powder, cumin, and olive oil at 425°F until caramelized (about 25 minutes).
   • Serve in warm corn tortillas with black beans, avocado, pickled onions, and a squeeze of lime.
5. Shaved Brussels Sprout Caesar Salad
   • Shave brussels sprouts and toss with homemade Caesar dressing (use Greek yogurt or vegan mayo), toasted breadcrumbs, and grated Parmesan or vegan cheese.
   • Top with crispy chickpeas for added crunch.
6. Grilled Halloumi & Watermelon Salad
   • Grill sliced halloumi until golden, pair with chunks of juicy watermelon, mint, and a drizzle of balsamic reduction.
   • Add arugula for a peppery bite.
7. Lentil & Roasted Vegetable Shepherd’s Pie
   • Simmer cooked lentils with carrots, peas, onions, and tomatoes for the base.
   • Top with fluffy mashed potatoes and bake until the top is golden brown.

With these recipes, you’ll never run out of flavorful and satisfying vegetarian options. Don’t forget to explore our collection of Kosher Vegetarian Recipes and Kid Friendly Potato Recipes for even more ideas.

Happy cooking!

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