Vegan Steak Alternative with Fries
Ingredients
For the oil-free oven fries
3
pc
medium-sized potatoes
1
ts
dried thyme
Some
salt and pepper
For the persillade
0.5
Bunch(es)
fresh parsley
1
pc
garlic clove
1
tb
olive oil
1
ts
maple syrup
Some
salt and pepper
For the express pepper sauce
1
pc
shallot
1
tb
olive oil
1
tb
soy sauce
0.5
ts
black pepper
1
Pinch(es)
salt
Also
1
Pack(s)
wheaty vegan virginia steak
Preparation
1. Wash the potatoes and cut into strips without peeling. Heat the water in a pan. Add the potatoes, cover and simmer for 10 to 15 minutes. Use the tip of a knife to check whether the potatoes are cooked; they should not be too soft. Preheat the oven to 200° C and line a baking tray with parchment paper. Drain the potatoes in a sieve and pat dry. Spread on the baking tray, sprinkle with thyme and salt and bake for 20 minutes until the fries are crispy.
2. Peel the garlic clove for the persillade. Wash the parsley, shake dry and cut off the hard stems. Finely chop together with the garlic clove in a blender or with a sharp knife. Add the olive oil, maple syrup, salt and pepper, mix. Chill in a cool place.
3. For the pepper sauce, peel and finely chop the shallots and fry in a pan with the olive oil for 2 minutes. Deglaze with soy sauce and reduce for 1 minute. Pour into a small bowl and mix with the remaining ingredients.
4. Fry the wheaty virginia steak in a pan with a little oil. Arrange on a plate with the other ingredients and serve immediately.
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