Meat Replacers

Vegan Sizzler

  • Mahafrine Powel
  • 1447
An appetising sizzler made with some fresh vegetables, tofu and a generous serving of garlic sauce.

Preparation

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Ingredients

3 cubes of Tofu marinated in Salt, Pepper, Olive oil, Grated Garlic and Soya Sauce

3 or 4 cabbage leaves for the metal base

1 whole Cabbage

2 Onions cut into Quarters and grilled

1 carrot cut into 3

3 or 4 French beans cut into 3

10 green peas steamed

2 flowerets of broccoli slightly steamed

8 to 10 pieces of grilled potatoes

Boiled spaghetti bowl full or a bowl of fried rice.

10 spinach leaves

Who doens't like a nice piping hot sizzler?! With a little bit of preparation and a hot plate, this can be a regular weekly routine for you and your family.

Method

Steam beans, carrots and broccoli and stir fry with a bit of garlic and keep aside. 

Now stir fry the spinach in a bit of garlic and keep aside.

Cut potatoes into wedges or fries and grill them as well in a pan. 

Heat the metal sizzler plate on direct flame for 10 to 12 minutes. 

Now arrange the cabbage leaves on the plate. Put the spaghetti in the centre. Arrange the vegetables around the spaghetti or rice. Now pour the sauce over the vegetables and watch them sizzle. Serve immediately. 

 

Garlic sauce

Ingredients:

2 tablespoons of garlic chopped fine

1 tablespoon butter

1 teaspoon olive oil

1 teaspoon of all corn flour

2 tablespoons of soya sauce

2 teaspoons of vegan worchester sauce ( Granovita). Or use 2 tablespoons Balsamic vinegar with 1 teaspoon sugar salt and pepper to taste.

For the garlic butter sauce:

Heat a pan and add the oil with the butter. Now add the garlic and sauté for a bit. To this add a glass of water and simmer for a minute or two. Then add a slurry of cornflour and water and mix well. Now add soya and woschester sauce and let it boil till it thickens a little bit.

Extra tips: Make sure the metal platter is smoking hot before you arrange the veggies. To make the corn starch slurry, always mix corn flour with cold water.

 

AUTHOR

Mahafrine Powell

Mahafrine is a kind hearted master in the kitchen, who is passionate about animals, has two amazing dogs and is surrounded by a large and happy vegan Parsi family!

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