- ¾ cup original vegannaise
- 3 medium garlic cloves minced
- 2 ½ tbsp fresh lemon juice
- ¼ tsp Himalayan pink sea salt (or more to taste)
- ¼ tsp black pepper
Whisk ingredients and chill.
- yukon gold potatoes
- oil for frying
Fill Dutch oven or large heavy-bottomed pot with oil.
Cut the potatoes into ¼ inch sticks. Add the potatoes to the cold oil, ensuring that they are covered. Heat on high until the oil becomes very active and reduce heat to medium-high until fries are golden and crispy on the outside. Strain from oil with a slotted spoon and toss in salt and pepper while still glistening.
Pan Sauce and Blistered Tomatoes
- ½ Tbsp olive oil
- 2 vegan steaks
- Salt and black pepper to taste
- 1 medium shallot, minced
- 1 cup red wine
- 1 cup vegetable broth
- 2 Tbsp Earth Balance vegan butter
- 1 Tbsp fresh thyme leaves or 2 Tbsp chopped parsley
- Cherry tomatoes on the vine
Heat the olive oil in a skillet over medium-high heat. Season the steaks on both sides with salt and plenty of black pepper and cook the steaks until starting to char.
Remove to a cutting board to rest.
Add the tomatoes to the same pan and sauté for 2 minutes, until blistered.
Add the shallot and sauté for another minute, until soft.
Remove the tomatoes and pour in the red wine and the broth, scraping the bottom of the pan to release any brown bits. Cook over high heat for 5 minutes to reduce the liquid.
Remove from the heat and slowly whisk in the butter and parsley.
Slice the steaks and serve topped with the pan sauce.