Vegan Steak Alternative with potatoes, Tomatoes and Grilled Zucchini
Ingredients
1
Pack(s)
Vivera vegan steak alternative
400
g
baby potatoes with skin
250
g
cherry tomatoes, including the vine
1
pc
zucchini
50
g
lamb's lettuce
5
g
flat-leaf parsley
Some
olive oil, pepper, and salt
Preparation
1. Preheat the oven to 200 degrees Celsius.
2. Halve the potatoes and spread them on a baking sheet with salt, pepper, and 2 tablespoons of olive oil. Mix everything together and place the cherry tomatoes on top. Bake the potatoes and tomatoes in the oven for 25 minutes or until they turn golden brown.
3. Cut the zucchini into long strips using a vegetable peeler. Drizzle with a tablespoon of olive oil and toss to coat. Heat a grill pan on the stove until very hot, then briefly grill the zucchini strips on both sides until grill marks appear. Mix them with the lamb's lettuce (field salad) and season with salt and pepper.
4. Brush the vegan steaks with olive oil and grill them for two minutes on each side until they have nice grill marks.
5. Finely chop the parsley and sprinkle it over the roasted potatoes. Arrange the potatoes and tomatoes with the zucchini salad and the steaks on four plates. Generously season the vegan steaks with salt and pepper.
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