Why You’ll Love This Recipe 

• A quick and easy vegan recipe that provides you with a gourmet plant-based meal in just 30 minutes.
  
  

• Bold and creamy plant-based sauce with next-level flavor thanks to green peppercorn, whiskey, and cream.
  
  

• Perfect textural contrasts thanks to crispy fries, creamy sauce, and juicy plant-based steak. 

Key Ingredients for Vegan Steak Frittes with Plant-Based Green Peppercorn Sauce

• Meaty Meat Lamb-ish is the plant-based protein star of this dish.
  
  

• French fries, frozen or homemade, add crunch and beg to be slathered in that delicious sauce.
  
  

• Green peppercorn (brined) adds a fruity punch and an interesting textural element to this creamy sauce.
  
  

• Shallots are used as a base of the sauce and add a gentle sweetness. You can also use white or brown onion, but shallots are more mellow and less punchy.
  
  

• Whisky or brandy is traditionally used in Sauce au Poivre (it’s French for peppercorn sauce, how fancy) to deglaze the pan.
  
  

• Vegetable stock is simmered to reduce slightly.
  
  

• Plant-based cream cuts the acidity and adds silkiness.
  
  

• Soy sauce is not traditionally found in peppercorn sauce, but we like to live dangerously. It adds a nice layer of umami and takes the sauce to the next level.
  
  

• Flour is used to thicken the sauce, but you can use gluten-free flour or cornstarch to make the sauce gluten-free. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Small bowl for sauce ingredients 

• Measuring spoons and cups

• Kitchen scale 
  
  

• Baking tray for fries

• Parchment paper or silicone baking mat for fries

• Large non-stick pan or skillet

• Tongs for flipping Meaty Meat

• Wooden spoon or spatula for stirring 

• Small saucepan or frying pan for the sauce

How to make Vegan Steak Frittes with Plant-Based Green Peppercorn Sauce

1. Cook the Fries 

Preheat the oven and cook the frozen fries according to the packaging instructions. 

2. Prepare Your Mise en Place 

Finely dice the shallots, prepare the vegetable stock (if you're using a vegetable stock cube, dilute it in hot water), and measure the rest of the ingredients. 

3. Make the Creamy Plant-Based Sauce

Start by frying diced shallots in olive oil together with green peppercorns. Add flour and cook to remove the raw flour flavor. Deglaze the pan with Whiskey or Brandy and add vegetable stock and plant-based cooking cream. Let it simmer on low heat while you prepare the rest. Finish with soy sauce and freshly cracked black pepper. 

4. Cook the Vegan Meat 

Remove Meaty Meat Lamb-ish from the packaging, season it with salt and pepper, and cook sliced or whole until nicely browned.

5. It’s Time To Eat 

Once cooked, remove the fries from the oven and serve with Meaty Meat and Green Peppercorn Sauce. 

Tips

• Use gluten-free flour or cornstarch to make the recipe gluten-free. 

*NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

• Use tamari instead of soy sauce to make the sauce gluten-free.
  
  

• Double the plant-based sauce recipe and make it a part of your meal prep. Keep it in your fridge for up to 3 days and enjoy it with other delicious side dishes. 

FAQ 

What can I serve this with? 

If you are craving something green, serve this vegan dish with garlicky peas, roasted broccoli, lemony asparagus, or a leafy green salad. Switch thighs up and serve it with mashed potatoes or roasted potatoes instead of fries. 

Can I serve this vegan dish with a different protein?

This deliciously creamy plant-based Green Peppercorn Sauce pairs perfectly with other Juicy Marbles products like Meaty Meat Pork or our classic Thick-Cut Filet.

Can I make this recipe gluten-free? 

Yes! Use gluten-free flour or cornstarch to thicken the sauce and season it with tamari instead of soy sauce. 

*Note: while Marbles Meats aren’t gluten-free certified. We do not use gluten in our recipe.

What if I can’t find green peppercorn in brine?

If you have a hard time finding green peppercorns in brine, you can also use fresh coarsely ground peppercorns, but keep in mind that the result will be slightly different and more spicy.