Fancy Vegan Frizzles
Written by McDonald, T. | Date 13th of February 2023
This is a wild West that was still popular in the 1930s. In the past people used to have it on toast, but in later years people use it as a topping for a baked potato. The original recipe called for thin slices of beef chopped up. I will be using some facon bits and a little TVP, textured vegetable protein.
- If you are going to use the TVP, you must prepare it in the usual manner before attempting to fry it.
- If you are going to have it with a baked potato, remember to bake the potato first since making the sauce doesn't take long.
- Rice, hazelnut, oat, or cashew milk x 100ml
- Vegan butter x 10g
- Plain flour x 10g
- Ground clove x a pinch
- A small amount of onion, finely chopped
- TVP mince x 3 tbsp or facon bits x 60 or vegan mince x 60.
In a saucepan, boil the vegan milk with the bay leaf and the ground clove. Reduce the heat to a simmer.
Fry the vegan meat bits on a low heat in a frying pan in a little vegetable oil until the onion softens and turns translucent. Melt the vegan butter in the same frying pan and be careful not to burn the butter.
Add the plain flour to the melted butter and mix until you get a paste called a roux. Cook for a further 2 minutes.
Remove the bay leaf from the milk and discard.
Pour the milk into the pan with the roux stirring it in gently until you get a smooth sauce. On a low heat, continue to cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste with salt.
Once you have made the sauce, you can either add it to a jacket potato or have it on toast.
I use vegan bacon bits and TVP.