Vegan Haitian Griot and Pikliz

Vegan Haitian Griot

 

Ingredients:

 

-3 cups Vegan Beef Chunks (I used Verisoy’s Vegan Soy Slice)

-4 cups Epis (recipe below)

-2 cups water

-2 tablespoons Better Than Bouillon No Beef Base

-The Juice of 2 Limes

-2 tablespoons Bitter Orange Marinade

-Oil for Frying

-Sliced Onion for topping (optional)

 

Directions:

 

1. In a large pot, pour in the epis. Add the vegan beef and stir well to combine. Add the water, lime juice, and bitter orange. Cover and simmer for 30-40 minutes

2. Heat about 2 inches of oil in a deep pan on medium low heat. Using a slotted spoon, remove the vegan beef from the pot and knock off the excess epis. Carefully place into the oil and fry until golden brown

3. Serve the griot with sliced onion and pikliz (recipe below)

 

Epis

 

Ingredients:

 

-1 bunch Italian Parsley

-1 bunch Cilantro

-1 Bell Pepper 

-5 Sprigs Thyme

-3 stalks Green Onion

-1/4 Onion

-6-8 bulbs Garlic

-The Juice of 1 Lime

-2 tablespoons Better Than Bouillon No Chicken Base 

-1/4 cup Vinegar

-1/4 cup water

-1/4 cup Olive Oil

 

Directions:

 

1. Remove the stems from the cilantro, parsley bunches, the stem and seeds from the bell pepper, and cut the ends off the green onions

2. Place all of the ingredients in a blender and blend until relatively smooth (you still want to have a bit of texture). 

 

 

Pikliz

 

Ingredients:

 

-2 cups Cabbage, thinly sliced

-1/2 medium Red Onion, thinly sliced

-1 medium Carrot, shredded

-1 medium Bell Pepper, thinly sliced

-1 Habanero Pepper, thinly sliced

-2 tablespoons Garlic, minced

-1 cup Vinegar

-Salt and Pepper to Taste

 

Directions:

 

1. Place all of the ingredients in a container with an air-tight lid. Stir well to combine

2. Refrigerate for at least 4 hours although overnight would be best.