VEGAN HAITIAN GRIOT & PIKLIZ | I WAS SHOOK...IT IS SOOO BOMB 😩🔥 | Katie Makes It Vegan

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a nutty flavor and is packed with protein.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity with a different flavor profile.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a tropical flavor while being healthier.

allspice

🥗Healthier: nutmeg

💰Cheaper: mixed spices

Nutmeg can mimic the warm flavor of allspice.

Start by making the pikliz (slaw) with 1/4 head of cabbage.

Slice the cabbage instead of grating it for better texture.

Add thinly sliced red onion and mini bell peppers to the cabbage.

Slice scotch bonnet peppers (or habanero peppers) and add to the mixture, adjusting for heat preference.

Add a little salt and black pepper to taste, being cautious not to over-salt.

Pour a lot of white vinegar over the cabbage to pickle it.

Add thinly sliced carrot to the mixture after realizing it was forgotten.

Make the epis (seasoning base) to flavor the boiling water for the vegan chunks.

Use parsley in the epis but skip celery and pimento for personal preference.

Boil the vegan soy chunks in the epis for about 30-40 minutes to absorb flavors.

Add bitter orange juice (or lime juice) to the boiling mixture for acidity.

Fry the boiled vegan chunks after boiling to finish the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens