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🍽️ Vegan Mini Schnitzels with Herb Sauce and Pea Potato Mash

1233 kcal · 30 min · 4 servings

Ingredients

• potatoes, floury 800 g
• salt pinch
• peas, frozen 400 g
• garlic cloves 3 pcs.
• shallots 1 pc.
• parsley, fresh 15 g
• thyme, fresh 15 g
• lemons 1 pc.
• margarine, vegan 6 tbsp
• vegan fresh spread, plain 150 g
• soy drink 2 tbsp
• soy sauce 2 tbsp
• curry powder pinch
• sugar pinch
• oil 3 tbsp
• Vemondo vegan mini schnitzel cornflakes 8 pcs.
• dill, fresh 10 g

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Place the potato cubes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Cook the potatoes over medium heat for about 15 minutes.
6. 6. Add the peas to the pot.
7. 7. Let everything simmer for another 10 minutes.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Halve the shallot.
11. 11. Peel the shallot.
12. 12. Dice the shallot finely.
13. 13. Wash the parsley and thyme.
14. 14. Shake the herbs dry.
15. 15. Strip the leaves from the thyme stems.
16. 16. Finely chop the parsley and thyme.
17. 17. Wash the lemon.
18. 18. Grate about one teaspoon of lemon zest finely.
19. 19. Halve the lemon.
20. 20. Squeeze the juice from the lemon.
21. 21. Heat 4 tablespoons of margarine in a pot over medium heat.
22. 22. Add the diced shallot to the hot margarine.
23. 23. Add the lemon zest.
24. 24. Add the chopped parsley.
25. 25. Add the chopped thyme leaves.
26. 26. Let the mixture simmer for about 5 minutes.
27. 27. Remove the pot from the heat.
28. 28. Stir in the vegan spread natural.
29. 29. Stir in the soy drink.
30. 30. Add 1 tablespoon of lemon juice.
31. 31. Add soy sauce.
32. 32. Whisk everything well with a whisk.
33. 33. Season the sauce with curry powder.
34. 34. Season the sauce with sugar.
35. 35. Season the sauce with salt.
36. 36. Drain the potatoes and peas using the lid.
37. 37. Return the drained potatoes and peas to the pot.
38. 38. Mash the potatoes and peas into a mash with a potato masher.
39. 39. Add 2 tablespoons of margarine to the mash.
40. 40. Fold in the chopped garlic.
41. 41. Season the mash with lemon juice.
42. 42. Season the mash with salt.
43. 43. Heat 2 tablespoons of oil in a frying pan over medium heat.
44. 44. Fry the vegan mini schnitzels in the pan.
45. 45. Fry the schnitzels for about 8 minutes until golden brown on all sides.
46. 46. Drain the finished schnitzels on kitchen paper.
47. 47. Wash the dill.
48. 48. Shake the dill dry.
49. 49. Divide the dill into small sprigs.
50. 50. Distribute the vegan mini schnitzels on the plates.
51. 51. Add the pea potato mash to the plates.
52. 52. Add the herb sauce to the plates.
53. 53. Garnish the dishes with the dill sprigs.
54. 54. Serve the food.

Nutrition per serving

• kcal: 1233
• Protein: 39 g · Fett/Fat: 52 g · Carbs: 145 g