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🍽️ Vegan Schnitzel with Mushroom Sauce and Parsley Potatoes

508 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1 kg
• salt pinch
• parsley, fresh 40 g
• mushrooms, white 500 g
• onions, yellow 1 pc.
• rosemary, fresh 5 g
• thyme, fresh 10 g
• oil 6 tbsp
• vegetable broth 200 ml
• soy drink 600 ml
• pepper, black ground pinch
• vegan schnitzel, breaded 400 g
• cornstarch 1 tbsp

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into quarters or eighths, depending on their size.
3. 3. Place the potatoes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Cook the potatoes for about 25 minutes until they are soft.
6. 6. Wash the parsley and dry it.
7. 7. Pluck the parsley leaves from the stems.
8. 8. Finely chop the parsley leaves.
9. 9. Clean the mushrooms with a kitchen towel if necessary.
10. 10. Slice the mushrooms.
11. 11. Halve the onion and peel it.
12. 12. Finely chop the onion.
13. 13. Rinse the rosemary and thyme and dry them.
14. 14. Pluck the rosemary needles and thyme leaves from the stems.
15. 15. Finely chop the herbs as well.
16. 16. Heat 2 tablespoons of oil in a pot over medium-high heat.
17. 17. Fry the mushrooms for about 2 to 3 minutes.
18. 18. Add the onion, rosemary, and thyme.
19. 19. Sauté the ingredients for about 2 minutes.
20. 20. Deglaze the mixture with broth and soy drink.
21. 21. Season the sauce with salt and pepper.
22. 22. Bring the sauce to a boil.
23. 23. Let the sauce simmer gently for about 10 minutes.
24. 24. Heat 3 tablespoons of oil in a frying pan over medium-high heat.
25. 25. Fry the vegan schnitzels for about 2 to 3 minutes on each side until golden brown.
26. 26. Mix the cornstarch with a little water in a bowl.
27. 27. Stir the starch mixture into the mushroom sauce.
28. 28. Bring the sauce to a boil again.
29. 29. Taste the sauce and adjust seasoning if needed.
30. 30. Drain the potatoes.
31. 31. Return the potatoes to the pot.
32. 32. Add 1 tablespoon of oil and the chopped parsley.
33. 33. Gently fold the ingredients into the potatoes.
34. 34. Plate the vegan schnitzel.
35. 35. Serve with the mushroom sauce and parsley potatoes.
36. 36. Enjoy your meal.

Nutrition per serving

• kcal: 508
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 66 g