Plant-Based Schnitzel with Sticky Orange Sauce
with rosemary potato wedges & roasted broccoli5.0(2)
Calories
:
741 kcalProtein
:
20.3g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Plant-based
Fibermaxxing
Allergens:
- Soja
- Tarwe
- Gerst
- Gluten
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potato wedges
1 piece
Vegan schnitzel
(Contains: Soja, Tarwe, Gerst, Gluten May be present: Mosterd)
½ piece
Orange
½ piece
Onion
180 g
Broccoli
40 g
Onion chutney
½ sprig
Fresh rosemary
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
1 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Wholegrain mustard
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
¼ piece
Low sodium vegetable stock cube
Nutrition Values
Energy (kJ)3099 kJ
Calories741 kcal
Fat32.9 g
Saturated Fat11.1 g
Carbohydrate82.8 g
Sugar29.9 g
Dietary Fiber20 g
Protein20.3 g
Salt1.9 g
Trans Fat0.7 g
Potassium632.4 mg
Calcium114.9 mg
Iron3.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 220°C.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the potato wedges for 15 minutes, covered.
- Discard the rosemary stalk and finely chop the leaves, then transfer to the wedges.
- Fry for 5 - 8 more minutes. Season to taste with salt and pepper.
Air Fryer Option: drizzle the potatoes with oil and fry for 15 - 25 minutes at 200°C. Shake halfway and avoid overcrowding the basket.
2
- Boil plenty of water in a pot or saucepan for the broccoli.
- Cut the head of the broccoli into florets and dice the stem.
- Parboil the broccoli for 2 - 3 minutes, then drain.
3
- Cut the onion into eight wedges.
- Transfer the onion and broccoli to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper, then roast in the oven for 12 - 15 minutes.
- Meanwhile, juice the orange.
4
- Melt a knob of butter in a frying pan over medium-high heat.
- When the pan is nice and hot, fry the schnitzel for 3 minutes per side or until golden-brown.
5
- To the same pan, add the onion chutney, the orange juice, the honey and the mustard, then crumble in the stock cube (see pantry for amount).
- Mix well to combine, then bring to a boil.
- Allow to thicken and reduce for 2 - 3 minutes, then remove from the heat and stir in a knob of butter.
6
- Serve the potato wedges on plates with everything else alongside.
- Serve with the orange sauce and some mayonnaise alongside as preferred.
