Veggie Schnitzel over Garlic-Ginger Rice

Name: Veggie Schnitzel over Garlic-Ginger Rice with quick-pickled slaw, East Asian-style sauce & gomashio
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 piece Carrot; 200 g Chopped sweetheart cabbage; 150 g Basmati rice; 1 bunch Scallions; ½ sachet(s) Gomashio; 70 g East Asian-style sauce; 2 piece Vegan schnitzel; 2 piece Garlic; 10 g Ginger paste; 360 milliliters Low sodium vegetable stock; 1 tablespoon Sugar; 1 tablespoon Sunflower oil; 2 tablespoon White wine vinegar; 1 tablespoon Olive oil; 3 tablespoon [Plant-based] mayonnaise; 1 tablespoon Water for the sauce; to taste Salt and pepper

with quick-pickled slaw, East Asian-style sauce & gomashio

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This vegetarian schnitzel is made of broad beans and is seasoned with white pepper, paprika and nutmeg. It's also rich in iron, vitamin B1, protein and fiber.

Tags:

Plant-based

Allergens:

Sesamzaad

•Soja

•Gluten

•Tarwe

•Gerst

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Carrot

100 g

Chopped sweetheart cabbage

75 g

Basmati rice

½ bunch

Scallions

¼ sachet(s)

Gomashio

(Contains: Sesamzaad)

35 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

1 piece

Vegan schnitzel

(Contains: Soja, Gluten, Tarwe, Gerst May be present: Mosterd)

1 piece

Garlic

5 g

Ginger paste

Not included in your delivery

180 milliliters

Low sodium vegetable stock

½ tablespoon

Sugar

½ tablespoon

Sunflower oil

1 tablespoon

White wine vinegar

½ tablespoon

Olive oil

1.5 tablespoon

[Plant-based] mayonnaise

½ tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3966 kJ

Calories948 kcal

Fat43.4 g

Saturated Fat5.6 g

Carbohydrate116.4 g

Sugar25.2 g

Dietary Fiber17.5 g

Protein22.3 g

Salt3.8 g

Potassium407.2 mg

Calcium62.8 mg

Iron2.6 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.

Utensils

•Bowl

•Grater

•Pan with Lid

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Prepare the stock.
Crush or mince the garlic.
Chop the scallions into thin rings and keep the white part separate from the greens.

Heat a drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the garlic with the ginger paste and the white part of the scallion for 1 - 2 minutes.
Add the rice and the stock, then bring to a boil.
Lower the heat and cook the rice for 10 minutes, covered.
Remove from the heat when finished and set aside until ready to serve.

Grate the carrot. Chop the cabbage into smaller pieces if preferred. In a bowl, combine the sugar and white wine vinegar with some salt and pepper.
Add the carrot and the sweetheart cabbage. Toss well to combine and then keep in the fridge until serving.
In a small bowl, combine the mayonnaise with the East Asian-style sauce and the water for the sauce.

Heat a drizzle of sunflower oil 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.
Serve the garlic-ginger rice on plates. Top with the schnitzel and drizzle over the sauce.
Garnish with the gomashio and the scallion greens. Serve the crunchy slaw alongside.