Veggie Schnitzel with Creamy Mushroom Sauce

Name: Veggie Schnitzel with Creamy Mushroom Sauce with baby potatoes & cucumber salad
Total time: 20 min
Yield: 2
Cuisine: Dutch
Ingredients: 500 g Baby potatoes; 1 piece Onion; 1 piece Garlic; 125 g Mushrooms; 100 g Cooking cream; 2 piece Vegan schnitzel; 5 g Fresh chives; 1 piece Persian cucumber; 40 g Arugula & lamb's lettuce; 1 tablespoon [Plant-based] butter; 1 tablespoon Extra virgin olive oil; 1 tablespoon Olive oil; 2 teaspoon Mustard; ½ piece Low sodium mushroom or vegetable stock cube; 60 milliliters Water for the sauce; 3 tablespoon White balsamic vinegar; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with baby potatoes & cucumber salad

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It's worth taking care when you're peeling an onion as the outer layers contain the most nutrients!

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Soja

•Tarwe

•Gerst

•Gluten

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

DifficultyEasy

Ingredients

Serving amount

250 g

Baby potatoes

½ piece

Onion

½ piece

Garlic

65 g

Mushrooms

50 g

Cooking cream

1 piece

Vegan schnitzel

2.5 g

Fresh chives

½ piece

Persian cucumber

20 g

Arugula & lamb's lettuce

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

Extra virgin olive oil

½ tablespoon

Olive oil

1 teaspoon

Mustard

¼ piece

Low sodium mushroom or vegetable stock cube

30 milliliters

Water for the sauce

1.5 tablespoon

White balsamic vinegar

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3556 kJ

Calories850 kcal

Fat48.1 g

Saturated Fat13.9 g

Carbohydrate75.3 g

Sugar13.8 g

Dietary Fiber20 g

Protein20.3 g

Salt2.1 g

Potassium296.3 mg

Calcium16.5 mg

Iron0.3 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

•Pan

•Casserole

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Boil plenty of salted water in a pot or saucepan.
Thoroughly wash the baby potatoes and cut them in half, or any larger ones into quarters.
Slice the onion into half rings, crush or mince the garlic and slice the mushrooms.
Boil the baby potatoes for 10 - 12 minutes, then drain and set aside.

Melt the butter in a deep frying pan over medium-high heat and fry the garlic, onion and mushrooms for 2 - 4 minutes.
Deglaze the pan with the cream and two thirds of the white balsamic vinegar.
Add the water and then crumble in the stock cube (see pantry for amounts).
Season the sauce to taste with black pepper, then allow to reduce for 8 - 10 minutes.

In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the schnitzel for 3 minutes per side.
Halve the cucumber lengthways and scoop out the seeds, then slice into crescents.
Finely chop the chives. In a salad bowl, combine the extra virgin olive oil with the mustard and the rest of the white balsamic vinegar.
Season to taste with salt and pepper, then add the cucumber, lettuce and half of the chives. Toss well to combine.

Serve the baby potatoes on plates with the veggie schnitzel and salad.
Garnish with the rest of the chives and serve with a dollop of mayonnaise.
Serve the mushroom sauce in a small bowl alongside.

Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.