Veggie Schnitzel with Creamy Mushroom Sauce

Name: Veggie Schnitzel with Creamy Mushroom Sauce with baby potatoes & cucumber-tomato 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; 2 piece Tomato; 1 tablespoon [Plant-based] butter; 1 tablespoon Extra virgin olive oil; 1 tablespoon Olive oil; 2 teaspoon Mustard; 60 milliliters Low sodium mushroom or vegetable stock; 3 tablespoon White balsamic vinegar; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with baby potatoes & cucumber-tomato salad

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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 fibre.

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

1 piece

Tomato

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

Extra virgin olive oil

½ tablespoon

Olive oil

1 teaspoon

Mustard

30 milliliters

Low sodium mushroom or vegetable stock

1.5 tablespoon

White balsamic vinegar

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3596 kJ

Calories860 kcal

Fat48 g

Saturated Fat13.7 g

Carbohydrate77.6 g

Sugar16 g

Dietary Fiber18.7 g

Protein20.7 g

Salt1.8 g

Potassium458 mg

Calcium24 mg

Iron2.5 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

Prepare the stock (see Tip).
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.

Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.

Slice the onion into half rings and crush or mince the garlic. 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. Fry the garlic, onion and mushrooms for 2 - 4 minutes.
Deglaze with the cream, the stock and two thirds of the white balsamic vinegar. Season to taste with 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.
Dice the tomato and 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.

Shortly before serving, add the cucumber, tomato, lettuce and half of the chives to the salad bowl. Toss well to combine with the dressing.
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.