Veggie Schnitzel over Garlic-Ginger Rice
with quick-pickled slaw, East Asian-style sauce & gomashio4.5(1,2K)
Calories
:
934 kcalProtein
:
22g proteinDifficulty
:
MediumPlant-based
Allergens:
- Sesamzaad
- Soja
- Tarwe
- Gerst
- Gluten
- Mosterd
- May contain traces of allergens
Sweetheart cabbage is nutritious and rich in vitamin C, K and fibre. With its mild flavour, it's a versatile ingredient and ideal for a balanced diet!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Carrot
100 g
Chopped sweetheart cabbage
75 g
Basmati rice
½ bunch
Scallions
¼ sachet(s)
Gomashio
(Contains: Sesamzaad)
1 sachet(s)
East Asian-style sauce
(Contains: Soja, Tarwe)
1 piece
Vegan schnitzel
(Contains: Mosterd, May contain traces of allergens, Soja, Tarwe, Gerst, Gluten)
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
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3909 kJ
Calories934 kcal
Fat43.1 g
Saturated Fat5.6 g
Carbohydrate112.9 g
Sugar28.7 g
Dietary Fiber16.5 g
Protein22 g
Salt3.7 g
Potassium197.5 mg
Calcium31.3 mg
Iron0.5 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
•Bowl
•Grater
•Pan with Lid
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Prepare the stock.
- Crush or mince the garlic. Chop the scallions into thin rings and keep the white part separate from the greens.
- Grate the carrot. In a bowl, combine the sugar and white wine vinegar with some salt and pepper. Add the carrot and the sweetheart cabbage (see Tip).
- Toss well to combine and then keep in the fridge until serving.
Tip: if necessary, chop the cabbage into smaller pieces before adding it to the carrot.
2
- Heat the 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.
3
- Heat the sunflower oil in a frying pan over medium-high heat and fry the schnitzel for 3 minutes per side.
- Take the schnitzel out of the pan and cut it into strips.
- In a small bowl, combine the mayonaise with the East Asian-style sauce and 1 tsp water per person.
4
- Serve the garlic-ginger rice on plates.
- Top with the schnitzel strips and drizzle over the sauce.
- Garnish with the gomashio and the scallion greens.
- Serve the crunchy slaw alongside.
