Recipe

vegan panko schnitzel

Name: vegan panko schnitzel
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 9 ounces Borlotti beans (from a tin or precooked in the Duromatic and cooled); 4 1/4 ounces Smoked tofu (coarsely shredded); 1 red onions ((4 oz.) chop finely); 1 1/2 ounces fine oats; 1 potatoes of medium size (peel, grate finely on the grater, squeeze out); 2 garlic cloves (Crush); 1 tbsp mustard; 4 sprigs leaf parsley (chop finely); 1 tsp hot chili paste; 1 tsp salt; Black pepper (Freshly ground season well); 6 tbsp Panko (Paniermehl); 3 tbsp olive oil for frying; 14 ounces Bread (e.g., wholemeal baguette) (or a loaf of your choice (approx. 100-150g per person, depending on appetite)); 2 carrots (Use the vegetable slicer to cut into thin strips.); 9 ounces white cabbage (slice finely); Green chilli (alternatively jalapenos or gherkins); 4 tbsp vegane Burger-Sauce (or a sauce of your choice); Some parsley stalks (pluck the leaves from the coarse stems)

easy

APPROX. 30 mins

Enough For

3 persons

Cookware

frying pan

Nutritional Value

4360 kJ / 1041 kcal (Per person)

Ingredient

Carbohydrates 145 g
Sugar 16 g
Fat 29 g
Protein 48 g

Allergens

Gluten
mustard
pulse
soy

Note

Schnitzel sub for a health-conscious, planet-friendly meal. The purely vegan schnitzel harmonises beautifully with crusty bread and crunchy vegetables. This is perfect as a quick, easy meal.

Ingredients

Panko schnitzel

9 ounces Borlotti beans from a tin or precooked in the Duromatic and cooled
4 1/4 ounces Smoked tofu coarsely shredded
1 red onions (4 oz.) chop finely
1 1/2 ounces fine oats
1 potatoes of medium size peel, grate finely on the grater, squeeze out
2 garlic cloves Crush
1 tbsp mustard
4 sprigs leaf parsley chop finely
1 tsp hot chili paste
1 tsp salt
Black pepper Freshly ground season well
6 tbsp Panko (Paniermehl)
3 tbsp olive oil for frying

Assembling the schnitzel sandwich

14 ounces Bread (e.g., wholemeal baguette) or a loaf of your choice (approx. 100-150g per person, depending on appetite)
2 carrots Use the vegetable slicer to cut into thin strips.
9 ounces white cabbage slice finely
Green chilli alternatively jalapenos or gherkins
4 tbsp vegane Burger-Sauce or a sauce of your choice
Some parsley stalks pluck the leaves from the coarse stems

Instructions

Panko schnitzel

1. Put the beans into a large bowl. Mash down roughly with a fork. It doesn’t matter if there are still a few small lumps. Add the smoked tofu, onions, oat flakes, potato and garlic and mix well.

2. Add mustard, parsley, sambal oelek, salt and pepper to the bean mixture. Wash your hands thoroughly and knead vigorously into a ball. Divide into 3 portions (one per person) and then shape each portion into a 1.5cm thick schnitzel.

3. Pour the panko (Japanese bread crumbs) onto a soup plate. One by one, toss the schnitzels in the panko until each is well coated.

4. Heat a generous amount of oil in a frying pan. Fry the panko schnitzels on a medium heat for approx. 4-5 minutes until golden brown. Carefully turn them over half way through.

Assembling the schnitzel sandwich

1. Cut the baguette into pieces around 15cm long and slice open along the middle. Spread with the sauce of your choice. Lay the panko schnitzel on top.

2. Scatter vegetables and chilli (or alternatives) over the bread. Garnish with parsley. Serve.

Origin

Lara Hüsler