Rahmschnitzel mit Pommes komplett vegan

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Carolin List

Creamy schnitzel with crispy potato wedges

50 mins

2

  • Kartoffel-Wedges
  • Petersilie
  • Gießen der Rahmsoße

    • Schnitzel:

    ½ pack of Easy To Mix Schnitzel

    50g breading of your choice (e.g. our vegetable breading)

    Cream sauce:

    25g vegan butter

    20g flour

    1 tsp mustard

    200ml vegetable broth

    150ml vegan cream

    1 ½ tbsp soy sauce

    Spices: salt, pepper, garlic powder, onion powder, nutmeg

    Potato wedges:

    450g potatoes

    1 tbsp rapeseed oil

    Spices: 1 teaspoon paprika powder, ½ teaspoon oregano, salt, pepper, 1 pinch of garlic powder, optional: chili powder

    Schnitzel:

    Mix Easy To Mix Schnitzel according to instructions and cool.

    After the cooling time, take the schnitzel mix out of the refrigerator, shape into flat schnitzels according to the instructions, brush with a little water and then bread them. Fry until crispy in a coated pan.

    Cream sauce:

    For the roux, melt butter in a warm pot and stir in flour. Stir so that there are no lumps.

    Then stir in the vegetable broth and mustard. Add cream and soy sauce, stir and season with spices.

    If the sauce is too thick, just add a little more vegetable broth.

    Potato wedges:

    Preheat the oven to 180 degrees top/bottom heat.

    Wash potatoes and cut into wedges. Mix with oil and spices.

    Place wedges on a baking tray and bake in the oven for 35 minutes, turning them after 20 minutes.

    Finally, turn on the grill function again for 10 minutes.

    Serve everything together on one plate. Bon appetit!

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