7 March 2015

Vegan Schnitzel with potato mash, roasted baby carrots and creamy mushroom sauce

It is possible to make a really filling vegan meal, for example something like this vegan Schnitzel with potato mash and creamy mushroom sauce. The vegan Schnitzel are shop bought, but everything else is made from scratch. The creaminess to the sauce comes from oat cream, a great vegan ingredient. Have a look how easy it can be to get absolutely stuffed from a vegan meal.


4 vegan Schnitzel
1 kg potatoes
2 tbsp margarine
4 tbsp soya milk
1 tsp salt
10 baby carrots
2 tbsp olive oil
200 g baby chestnut mushrooms
2 shallots
2 garlic cloves
250 ml oat cream


Boil the peeled potatoes for the mash for about 30 minutes, mash and add margarine, soya milk and salt.

Brush the baby carrots with olive oil and roast in the oven until nicely browned.

Chop the mushrooms into thin slices and the shallots and garlic finely. Heat olive oil in a pan and fry the shallots and garlic until soft. Add the mushroom slices and cook for further 5 minutes. Then add the oat cream and let simmer for about 15 minutes until the cream has been infused with lovely mushroom flavour.

Heat the Schnitzel in the oven for a more low-fat result.

Combine the components on a plate and serve. Maybe something green could also be added to this meal.

And have a great weekend!

Your VegHog

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