Name: Vegan schnitzels with creamy dill sauce and potato salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 large potatoes; 3/4 cup vegetable stock; 1/3 cup apple cider vinegar; 2 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 1 tsp black mustard seeds; 1 garlic clove finely chopped; 1/2 cup gherkins finely chopped; 1/2 cup red onion finely chopped; 2 tbsp chives finely chopped; 2 Fry’s Golden Crumbed Schnitzels, 320g; 2 tbsp coconut oil; 4 tsp all purpose or cake flour; 2 cup almond milk; 1 garlic clove, crushed; 1/4 cup nutritional yeast; 1 tbsp dill finely chopped; 1 tsp Dijon mustard; limes wedges, to serve

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Ingredients (19)

For the potato salad

4	large potatoes
3/4 cup	vegetable stock
1/3 cup	apple cider vinegar
2 tbsp	extra virgin olive oil
1 tsp	Dijon mustard
1 tsp	black mustard seeds
1	garlic — clove finely chopped
1/2 cup	gherkins — finely chopped
1/2 cup	red onion — finely chopped
2 tbsp	chives — finely chopped

For the schnitzel and sauce

2	Fry’s Golden Crumbed Schnitzels, 320g
2 tbsp	coconut oil
4 tsp	all purpose or cake flour
2 cup	almond milk
1	garlic — clove, crushed
1/4 cup	nutritional yeast
1 tbsp	dill — finely chopped
1 tsp	Dijon mustard
	limes — wedges, to serve

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Method:

For the Potato Salad
Place the potatoes in a pot of cold salted water. Bring it up to a boil over medium heat. Cover and cook for 20-25 minutes until fork tender. Refresh the potatoes under cold water. While still hot, carefully peel and then slice the potatoes into 0.5 cm rounds.

Combine the stock, vinegar, oil, mustard, mustard seeds and garlic in a small saucepan over medium heat and simmer, 1 minute. Pour the warm mixture over the warm sliced potatoes, top with the gherkins, stir and cover. Cool and refrigerate for at least 1 hour or overnight. Before serving, stir in the red onions and chives and season it to taste.

For the Schnitzel and Sauce:
Preheat the oven to 180 °C.

Arrange the 8 Fry’s Golden Crumbed Schnitzels on a lined baking tray and bake until golden and crisp, about 10-12 minutes.

For the sauce, heat the coconut oil in a small saucepan over medium heat until melted. Whisk in the flour and cook for 30 seconds. Whisk in the almond milk and garlic and simmer 3-5 minutes until thick and pourable. Whisk in the nutritional yeast, dill and mustard. Season to taste and keep warm.

To serve, pour some of the dill sauce over each portion of Schnitzels and serve with the potato salad. Add the lime wedges on the side.

TIP: The almond milk in the sauce can easily be replaced with a plant-based milk of your choice, such as rice milk, soy milk or coconut milk.

TIP: Leftover Schnitzels can be used as a sandwich filling with vegan cheese and lettuce or it can be sliced up and served on top of a warm winter salad.

TIP: The fresh dill can easily be replaced with half of the amount of dried dill.

Made with Love & Plants is packed with 75-plant-based, whole food recipes and loads of easy to follow information for people wanting to embrace more of a plant-based lifestyle. From Breakfast, Lunches and Dinners to Batch Cooking, Barbeques, and Food on the Go – the book covers the full spectrum of food options and recipes.