This meal is really easy to make and is a take on a delicious pub style classic.

Vegan

Serves 4

Cooking/Prep Time: approx. 40 mins

INGREDIENTS

1 x packet favourite oven chips

COLESLAW

1/2 x green cabbage shredded

1/2 x red cabbage shredded

2 x carrots grated

DRESSING

1 x cup vegan mayo

2 x tbs lemon juice

1 x tsp pepper

MUSHROOM SAUCE

1 x tbsp vegetable or olive oil

1 x small brown onion

1 x clove garlic crushed

150g x button mushrooms chopped

2 x tbs plain flour

1/4 x cup vegan white wine

1/2 x cup vegetable stock

1/3 x cup vegan sour cream - I used Tofutti sour cream

2 x pkts Suzy Spoon's Vienna Style Schnitzel

oil to cook with

SPOON SCHNITZEL WITH SLAW, CHIPS & MUSHROOM SAUCE

METHOD

 

Put your chips in the oven as per instructions on the packet.

COLESLAW

Combine all ingredients & toss.

Stir through dressing to coat all ingredients well. Set aside or put in fridge until needed.

MUSHROOM SAUCE

In a pan heat oil on medium heat, add onion, cook and stir for 2-3 minutes or until soft. Add garlic and mushroom. Cook and stir 3-5 minutes or until mushroom is soft.

Add flour, cook and stir 1 minute. Stir in wine: bring to the boil. Stir in stock; bring to the boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened.

Add vegan sour cream, cook and stir for 1 minute or until heated. Season.

 

SCHNITZELS

While the sauce is cooking start the Schnitzel.

Heat oil in pan on medium heat and cook on both sides until brown. Note that the longer you cook the Schnitzels the firmer they become.

 

Serve Schnitzels with chips, slaw and the mushroom sauce.

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Tel: (02) 95579762  |  Email: info@ssvb.com.au

 

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