Soy schnitzels in mustard sauce

Name: Soy schnitzels in mustard sauce - Amalia G.
Ingredients: soy schnitzels (10 pieces) 2 sheets of delicate mustard classic peppercorn flour (2 tablespoons) breadcrumbs for frying

Season - Soy schnitzels in mustard sauce by Amalia G. - Recipia

Soy schnitzels in mustard sauce – a delicacy suitable for fasting days, but not only! These schnitzels are so tasty and filling that you won't miss animal proteins. Moreover, they have a crispy texture and a savory flavor, thanks to the combination of mustard and spices. I invite you to discover this simple yet amazing recipe that will bring a splash of innovation to your menu! Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes Number of servings: 4 Ingredients - 10 pieces of soy schnitzels - 2 bay leaves - 1 tablespoon of Delikat (or salt, to taste) - 10 peppercorns - 3-4 tablespoons of classic mustard - 2 tablespoons of flour - 200 g breadcrumbs - Oil for frying - A handful of fresh dill (optional, for serving) Preparation 1. Boiling the soy schnitzels In a large pot, put enough water to cover the soy schnitzels. Add 1 tablespoon of Delikat, bay leaves, and peppercorns. Bring the water to a boil, then add the soy schnitzels. Boil for about 10 minutes. This step is essential to rehydrate the schnitzels and prepare them for frying. 2. Draining the schnitzels After boiling, drain the schnitzels well. Use a paper towel to press them between your palms and remove as much water as possible. This will help achieve a crispy result when frying. 3. Preparing the mustard sauce In a bowl, mix the mustard with the 2 tablespoons of flour and a pinch of salt or Delikat, to taste. Make sure the mixture is smooth, without lumps. The mustard sauce will give an intense flavor to your schnitzels. 4. Coating the schnitzels Take each drained soy schnitzel and dip it in the mustard sauce, ensuring it is well coated. Then, roll it in breadcrumbs to achieve an even crust. This step is essential for obtaining a crispy texture when frying. 5. Frying the schnitzels In a skillet, heat the oil over medium heat. Add the coated soy schnitzels and fry each side for 3-4 minutes, or until golden and crispy. Be careful not to overcrowd the skillet to allow for even frying. 6. Serving Soy schnitzels can be served plain, but I recommend pairing them with a delicious mashed potato. Prepare the mash from potatoes boiled in the water they cooked in, adding a little oil and chopped fresh dill for extra flavor. Serving suggestions These soy schnitzels are excellent alongside a fresh vegetable salad or a yogurt garlic sauce. You can also serve them with a portion of rice or quinoa for a nutritious mix. Practical tips - Where to buy soy schnitzels: You can find soy schnitzels at health food stores or in the plant-based food section of supermarkets. - Variations of the recipe: If you want to experiment, you can add spices like paprika or garlic powder to the breadcrumbs for a different flavor. You can also try soy sauce instead of mustard for a more umami taste. Nutritional benefits Soy schnitzels are an excellent source of plant protein, being rich in essential amino acids. They also contain fiber, which aids digestion and helps maintain a healthy weight. Additionally, soy is known for its high antioxidant content. Frequently asked questions 1. Can I replace soy schnitzels with other types of plant proteins? Yes, you can use tofu or tempeh, but the cooking time may vary. 2. Can soy schnitzels be frozen? Yes, after frying, they can be frozen. Make sure to store them in an airtight container. 3. How can I improve the texture of the schnitzels? Make sure the schnitzels are well drained after boiling and are evenly coated with breadcrumbs. Conclusion Soy schnitzels in mustard sauce are not only a delicious recipe but also a healthy option for everyday meals. Whether you are vegetarian or simply looking for an alternative to traditional meat, this recipe will satisfy all your culinary desires. Try it and enjoy every bite! Bon appétit!

Soy schnitzels in mustard sauce

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