soy noodles with puree and salad

Name: soy noodles with puree and salad
Ingredients: 2 bags of soy schnitzels; 6-7 tablespoons of flour; oil for frying; salt; peppercorns; bay leaves; coriander seeds; a little thyme

Season - soy noodles with puree and salad by Voichita H. - Recipia

Soy schnitzels with mashed potatoes and seasonal salad - A delicious recipe for fasting days Preparation time: 20 minutes Cooking time: 15 minutes Total time: 35 minutes Number of servings: 4 Who said fasting meals have to be boring? This delicious recipe for soy schnitzels, accompanied by creamy mashed potatoes and a fresh seasonal salad, will turn any meal into a true feast of flavors. Soy schnitzels are an excellent alternative for those looking to reduce their meat consumption, and the combination with mashed potatoes and salad not only brings flavor but also a varied palette of nutrients. Ingredients needed: - 2 bags of soy schnitzels (approximately 400-500g) - 6-7 tablespoons of flour - Oil for frying (preferably sunflower oil or olive oil) - Salt (to taste) - Peppercorns (approximately 1-2 tablespoons) - Bay leaves (2-3 leaves) - Coriander seeds (1-2 tablespoons) - A little thyme (optional) - 1 kg of potatoes (for the mash) - 100 ml of milk (for the mash) - 50 g of butter (for the mash) - Lettuce, radishes, green onions, tomatoes, and red bell pepper (for the salad) The story of soy schnitzels Soy schnitzels are a modern invention that has gained popularity in recent decades, especially among those adopting a vegetarian or vegan lifestyle. These dishes are made from plant proteins, often from soy, which, through processing, become a versatile and tasty alternative to traditional meat. Soy schnitzels can be easily adapted to various spices and sauces, making them ideal for any occasion. Preparing the soy schnitzels 1. Boiling the schnitzels In a large pot, add water, salt, peppercorns, bay leaves, coriander seeds, and a little thyme. Bring the water to a boil. Add the soy schnitzels and let them boil for about 10 minutes until they become soft and slightly elastic. This step is essential as it helps rehydrate the schnitzels and improves their texture. 2. Draining the schnitzels After the schnitzels are boiled, remove them from the pot using a slotted spoon and let them drain in a colander. Then, to remove excess water, gently press them with a spatula or spoon. Sprinkle a pinch of salt over the schnitzels and mix gently. 3. Breading the schnitzels Put the flour in a bowl and, one by one, dip the schnitzels in the flour, ensuring they are evenly coated. This layer will help form a crispy crust during frying. 4. Frying the schnitzels In a deep skillet, heat the oil. Make sure the oil is hot enough before adding the schnitzels to achieve a golden and crispy crust. Fry the schnitzels on each side for 3-4 minutes or until they turn golden. Remove them to a paper towel to absorb excess oil. Preparing the mashed potatoes 1. Boiling the potatoes Peel the potatoes, cut them into cubes, and place them in a pot with cold water. Bring to a boil and let them cook for 15-20 minutes until soft. 2. Preparing the mash Drain the potatoes and add the butter and milk. Use a potato masher or mixer to achieve a smooth and creamy mash. Adjust the taste with salt to your preference. Preparing the seasonal salad 1. Chopping the vegetables Wash and chop the vegetables: radishes into rounds, green onions into strips, tomatoes into cubes, and red bell pepper into strips. Mix them in a large bowl. 2. Assembling the salad Add a little olive oil, salt, and pepper to taste. Mix well and let the salad marinate for a few minutes. Serving On each plate, place a serving of mashed potatoes, alongside the crispy soy schnitzels and a generous portion of seasonal salad. This dish not only looks wonderful but also combines textures and flavors that complement each other perfectly. Practical tips: - For a healthier option, you can bake the schnitzels in the oven at 200 degrees Celsius for 20-25 minutes, turning them halfway through. - Experiment with spices: add paprika, garlic powder, or herbs for a different taste. - If you want to save time, you can prepare the mashed potatoes using a food processor, achieving a fine and homogeneous texture. Frequently asked questions: 1. Can I replace soy schnitzels with other types of soy? Yes, you can also use tofu or tempeh, but you will need to adjust the cooking time. 2. What other side dishes go well with soy schnitzels? Besides mash, soy schnitzels also pair well with rice or quinoa, as well as sautéed vegetables. 3. How can I store soy schnitzels for later consumption? You can store the fried schnitzels in an airtight container in the fridge for 2-3 days or freeze them. Reheat them in the oven to keep them crispy. This recipe for soy schnitzels with mashed potatoes and salad is not only a delicious choice for fasting days but also an excellent way to bring more vegetables into your daily diet. Enjoy every bite and transform an ordinary meal into an unforgettable culinary experience. Bon appétit!

soy noodles with puree and salad

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