Tonkatsu with potato salad

Ingredients for 3 servings:

• 1 tsp lemon juice, freshly squeezed
• 2 tbsp ketchup
• 4 tbsp Worcestershire sauce, vegan
• 2 tsp Dijon mustard
• 4 tbsp soy sauce
• 4 tbsp brown sugar
• 1 pinch of sea salt
• 40 g sesame seeds, roasted
• 600 g potatoes
• Sea salt as needed
• ½ tsp pepper, mixed, ground
• 180 g cucumber(s)
• 1 large carrot(s)
• 150 g mayonnaise, vegan
• 2 tbsp rice vinegar
• 3 slice(s) meat substitute (schnitzel, vegan, without breading or spices)
• 2 egg substitutes (no egg whole eggs)
• 5 tbsp flour
• 100 g panko
• 1 sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

For the Tonkatsu sauce: Place all ingredients except sesame seeds in a bowl and mix well. Sprinkle the sesame seeds over the schnitzels just before serving. The sauce will keep in a screw-top jar in the refrigerator for about 4-6 weeks. For the potato salad: Peel and dice the potatoes. Boil in water with salt until tender. Peel and dice the carrots, then boil in salted water for 5 minutes. Peel the cucumber and also dice them. Place the potatoes, carrots, and cucumber in a salad bowl. Add the mayonnaise, vinegar, salt, and pepper. Mix everything well, season to taste, and let it sit. Place the panko and flour on separate plates. Mix the NoEgg whole egg according to the instructions. First coat the schnitzels in the flour. Then coat them in the NoEgg and finally coat them in the panko. Heat the sunflower oil in a pan and fry the schnitzels until golden brown. Arrange everything on a plate. Drizzle the tonkatsu sauce over the schnitzels and sprinkle with toasted sesame seeds. https://vegan-cooking-with-thalija.de/archive/1419