Fried Maultaschen with oyster mushroom schnitzels

Ingredients for 2 servings:

• 5 oyster mushrooms
• 50 ml breadcrumbs (corn breadcrumbs)
• 3 egg substitutes (No Egg) for three eggs, mix according to instructions
• Sea salt
• 1 tsp pepper, mixed, ground
• Margarine for frying, e.g. Alsan
• 170 g wheat flour type 550
• 1 tsp sea salt
• 70 ml water, lukewarm
• Rapeseed oil for frying
• 1 bunch arugula
• 150 g spinach, fresh
• 200 g smoked tofu (Black Forest Tofu), crumbled
• Sea salt
• olive oil
• 1 tsp pepper, mixed, ground
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

vegan

For the dough, put the flour, salt, and water in a mixer. Knead everything on medium speed for 8 minutes. Wrap the dough in cling film and chill in the refrigerator for 1 hour. For the filling, wash and chop the arugula. Wash the spinach and blanch it in boiling salted water for 1 minute, drain, and refresh it with cold water. Squeeze the spinach well and chop it very finely. Cut the tofu into small cubes and mix well with the spinach and arugula. Add salt, pepper, and olive oil to the filling and season to taste. Roll out the dough and cut out Maultaschen. Spread the filling in the center and fold the Maultaschen together. Press everything down firmly at the edges. Place the corn breadcrumbs in a deep plate. Mix the No Egg according to the instructions and season with salt and pepper. Dip the oyster mushrooms in the No Egg on both sides and then coat them in breadcrumbs. Heat the margarine in a pan and fry the oyster mushrooms until golden brown. Heat rapeseed oil in a pot and fry the Maultaschen at a constant temperature of 180 degrees.