Vegan polenta schnitzel with coconut breading and horseradish sauce

Ingredients for 2 servings:

• 100 g corn semolina
• 375 ml water
• 75 g coconut flakes
• 500 ml water
• 1 pinch of salt
• 2 tbsp flour (buckwheat, corn, rice flour, whatever you have in your pantry)
• ½ tsp tomato paste
• ½ tsp mustard
• salt and pepper
• curry powder
• Paprika powder
• ½ onion(s)
• 5 tsp horseradish, grated
• 1 tbsp almonds, ground, alternatively other nuts
• salt and pepper
• Sugar or sugar substitutes such as coconut blossom sugar
• lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

Vegan, gluten-free, soul food! Easy and super delicious

For the polenta: Boil the water and polenta in a pot for about 10 minutes until it forms a thick paste. Line a dish with cling film and add the polenta. Chill the polenta; it will harden as it does so. For the coconut milk and coconut flakes: Mix the coconut flakes and salt. Boil the water and soak the coconut flakes for 10 minutes. While the mixture is soaking, place a sieve over a pot and spread a kitchen towel in it. Purée the swollen mixture and add the coconut paste to the sieve. Allow the paste to cool. Then hold the ends of the cloth and wring it out to press the liquid out of the flakes. Pour the collected milk into a rinsed bottle. For the schnitzel: Set up a breading station. To make the breading paste, mix the flour with about 30 ml of coconut milk and the spices in a shallow plate. This should form a thick paste. Place the pressed coconut flakes in another plate. Cut the cooled, hard polenta into pieces. Heat a pan with oil. First, dip the polenta pieces in the breadcrumb mixture, then press them into the coconut flakes. You can press them down a little if you like. Then fry the breaded polenta pieces in the pan, adding a little more oil if necessary. For the sauce: Finely dice the onion and fry in a small saucepan with a little oil. Add the horseradish and deglaze with a little coconut milk, about 100-150 ml. Stir in the ground almonds to thicken it a bit. Season the sauce with salt, pepper, sugar or a sugar substitute, and lemon juice. Any variety of vegetables goes well with this sauce. I served it with Brussels sprouts, broccoli, and lamb’s lettuce. The recipe is gluten-free and vegan, but can be made sugar-free if desired. The leftover coconut milk can be used like regular milk in coffee, muesli, or for cooking.