Vegan schnitzel

Ingredients for 4 servings:

• 150 g soy shreds
• e.g. broth, vegan for soaking
• 5 large mushrooms
• 1 large onion(s)
• ½ bunch parsley, fresh
• 250 ml cream (soy cuisine)
• 3 tbsp natural yogurt (soy yogurt)
• 1 m.-large lemon(s), the juice
• 1 tsp salt
• ½ tsp sugar
• some pepper
• 2 shots Worcestershire sauce, vegan
• ½ liter of water
• some margarine for frying
• 1 handful of cashew nuts

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

with cashews. Makes 4 small or 3 large servings.

Let the soy strips swell in broth for 20 minutes according to the package instructions. Then drain and set aside. Finely chop the mushrooms and onion, fry in a pan with a little margarine. Finely chop the parsley and mix in. Now mix in the soy strips and fry. Season with salt, pepper, and sugar and deglaze with 1/4 l water. Add the cashew nuts and simmer until the liquid has reduced slightly. Then add the lemon juice and a generous splash of Worcestershire sauce. Deglaze with the Soja cuisine and the remaining water. Bring to a boil once and turn off the heat. Finally, stir in the soy yogurt and season to taste. Tip: When deglazing for the first time, you can replace the water with vegan white wine. In this case, omit the Worcestershire sauce. If desired, you can use a little more water; then the sauce will not be as thick. Then adjust the seasoning accordingly.