Vegetable schnitzel à la cordon bleu

Ingredients for 4 servings:

• 1 celeriac
• 1 kohlrabi bulb(s)
• 5 tbsp breadcrumbs or breadcrumbs
• 1 tbsp flour
• 50 ml soy milk (soy drink)
• 6 slice(s) sausage substitute (ham substitute)
• 6 slice(s) cheese substitute
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

the classic schnitzel made from kohlrabi and celery, vegan

Peel the kohlrabi and celery and cut into 1-2 cm thick slices. Prepare two plates for breading. On one plate, mix the soy drink (or alternatively, oat, rice, or almond drink) with a little flour, salt, and pepper. Place the breadcrumbs on the second plate. First dip the vegetable slices in the liquid, then roll them in the breadcrumbs. Fry the breaded vegetable slices in a non-stick pan over medium heat for about 5 minutes on each side. The finished vegetable schnitzels can be eaten as is, or used as a “burger” or “cordon bleu.” To do this, place one slice of ham and one slice of cheese substitute between two vegetable slices and fry for another 5 minutes, or finish baking in an oven preheated to 200°C (top/bottom heat) on a baking sheet on the middle rack. A green salad and rice or spelt are a great side dish.