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Vegan Schnitzels with Creamy Dill Sauce and Dairy-Free Potato Salad

Crispy Fry’s Golden Crumbed Schnitzels drenched in a creamy dill sauce, served with a tangy German-inspired potato salad made with stock and vinegar

CategoryDifficultyBeginner
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Ingredients
For the Potato Salad
 4 large potatoes
 ¾ cup vegetable stock
  cup apple cider vinegar
 2 tbsp olive oil
 1 tsp Dijon mustard
 1 tsp mustard seeds
 1 clove garlic, crushed
 ½ cup gherkins, finely chopped
 ½ red onion, finely chopped
 2 tbsp chives, finely chopped
 Salt and pepper
For the Schnitzel and Sauce
 2 tbsp coconut oil
 4 tsp cake flour
 2 cups almond milk
 1 clove garlic, crushed
 ¼ cup nutritional yeast
 1 tbsp dill, finely chopped
 1 tsp Dijon mustard
 salt and pepper
To Serve:
 8 lime wedges

Method

Method
For the Potato Salad
1

Place the potatoes in a pot of cold salted water. Bring it up to a boil over medium heat. Cover and cook for 20-25 minutes until fork tender. Refresh the potatoes under cold water. While still hot, carefully peel and then slice the potatoes into 0.5 cm rounds.

2

Combine the stock, vinegar, oil, mustard, mustard seeds and garlic in a small saucepan over medium heat and simmer, 1 minute. Pour the warm mixture over the warm sliced potatoes, top with the gherkins, stir and cover. Cool and refrigerate for at least 1 hour or overnight. Before serving, stir in the red onions and chives and season it to taste.

For the Schnitzel and Sauce:
3

Preheat the oven to 180 °C.

4

Arrange the 8 Fry’s Golden Crumbed Schnitzels on a lined baking tray and bake until golden and crisp, about 10-12 minutes.

5

For the sauce, heat the coconut oil in a small saucepan over medium heat until melted. Whisk in the flour and cook for 30 seconds. Whisk in the almond milk and garlic and simmer 3-5 minutes until thick and pourable. Whisk in the nutritional yeast, dill and mustard. Season to taste and keep warm.

6

To serve, pour some of the dill sauce over each portion of Schnitzels and serve with the potato salad. Add the lime wedges on the side.

7

TIP: The almond milk in the sauce can easily be replaced with a plant-based milk of your choice, such as rice milk, soy milk or coconut milk.

8

TIP: Leftover Schnitzels can be used as a sandwich filling with vegan cheese and lettuce or it can be sliced up and served on top of a warm winter salad.

9

TIP: The fresh dill can easily be replaced with half of the amount of dried dill.

Ingredients

Ingredients
For the Potato Salad
 4 large potatoes
 ¾ cup vegetable stock
  cup apple cider vinegar
 2 tbsp olive oil
 1 tsp Dijon mustard
 1 tsp mustard seeds
 1 clove garlic, crushed
 ½ cup gherkins, finely chopped
 ½ red onion, finely chopped
 2 tbsp chives, finely chopped
 Salt and pepper
For the Schnitzel and Sauce
 2 tbsp coconut oil
 4 tsp cake flour
 2 cups almond milk
 1 clove garlic, crushed
 ¼ cup nutritional yeast
 1 tbsp dill, finely chopped
 1 tsp Dijon mustard
 salt and pepper
To Serve:
 8 lime wedges

Directions

Method
For the Potato Salad
1

Place the potatoes in a pot of cold salted water. Bring it up to a boil over medium heat. Cover and cook for 20-25 minutes until fork tender. Refresh the potatoes under cold water. While still hot, carefully peel and then slice the potatoes into 0.5 cm rounds.

2

Combine the stock, vinegar, oil, mustard, mustard seeds and garlic in a small saucepan over medium heat and simmer, 1 minute. Pour the warm mixture over the warm sliced potatoes, top with the gherkins, stir and cover. Cool and refrigerate for at least 1 hour or overnight. Before serving, stir in the red onions and chives and season it to taste.

For the Schnitzel and Sauce:
3

Preheat the oven to 180 °C.

4

Arrange the 8 Fry’s Golden Crumbed Schnitzels on a lined baking tray and bake until golden and crisp, about 10-12 minutes.

5

For the sauce, heat the coconut oil in a small saucepan over medium heat until melted. Whisk in the flour and cook for 30 seconds. Whisk in the almond milk and garlic and simmer 3-5 minutes until thick and pourable. Whisk in the nutritional yeast, dill and mustard. Season to taste and keep warm.

6

To serve, pour some of the dill sauce over each portion of Schnitzels and serve with the potato salad. Add the lime wedges on the side.

7

TIP: The almond milk in the sauce can easily be replaced with a plant-based milk of your choice, such as rice milk, soy milk or coconut milk.

8

TIP: Leftover Schnitzels can be used as a sandwich filling with vegan cheese and lettuce or it can be sliced up and served on top of a warm winter salad.

9

TIP: The fresh dill can easily be replaced with half of the amount of dried dill.

Vegan Schnitzels with Creamy Dill Sauce and Dairy-Free Potato Salad

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