Veggie Schnitzel Strips over Garlic-Ginger Rice
with quick-pickled slaw, sweet Asian-style sauce and gomashio
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Carrot
100 g
Chopped sweetheart cabbage
75 g
Basmati rice
2 teaspoon
Fresh ginger
½ bunch
Scallions
¼ sachet(s)
Gomashio
(Contains Sesame)
1 sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
1 piece
Vegan schnitzel
(Contains Soy, Wheat, Barley, Gluten May be present Mustard)
1 piece
Garlic
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Sugar
½ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil 180 ml water per person in a pan with a lid for the rice. Finely grate the ginger and press or mince the garlic. Chop the scallions into thin rings and keep the white part separate from the greens. Grate the carrots. In a bowl, mix the sugar and white wine vinegar with some salt and pepper. Add the grated carrot and pre-chopped cabbage, mix everything together and store in the fridge until ready to serve.
Heat the olive oil in a pan with lid over medium-high heat. Add the garlic, the white part of the scallion and the ginger and fry for 1 - 2 minutes. Add the rice to the pan along with the boiling water (180 ml per person). Crumble 1/8 vegetable stock cube per person into the pan and bring to a boil, then lower the heat and boil the rice with the lid for 10 minutes. Take the pan off the heat when finished and set aside until ready to serve.
Heat the East Asian sauce in a saucepan with 50 ml water per person. Crumble 1/8 stock cube per person into the pan and reduce for 4 - 6 minutes. Heat the sunflower oil in a frying pan over medium-high heat and fry the schnitzel for 3 minutes on each side. Take the schnitzel out of the pan and cut it into strips.
Serve the garlic-ginger rice on plates. Serve the schnitzel strips on top of the rice and garnish with the East Asian-style sauce, the remaining gomashio and the green part of the scallion. Serve with the quick-pickled slaw.