Vegan Geschnetzeltes by @fitgreenmind

55 min

3 servings

🫘

200 g

Firm tofu

🌽

1 tbsp

Corn starch

🧂

3 g

Salt

🧂

2 g

Chicken spice

🫗

10 ml

Oil

🧅

150 g

Onion

🧄

9 g

Garlic

🍄

250 g

Mushrooms

🍷

35 ml

White wine

🍬

1 tsp

Agave

🥛

150 ml

Vegan cream

🍲

180 ml

Vegetable stock

⚫

1 g

Pepper

🥢

5 ml

Dark soy sauce

🌿

4 g

Parsley

  1. Preheat

    Preheat the oven to 190°C (375°F) and line a baking tray.

  2. Cut
    • firm tofu

    Cut the firm tofu into thin strips or bite-size pieces.

  3. Toss
    • firm tofu
    • corn starch
    • salt

    Toss the tofu with corn starch, salt, vegan chicken seasoning, and 2 tsp vegetable oil.

  4. Spread
    • firm tofu

    Spread the coated tofu on the baking tray and bake for 15 to 20 minutes until lightly crisp.

  5. Chop
    • onion
    • garlic

    Finely chop the onion and garlic.

  6. Heat
    • vegetable oil
    • onion
    • garlic

    Heat a little vegetable oil in a frying pan and sauté the onion and garlic until softened.

  7. Slice
    • mushrooms

    Slice the mushrooms into even pieces.

  8. Add
    • mushrooms

    Add the mushrooms to the frying pan and sauté until browned and their moisture has mostly evaporated.

  9. Pour
    • dry white wine

    Pour 35 ml dry white wine into the pan and scrape up any browned bits.

  10. Stir
    • vegan cream
    • vegetable stock

    Stir in the vegan cream and 175 ml vegetable stock until the sauce is smooth.

  11. Season
    • salt
    • dark soy sauce

    Season the sauce with salt, black pepper, and dark soy sauce.

  12. Stir
    • firm tofu

    Stir the baked tofu into the sauce and simmer for 5 to 10 minutes.

  13. Serve
    • Rösti
    • fresh parsley

    Serve the vegan geschnetzeltes over Rösti and garnish with fresh parsley.

Vegan Geschnetzeltes by @fitgreenmind

55 min

3 servings

🫘

200 g

Firm tofu

🌽

1 tbsp

Corn starch

🧂

3 g

Salt

🧂

2 g

Chicken spice

🫗

10 ml

Oil

🧅

150 g

Onion

🧄

9 g

Garlic

🍄

250 g

Mushrooms

🍷

35 ml

White wine

🍬

1 tsp

Agave

🥛

150 ml

Vegan cream

🍲

180 ml

Vegetable stock

⚫

1 g

Pepper

🥢

5 ml

Dark soy sauce

🌿

4 g

Parsley

Preparation Steps

  1. Step 1/13

    Preheat the oven to 190°C (375°F) and line a baking tray.

    🍳baking tray

  2. Step 2/13

    Cut the firm tofu into thin strips or bite-size pieces.

    🫘firm tofu
    🪵cutting board
    🔪chef's knife

  3. Step 3/13

    Toss the tofu with corn starch, salt, vegan chicken seasoning, and 2 tsp vegetable oil.

    🫘firm tofu
    🌽corn starch
    🧂salt
    🧂vegan chicken seasoning
    🫗vegetable oil
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/13

    Spread the coated tofu on the baking tray and bake for 15 to 20 minutes until lightly crisp.

    🫘firm tofu
    🍳baking tray
    🥄spatula

  5. Step 5/13

    Finely chop the onion and garlic.

    🧅onion
    🧄garlic
    🪵cutting board
    🔪chef's knife

  6. Step 6/13

    Heat a little vegetable oil in a frying pan and sauté the onion and garlic until softened.

    🫗vegetable oil
    🧅onion
    🧄garlic
    🍳frying pan
    🥄wooden spoon

  7. Step 7/13

    Slice the mushrooms into even pieces.

    🍄mushrooms
    🪵cutting board
    🔪chef's knife

  8. Step 8/13

    Add the mushrooms to the frying pan and sauté until browned and their moisture has mostly evaporated.

    🍄mushrooms
    🍳frying pan
    🥄wooden spoon

  9. Step 9/13

    Pour 35 ml dry white wine into the pan and scrape up any browned bits.

    🍷dry white wine
    🍳frying pan
    🥛measuring jug
    🥄wooden spoon

  10. Step 10/13

    Stir in the vegan cream and 175 ml vegetable stock until the sauce is smooth.

    🥛vegan cream
    🍲vegetable stock
    🍳frying pan
    🥛measuring jug
    🥄wooden spoon

  11. Step 11/13

    Season the sauce with salt, black pepper, and dark soy sauce.

    🧂salt
    ⚫black pepper
    🥢dark soy sauce
    🍳frying pan
    🥄measuring spoons
    🥄wooden spoon

  12. Step 12/13

    Stir the baked tofu into the sauce and simmer for 5 to 10 minutes.

    🫘firm tofu
    🍳frying pan
    🥄wooden spoon

  13. Step 13/13

    Serve the vegan geschnetzeltes over Rösti and garnish with fresh parsley.

    🥔Rösti
    🌿fresh parsley
    🥄spatula
    🔪chef's knife

Composition

Ingredients

Types

Plant Protein, Seasoning, Vegetables, Mushrooms, Plant Dairy Alternative, Stock, Condiment

Ingredients

Firm tofu, Corn starch, Salt, Chicken spice, Oil, Onion, Garlic, Mushrooms, White wine, Agave, Vegan cream, Vegetable stock, Pepper, Dark soy sauce, Parsley

Notes

Salt (for the tofu, to taste, for the sauce), Chicken spice (optional), Oil (for the tofu, for sautéing onion and garlic), White wine (or white wine vinegar), Agave (or sugar, only if using vinegar instead of wine), Vegetable stock (to 200ml), Pepper (to taste), Dark soy sauce (for color, no amount given), Parsley (for serving)

Allergens

Soy, Celery, Gluten

Dietetics

Dietary regimen

Vegetarian, Plant-Based

Calories

410 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 43g, Fat: 19g, Fiber: 6g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 5mg, Potassium: 730mg, Sodium: 850mg

Vitamins

Vitamin C: 14mg, Vitamin B6: 0.4mg, Vitamin D: 1

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

cutting board, chef's knife, mixing bowl, measuring spoons, measuring jug, baking tray, frying pan, wooden spoon, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Winter, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Swiss, German, European

Geographic

Switzerland, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy, Crispy, Velvety

Flavors

Savory, Umami, Earthy, Garlicky, Rich, Mildly Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until steaming hot), freezer : 2 months (Store sauce in a freezer-safe airtight container,Freeze Rösti separately for best texture,Thaw overnight in the fridge)