Bell pepper stir-fry
Allergens
Milk ingredients
Soya
For
Persons
10
vegan schnitzel
1
shallot/s
1
garlic clove/s
3
tbsp
oil
2
tbsp
sweet paprika powder
2
tsp
salt
0.75
tsp
freshly ground pepper
1.50
dl
Cider
2
dl
Vegetable stock
2
dl
Cream
2
Pickled gherkin/n
10
g
Chives
4
tbsp
Sour cream
Peel and finely chop the shallot and garlic.
Heat 2 tablespoons of oil in a frying pan and fry the vegan cutlet strips for 5 minutes, turning frequently, until lightly browned; remove and keep warm.
Heat 1 tablespoon of oil in the same pan and fry the shallot and garlic for 2 minutes. Season with paprika, salt and pepper. Deglaze with the apple juice and allow to reduce.
Add the stock and cream and simmer on a low heat for 10 minutes. Return the sliced meat to the pan and bring to the boil briefly once more.
Cut the gherkins into fine strips and finely chop the chives.
Serve the sliced meat garnished with the gherkins, chives and sour cream.
Heat 2 tablespoons of oil in a frying pan and fry the vegan cutlet strips for 5 minutes, turning frequently, until lightly browned; remove and keep warm.
Heat 1 tablespoon of oil in the same pan and fry the shallot and garlic for 2 minutes. Season with paprika, salt and pepper. Deglaze with the apple juice and allow to reduce.
Add the stock and cream and simmer on a low heat for 10 minutes. Return the sliced meat to the pan and bring to the boil briefly once more.
Cut the gherkins into fine strips and finely chop the chives.
Serve the sliced meat garnished with the gherkins, chives and sour cream.
Tips
This dish goes well with rösti, pasta and mashed potato.
Nutrients per portion 426kcal
CO₂ equivalent per portion 598g