Fry's Schnitzel, mash and veggiesby Patty Serves 2Ok, this is for all of us out there who still crave that ‘meat’ potato and two veg dinner covered with gravy! Hmmm, comfort food at its peak. There’re several vegan versions of schnitzel available, Fry’s is my favorite and Vincents Vegetarian Food do a healthier one made with tempeh.
1-2 schnitzels per person
4 potatoes, peeled
2 cups broccoli florets
2 carrots, sliced
2 cloves garlic, crushed
2 tbsp canola oil
1-2 tbsp vegan margarine
¼ cup soy milk
gravy powder
1 cup mushrooms, chopped
Boil potatoes until soft, leave in water while you lightly sauté garlic in 1 tbsp oil being careful it doesn’t burn.
Drain potatoes and mash them, then add garlic, margarine and soy milk whipping up well.
Add more soymilk if too thick.
Steam the carrots and broccoli while you fry the schnitzels in 1-2 tbsp oil in a hot cast iron skillet browning on both sides (fry from frozen state).
Gravy – follow instructions on gravy mix and add 1 cup chopped mushrooms to the gravy while it is simmering.
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