| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 20g | 3g | 70g |
| sugars | fibre | protein | salt |
| 10g | 6g | 38g | 1.5g |
Why I Love Swedish Vegan Schnitzel with Roasted Potatoes and Red Wine Sauce
I’ve been eagerly awaiting to share this delightful and hearty Swedish meal with you all – Vegan Schnitzel with Roasted Potatoes and Red Wine Sauce. As a chef who derives pleasure in fusing different cooking styles, the intriguing blend of flavors in this special recipe encapsulates both my adventurous spirit and deep love for spectacular food. The authenticity in that crispy schnitzel, the balance of earthy and rich tones, fills me with joy every time I set it down on my dining table.
The Fusion Beauty of Vegan Schnitzel
It is undeniable that the Vegan Schnitzel with Roasted Potatoes and Red Wine Sauce is shaped by diverse culinary influences. As someone raised on Japanese and Pacific Northwest cuisines, I am no stranger to the wondrous symphony of flavors derived from blending different culinary elements. While I am fond of replicating dishes that reflect my heritage, diving into a hearty, fragrant Swedish cuisine is an invigorating adventure that I am always ready for! This exotic dish celebrates the delightful textures and robust tastes characteristic of Swedish cuisine while honoring a plant-based perspective.
Inspired by renowned chef Mathias Dahlgren, the recipe encompasses a beautiful fusion of Western culinary tradition with a trendy modern twist. Dahlgren’s fondness for the plant-based staple – Textured Vegetable Protein (TVP) – is the primary influence driving the creation of the Vegan Schnitzel design in this recipe.
Delighting Your Taste Buds One Ingredient At a Time
This recipe carefully combines intensely flavorful elements that resonate beautifully with my Pacific Northwest roots. The incorporation of potatoes roasted to perfection in olive oil is reminiscent of the undeniably rich and heartwarming stews that are classic in my hometown of Seattle. Add to this, the hint of soy sauce, another key ingredient that has a flair of my Japanese heritage, enhances the overall depth of flavor without overpowering the dish’s intrinsic Swedish charm.
The addition of an utterly alluring red wine sauce, sweetened just right with a hint of brown sugar, adds a layer of sophisticated complexity to the recipe that brings out an unexpected, delightful tang.
Despite the rich textures and flavors, this dish is made with incredibly accessible ingredients and requires straightforward preparation that appeals to all who have busy schedules yet still yearn for a satisfying home-cooked meal.
A Versatile Masterpiece
The Vegan Schnitzel with Roasted Potatoes and Red Wine Sauce can be served as a stand-alone meal, packed with protein from the textured vegetable protein (TVP) and rounded out with the hearty potatoes. Alternatively, it could be brilliantly paired with a simple side-salad or a comforting vegetable soup. This versatility makes it an ideal choice for any occasion, from a cozy family dinner, a potluck dish to share, or even an elegant meal for hosting guests.
Moreover, for folks who are eager to try other enticing plant-based protein dishes, I cannot recommend enough this Chickpea Cutlet recipe. The Chickpea Cutlets share a similar appeal as the Vegan Schnitzel in terms of heartiness, richness and they are super crunchy!
From my kitchen to yours, I can’t wait for you to savor every bite of this Vegan Schnitzel with Roasted Potatoes and Red Wine Sauce. Bon appétit!
What You’ll Need
- 2 cups of TVP (Textured Vegetable Protein)
- 3 cups of vegetable broth, hot
- 2 tablespoons of soy sauce
- 1 tablespoon of olive oil
- 1/2 cup of flour
- 1/2 cup of breadcrumb
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of pepper
- 1/2 teaspoon of salt
- 1 cup of non-dairy milk
- 2 tablespoons of vegetable oil for frying
- 2 lbs of potatoes
- 2 tablespoons of olive oil for roasting potatoes
- Salt and pepper to taste for potatoes
- 1 bottle (750ml) of red wine
- 1 cup of vegetable broth
- 2 tablespoons of tomato paste
- 1 tablespoon of mustard
- 1 tablespoon of brown sugar
- Salt and pepper to taste for sauce
Method
Step One
Soak the TVP in 3 cups of hot vegetable broth until it’s fully absorbed and TVP becomes soft. This process usually takes 15-20 minutes. Once the TVP has soaked up all the broth, drain any excess liquid and set aside.
Step Two
Add the TVP into a large mixing bowl and add the soy sauce, olive oil, garlic powder, onion powder, salt and pepper. Mix well to ensure that all the TVP pieces are evenly flavoured. Then, set the bowl aside and allow it to marinate for another 15 minutes.
Step Three
While the TVP is marinating, prepare your coating station. In one bowl, combine the flour and breadcrumb. In another bowl, pour the non-dairy milk. After the TVP has finished marinating, dip each piece into the non-dairy milk, then coat it in the breadcrumb and flour mixture. Repeat this process until all the TVP pieces are coated.
Step Four
Heat the 2 tablespoons of vegetable oil in a large frying pan over medium heat. Once the oil is hot, add the coated TVP and fry until golden brown on both sides. Once cooked, remove the schnitzels from the pan and place them on a paper towel to remove excess oil.
Step Five
Peel and cut the potatoes into wedges, toss them in olive oil, and season with salt and pepper. Spread them out on a baking sheet and roast in a preheated oven at 425°F (220°C) for around 40 minutes, or until they are crispy and golden brown.
Step Six
While the potatoes are roasting, prepare the red wine sauce. Pour the bottle of red wine into a saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer until the volume is reduced by half. Add the vegetable broth, tomato paste, mustard, and brown sugar into the reduced wine, and season with salt and pepper. Stir until all the ingredients are well combined and simmer for another 10-15 minutes, or until the sauce thickens to your desired consistency.
Step Seven
Once everything is ready, serve the vegan schnitzels with the roasted potatoes and drizzle the red wine sauce over top. Enjoy your meal!
