| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 20g | 6g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 20g | 1.1g |
Why I Love Swiss Zürcher Geschnetzeltes with Veggie Meat Substitute
When I first stumbled upon Zürcher Geschnetzeltes with Veggie Meat Substitute, I wasn’t entirely sure what to expect. Coming from Charleston, South Carolina, my culinary roots are deeply steeped in traditional Southern cuisine. But my innate curiosity and love for exploring new flavors beckoned me to give this Swiss delicacy a try. Let me tell you—it did not disappoint!
Flavors That Warm the Soul
The allure of Zürcher Geschnetzeltes lies in its rich and creamy sauce, something that resonates with me as it reminds me of the comforting gravies and sauces that frequently grace Southern tables. The dish achieves a beautiful balance of flavors using white wine, vegetable broth, and a touch of heavy or plant-based cream. The umami from the sautéed mushrooms coupled with the aromatic allure of minced garlic and finely chopped onions create a harmonious symphony of flavors. It transports me right out of my coastal surroundings and into a cozy Swiss chalet.
A Vegetarian Twist
While I’m no stranger to hearty Southern fare, the veggie meat substitute in this recipe was a delightful revelation. It’s a wonderful alternative for those looking to cut down on meat without compromising on taste or texture. Whether you use seitan or another plant-based meat substitute, the result is a dish that’s both satisfying and lighter on the conscience. I was inspired to go the veggie route after reading a recent article on Hiltl Restaurant, the world’s oldest continuously open vegetarian restaurant, located in Zurich. Just knowing that this kind of culinary tradition exists made me want to explore it further.
This dish reminds me a bit of our Southern chicken and gravy, but with a European flair that makes it feel both exotic and homey at the same time. If you’re familiar with dishes like Stroganoff or even a rich mushroom Marsala, you’ll find some comforting similarities here.
To round out the meal, I love serving Zürcher Geschnetzeltes with some creamy mashed potatoes or even over some buttery egg noodles—both of which soak up that incredible sauce beautifully. And don’t forget a green side, like steamed asparagus or a simple green salad, to add a pop of freshness to the plate.
Ultimately, Zürcher Geschnetzeltes with Veggie Meat Substitute exemplifies why I love cooking and sharing recipes. It’s an opportunity to bring different worlds and traditions to the dinner table, where they can blend and complement each other in ways that surprise and delight. Even though I’m a Southern girl at heart, dishes like this keep my culinary journey diverse and endlessly exciting.
What You’ll Need
- 2 lbs veggie meat substitute (e.g., seitan or a plant-based meat alternative)
- 4 tablespoons vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups white wine (such as Riesling or a dry white wine)
- 1 cup vegetable broth
- 1 cup heavy cream or plant-based cream alternative
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 1 cup sliced mushrooms
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Method
Step One
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced mushrooms and cook until they are golden brown and any liquid has evaporated. Remove the mushrooms from the skillet and set aside.
Step Two
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Once heated, add the finely chopped onions and sauté until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Step Three
Add the veggie meat substitute to the skillet and cook until it is browned on all sides, stirring occasionally, for about 6-8 minutes.
Step Four
Sprinkle the flour over the veggie meat substitute and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Step Five
Slowly pour in the white wine, stirring constantly to prevent lumps. Allow the mixture to come to a simmer and cook for about 5 minutes, until the wine has reduced by half.
Step Six
Pour in the vegetable broth and bring the mixture back to a simmer. Let it cook for another 5 minutes.
Step Seven
Stir in the heavy cream or plant-based cream alternative, and add the cooked mushrooms back into the skillet. Season with salt, black pepper, and lemon juice. Allow the mixture to simmer for an additional 5 minutes to thicken.
Step Eight
Remove the skillet from heat and stir in the chopped fresh parsley. Serve the Zürcher Geschnetzeltes over rice, noodles, or with a side of rösti.
