Quorn Vegan Crumbed Schnitzel with Beetroot and Parsnip Rösti
Quorn vegan crumbed schnitzel with beetroot and parsnip rosti, seared asparagus and roasted exotic tomatoes.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
For the Beetroot and Parsnip Rosti
1 Tbsp (15 ml) flax seeds
3 Tbsp (45 ml) water
2 beetroots, roughly grated
2 parsnips, roughly grated
2 cloves garlic, crushed
1 small red onion, roughly grated and liquid squeezed out
100 g asparagus
300 g exotic tomatoes
¼ C (60 ml) olive oil
salt and freshly ground black pepper
¼ C (60 ml) soya or vegan yoghurt
1 tsp (5 ml) horseradish
2 x 200 g Quorn Vegan Crumbed Schnitzel
1 yellow beetroot, shaved, for serving
rocket leaves, for serving
To Make the Beetroot and Parsnip Rosti
Finely grind the whole flaxseeds in a blender or coffee grinder. Add the powder to a bowl and then whisk in 3 tablespoons of water using a whisk or a fork (this will act as a binding agent for the rösti and replaces the need for egg).
Place the beetroot, parsnips, garlic and onion into a bowl, add the flaxseed mix which should be almost gel-like, and mix well to make the rösti mixture.
Heat the olive oil in a pan. Divide the rösti mixture into four portions and fry in the hot olive oil for about 2-3 minutes on each side.
Place the asparagus and baby tomatoes on a baking tray, drizzle with half of the olive oil, season with salt and pepper and pop under the grill for 4 minutes.
Mix the soya or vegan yoghurt and horseradish together.
Heat the remaining olive oil and fry the Quorn Vegan Crumbed Schnitzel on both sides until golden brown.
Place a rösti onto each plate, top with asparagus, a Quorn Vegan Crumbed Schnitzel and a dollop of horseradish yoghurt and serve with the roasted exotic tomatoes, beetroot shavings and fresh rocket.