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Quorn Vegan Crumbed Schnitzel with Beetroot and Parsnip Rösti

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:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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For the Beetroot and Parsnip Rosti

1 Tbsp (15 ml) flax seeds
3 Tbsp (45 ml)  wate
2 beetroots, roughly grated
2 parsnips, roughly grated
2 cloves garlic, crushed
1 small red onion, roughly grated and liquid squeezed out
2 Tbsp (30 ml) olive oil
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.

To Serve

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.