Vegan Soy Cutlets with Potato Salad
Just as their meaty siblings, vegan cutlets are already a (plant-based) classic - not only in your kitchen but also at convenient food departments in supermarkets. But instead of buying ready to eat vegan cutlets from the store, it's so easy to make them yourself at home using different ingredients such as celery root, tofu, seitan, or portobello mushrooms. One of our favorites are dry soy fillets, which you only need to soak and then season generously - their texture is the closest to a meaty cutlet. Breading works the same for all of these ingredients - you can use regular breadcrumbs or panko for this. The latter is coarser, which makes the coating even more crispy.
Today, we're serving a classic German potato salad with vinegar and oil as a side dish. For those who prefer a potato salad with mayonnaise, here's the recipe for the world's best potato salad. And if you're not into potato salad at all, let's make some homemade [vegan croquettes(https://www.zuckerjagdwurst.com/en/recipes/vegan-schnitzel-with-handmade-croquettes).
Vegan Soy Cutlets with Potato Salad
Ingredients
For vegan cutlets:
- 4 dried soy steaks or cutlets
- 1 l (4 cups) vegetable stock
- 4 tbsp mustard
- 100 g (0.75 cup) flour
- 150 ml (0.66 cup) plantbased milk
- 150 g (0.75 cup) panko or breadcrumbs
- vegetable oil for deep frying
- lemon for serving
- salt
- pepper
- paprika
For the potato salad:
- 750 g waxy potatoes
- 1 cucumber
- 1 onion
- 1 tbsp sunflower oil
- 250 ml (1 cup) vegetable stock
- 2 tbsp mustard
- 3 tbsp white wine vinegar
- 15 g (0.5 oz) chives
- 15 g (0.5 oz) dill
- salt
- pepper
Instructions
Add unpeeled potatoes to a pot, season with salt and let simmer for approx. 20 minutes or until fork tender.
In the meantime, finely dice the onion and slice the cucumber. Heat vegetable oil in a small pot and fry the onion until translucent. Add 1 cup vegetable broth, mustard, and white wine vinegar and let the mixture simmer for approx. 5 minutes. Season with salt and pepper to taste and remove from heat.
Once the potatoes are done, drain and let cool down to handle them. Peel and finely slice the still warm potatoes, and add the slices to a large bowl. Pour over warm vegetable stock mixture and carefully toss to coat. Season with salt and pepper, then add finely chopped chives, dill, and the cucumber slices. Let the potato salad rest and sit for at least 1 hour.
Add dried soy cutlets to a large pot or a heatproof bowl and pour over 4 cups hot vegetable stock. Let the cutlets soak for approx. 10 minutes, or until soft. Drain and press out as much of the remaining liquid as possible. Rub both sides with mustard and season with salt, pepper, and paprika.
Use three deep plates or bowls and fill with each flour, plant-based milk, and breadcrumbs. Start by flouring the schnitzel from both sides, which will help the coating stick. Dredge in plant-based milk, then cover with breadcrumbs. If you want a crispier breading, use panko instead of breadcrumbs, or bread the vegan schnitzel a second time.
Heat a lot of vegetable oil in a deep frying pan - it should be approx. 0.4 in / 1 cm high and approx. 170°C/340°F hot. Fry vegan schnitzel from both sides until golden brown, then carefully remove from the fat and drain on paper towels. Serve warm vegan cutlets with potato salad and some lemon wedges to drizzle with lemon juice.
