Vegane Schnitzel Ramen
Our plant-based schnitzel
We have turned the Viennese classic into a Swiss original. Without any meat, but based on high-quality wheat protein. With authentic grain and perfect breading that becomes crispy when fried in the pan. Just the way it should be. And to go with it? -It goes perfectly with potato salad, chips or a green salad.
20 Min Working hours.
4 Portions
leicht
Ingredients
For the ramen:
200 g
vegan ramen noodles
oil for frying
1
onion
2
garlic cloves
1/2
chili pepper, fresh
3 tbsp.
tomato purée
50 ml
soy sauce
50 ml
maple syrup
1 tbsp.
smoked paprika
250 ml
coconut milk
500 ml
vegetable broth
2 tbsp.
peanut butter
Toppings:
2
Green Mountain Schnitzel
4 stalks
wild broccoli
4 tbsp.
sweetcorn
sesame
vegan mayo
spring onions
Other ingredients:
1 tbsp.
paprika powder
1 tsp.
chili flakes
1 tbsp.
agave syrup
1 tbsp.
soy sauce
2 tbsp.
vegetable oil
2 tbsp.
water
Preparation:
1.
Prepare the ramen noodles:
Cook the ramen noodles in a large pan of water according to the instructions on the packet. Once cooked, drain and set aside.
2.
Prepare the ramen soup:
Peel and finely dice the onion, crush the garlic and cut the chilli pepper into thin rings. Heat a little oil in a large pan and sauté the onions, garlic and chilli over a medium heat until translucent. Add the tomato purée, soya sauce, maple syrup and smoked paprika. Stir well and simmer for 2 minutes. Deglaze with coconut milk and mix well. Stir in the vegetable stock and peanut butter and cook until creamy. Simmer the soup over a low heat for 5–10 minutes, stirring occasionally.
3.
Prepare the toppings:
Cut the wild broccoli into bite-sized pieces. Heat a little oil in a pan and fry the schnitzels and wild broccoli until golden brown. Add the sweetcorn 2 minutes before the end of the cooking time and heat until it starts to colour slightly.
4.
Make the gochu jang paste:
In a small bowl, mix together the paprika powder, chilli flakes, agave syrup, soya sauce, vegetable oil and water. Mix well until the preparation resembles a smooth paste.
To serve:
Divide the cooked ramen noodles into two large bowls. Pour the hot ramen soup over the top. Place the crispy fried schnitzels, wild broccoli and sweetcorn on top of the noodles. Garnish with sesame seeds, vegan mayo and spring onions. Finally, add 1–2 tbsp of the gochujang paste as a topping.
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