Herb Crusted Soy Schnitzels
Quick, budget-friendly vegan soy schnitzels with a crispy herb crust, ready in about 45 minutes. A satisfying plant-based swap for anyone craving a hearty, meaty bite.
Ingredients
- 200 g textured soy protein about 20 schnitzels
- 1 tsp oregano
- 1 tsp rosemary
- 1 tsp thyme
- 200 g flour or gluten-free flour
- ½ tsp salt
- oil as needed, for frying
Instructions
- Put the dry schnitzels in a pot and add enough water to cover them. Boil for 25 minutes.
- Add the flour, salt and dried herbs to a large plate and mix everything together.
- When the schnitzels are boiled, drain them in a strainer and let them cool down for about 10 minutes.
- Add the soy schnitzels to the flour mix and turn them around to coat, then shake off the excess flour.
- Heat the oil in a non-stick frying pan. Fry the schnitzels over high to medium heat for about 3 minutes until golden brown, turning them frequently.
- Drain on a paper towel and serve!
Notes
Serve hot with mashed potatoes, fries or a fresh salad. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a pan or oven to keep them crispy.