STEEMIT CULINARY CHALLENGE #36 GERMAN POTATO SALAD WITH PORTOBELLO SCHNITZELS

Even though I am not German, I grew up eating lots of dishes made by my grandmother that were based on German cuisine. The best example is Potato Salad with Schnitzels, one of my all time favorites which I still eat sometimes even now when I am vegan. For example one of our traditional Christmas dinner meals is Potato Salad with breaded and fried fish.

Now you are probably wondering how I can eat this if I am vegan. Well, very easy lol. There are many ways you can substitute meat and other animal products with vegan products and other plant based ingredients. As you can see in this recipe I made Portobello Schnitzels using mushrooms instead of meat and Vegenaise instead of mayonnaise, but there is a lot more.

For example Gardein Company products are absolutely magnificent and if you did not have the opportunity to try them yet, then I highly recommend. They’re especially great for the transitional period when you stop eating meat and you get occasional craving. I guarantee that these products will shun those meat cravings away and you will be totally satisfied and guilt free. Also, these products are fantastic substitute for those occasions when you have your non vegan friends and family over for party.

To learn more about vegan products, please visit my blog:
https://www.lenasveganliving.com/videos

GERMAN POTATO SALAD RECIPE

GERMAN POTATO SALAD
Vegan - Gluten Free

INGREDIENTS FOR 6

• Potatoes 10 medium size peeled and diced
• Frozen green peas 1 cup (defrosted)
• Carrot stemmed and diced 1 cup into small cubes
• Fermented Dill pickles 1/2 cup minced
• Onion 1/2 cup finely minced
• Vegan Mayo ½ cup
• Mustard ½ cup
• Black pepper to taste
• Himalayan Pink Salt to taste
• Parsley ½ cup diced & few leafs to garnish

PROCESS
• In the large bowl, gradually mix all the ingredients starting with potatoes and green peas.
• Add the parsley at the end and mix again.
• Serve with Portobello schnitzels.

I also made my first cooking video, because I had a little helper Nathan who is already making his own videos on You Tube. I was actually cooking this meal at his parent’s house, my friends and business partners.

PORTOBELLO SCHNITZELS
Vegan - Gluten Free optional

INGREDIENTS FOR 6

• Portobello Mushrooms 6 (washed and stems removed)
• Rice flour 1 ½ cup (or all purpose flour)
• Bread crumbs 1 ½ cup (or Panko crumbs if you prefer gluten free)
• Plant based milk 1 ½ cup (I use hemp)
• Apple cider vinegar 1 ½ tbs
• Himalayan Pink Salt to taste
• Black Pepper to taste
• Cooking oil
• Three medium size bowls
• Frying pan
• Paper towels

PROCESS

• In a bowl, whisk your milk with the apple cider vinegar and let it rest for 15 min. You may also add pinch of salt.
• Fill the other two bowls with the rest of the breading ingredients.
• Add salt and pepper into gills (the inner side) of each mushroom.
• Start breading each mushroom by dipping it into flour on each side.
• Second in the milk and third into breadcrumbs.
• You may cut them in half before frying.
• Heat up oil in a frying pan and dip each mushroom in for few minutes on each side. Lower the heat to medium shortly after you have your mushrooms in.
• When ready, place your mushrooms on a plate or tray lined with paper towel to remove the excess oil.

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https://www.lenasveganliving.com/lenas-vegan-living-blog