Basic Recipe Vegan Schnitzel Nature

Either make the gluten as described in the basic recipe itself or cook the vegan schnitzel as follows: Stir the tomatoes, spices, the grated lemon peel or lemon oil together with the water in a baking bowl. Add the gluten powder and knead as quickly and evenly as possible with your hands to form a dumpling. Pour into a sieve and drain off the excess liquid. In the meantime, bring the vegetable soup to a boil, quarter the onion and add the lovage. Cut the gluten into slices, add to the clear soup in order and bubble for 20 minutes. Remove with a ladle and first drain in a sieve. While still warm, place a cutlet between two wooden boards and squeeze out the remaining liquid. Fry in oil and serve with potatoes or long grain rice.

Preparation approx. 60 min.

Tip: Always use aromatic spices to refine your dishes!

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