Quorn Cheese & Spinach Schnitzels with Tempura Roots and Garlic Dip

Name: Quorn Cheese & Spinach Schnitzels with Tempura Roots and Garlic Dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 packs of Quorn Cheese & Spinach Schnitzels; 250 g of broccoli; 1 cauliflower head; 150 g green beans; 100 ml carbonated water; 150 g of flour; 1 teaspoon baking soda; 1 tablespoon cornstarch; Salt; Rapeseed oil; 100 ml crème fraîche; 1 garlic clove; Salt; Top with Fresh herbs

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Quorn Vegetarian Schnitzel, made with Quorn Mozzarella & Pesto Escalopes, tomatoes, tempura roots and garlic dip

These vegetarian schnitzels are magical good with freshly-frozen tempura vegetables and a garlic dip. Cover with sunflower seeds or optional fresh herbs.

Cheese & Spinach Schnitzels

Serves 4

45 mins

Easy

532 kJ
(Per serving)

Made with Quorn Cheese and Spinach Schnitzels

See product See recipes

Good Source of protein

No added preservatives

No artificial colours or flavours

Ingredients

2 packs of Quorn Cheese & Spinach Schnitzels
250 g of broccoli
1 cauliflower head
150 g green beans
100 ml carbonated water
150 g of flour
1 teaspoon baking soda
1 tablespoon cornstarch
Salt
Rapeseed oil

For the garlic dip

100 ml crème fraîche
1 garlic clove
Salt

Topping:

Top with Fresh herbs

Method

Prepare the Quorn Cheese & Spinach Schnitzels according to the instructions on the package.
Mix wheat flour, baking soda and corn starch in a bowl. Add the water and a little salt and stir it together into a batter.
Cut broccoli and cauliflower into small bouquets. Cut the ends of the green beans off. Boil the vegetables and drain them just before they are fully cooked. Dip them in the tempura sauce and fry quickly until they are golden brown.
Garlic Dip: Mix crème fraîche and crushed garlic and season with salt. Have a crushed garlic clove for more flavor.
Serve the schnitzels with freshly baked vegetables, garlic dip and fresh herbs.