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Rahmschnitzel: Austrian Sour Cream Schnitzel
[Vegan]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

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Rahmschnitzel: Austrian Sour Cream Schnitzel

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Rahmschnitzel: Austrian Sour Cream Schnitzel [Vegan]

2-3

Dairy Free

This vegan version of a popular Austrian dish is gluten-free, high in protein, nourishing, and very rich in taste. Typically rahmschnitzel consists of mushrooms and meat in a sour cream-based sauce, but this version substitutes the meat for tempeh and mushrooms and uses soy milk in place of cream. Paired... Read More

Ingredients You Need for Rahmschnitzel: Austrian Sour Cream Schnitzel [Vegan]

For the Sour Cream Sauce:

6.3 ounces char-grilled artichokes in oil
1 large onion
1 teaspoon sage
3 teaspoons minced garlic
1 teaspoon paprika powder
1 teaspoon lemon juice
1 vegetable stock cube
1 teaspoon soy sauce
1 8-ounce package mushrooms
2 cups soy milk

For the Meal:

Freshly ground pepper
1 8-ounce package mushrooms
1 8-ounce package tempeh, gluten-free if needed
Pasta, gluten-free if needed
Parsley (optional)

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How to Prepare Rahmschnitzel: Austrian Sour Cream Schnitzel [Vegan]

Start by chopping up the onion. Squeeze some of the oil out of the char-grilled artichokes and chop them up as well. Put both into a pan and sauté with 1 teaspoon of sage and 2 teaspoons of minced garlic and cook until the onion softens and browns (you don't need to add any oil to the pan. as the artichokes would still be quite oily).
In the meantime, slice the mushrooms and sauté in a bit of oil with 1 teaspoon of minced garlic and the salt. If they are very watery, make sure most of the water evaporates.
Then, add the onion and artichoke into a large blender. Add paprika powder, lemon juice, 1 vegetable stock cube, 1 teaspoon soy sauce, and 2 cups of soy milk. Blend until very smooth.
Pour the mixture into a large pan on medium-low heat. Cut the tempeh into thin schnitzels and add to the pan with the sautéed mushrooms. Season to taste with salt and freshly ground pepper and let simmer for about 15 minutes, so the tempeh can absorb all the flavor.
While this is simmering cook some pasta.
When everything is done, serve on a large plate, garnish with parsley and have some fresh green salad on the side.

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