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289: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 1 Servings
Quinoa
80 g mixed quinoa
20 g No Muh Dip, garlic [Order No: 172]
½ tbsp nutritional yeast, 2.5 g [Order No: 302]
2 g rock salt [Order No: 305]
Dressing
1 garlic clove, 5 g
35 g water
30 g No Muh Dip, garlic
22 g almond butter [Order No: 301]
1 tbsp tamari (soy sauce), 8 g [Order No: 321]
1 tbsp nutritional yeast, 5 g
½ tsp lemon juice, 2 g
Topping
100 g vegan paprika schnitzel [Order No: 166]
50 g carrots
1 pinch rock salt
60 g cucumber
20 g spring onions
1 celery stalk, 50 g
½ avocado, 100 g
80 g fresh tomatoes
50 g fresh red bell pepper
50 g corn kernels from a jar
20 g lettuce of choice
1–2 tbsp frying oil, 6–12 g
Fresh parsley and black sesame seeds
Cuisine: international
Treat yourself with Vegusto: Recipe No. 289
Fresh salad and nutrient-rich quinoa meet Vegusto’s protein-packed vegan schnitzel. This harmonious dish is perfectly complemented by a creamy homemade dressing.
Ingredients for 1 Servings
Quinoa
80 g mixed quinoa
20 g No Muh Dip, garlic [Order No: 172]
½ tbsp nutritional yeast, 2.5 g [Order No: 302]
2 g rock salt [Order No: 305]
Dressing
1 garlic clove, 5 g
35 g water
30 g No Muh Dip, garlic
22 g almond butter [Order No: 301]
1 tbsp tamari (soy sauce), 8 g [Order No: 321]
1 tbsp nutritional yeast, 5 g
½ tsp lemon juice, 2 g
Topping
100 g vegan paprika schnitzel [Order No: 166]
50 g carrots
1 pinch rock salt
60 g cucumber
20 g spring onions
1 celery stalk, 50 g
½ avocado, 100 g
80 g fresh tomatoes
50 g fresh red bell pepper
50 g corn kernels from a jar
20 g lettuce of choice
1–2 tbsp frying oil, 6–12 g
Fresh parsley and black sesame seeds
Preparation
Cook the quinoa according to the package instructions, then season it with the ingredients listed above.
Cut the vegan schnitzel into 1.5 cm wide strips and fry in a non-stick pan with 1–2 tbsp oil over high heat for about 6 minutes until crispy.
Peel the carrots, cut them into strips, and steam them al dente with a pinch of rock salt.
Dice the cucumber. Slice the spring onions into rings and cut the celery into strips. Cut the remaining vegetables into bite-sized pieces as well.
First place the quinoa into a bowl, then arrange the vegetables, bell pepper schnitzel, parsley, and sesame seeds on top.
For the dressing, finely chop the garlic, mix it with the remaining ingredients, and drizzle over the bowl shortly before serving.
For a special extra touch, we recommend serving the bowl with mango pieces or grapes.For a special extra touch, we recommend serving the bowl with mango pieces or grapes.
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