2.5 million Aussies now deem themselves herbivores (or almost herbivores) and we’re expecting to see more.
With consumer demands for meat-free and dairy-free foods on the rise, we’ve seen delicious new vegetarian and vegan dishes exploding onto the cafe, takeaway, restaurant and even pub menus around the country. No longer are our plant-eating friends forced to order three serves of the side-salad, or settle for a wedge of pumpkin.
Helping to lead the plant-based food movement are Fry Family Food Co. who are partnering with SumoSalad to offer Aussies a healthy and tasty lunch alternative, which of course, comes in the trendy Buddha Bowl format. But, what makes this bowl worthy of your buck is Fry’s plant-based schnitzel, a generous serving of avocado and the crunch of cucumber, shredded beetroot, red cabbage, tahini sweet potato, freekeh, baby spinach, pepitas and cashews. A guilt-free schnitzel is what we all can get on board with!
And if you prefer to whip up your own delicious plant-based meals, you can, as Fry’s provide a range of delicious meals and snacks, from plant-based burgers and sausages to nuggets, mince, seafood, pastries, pizza and even roast. Yes, a plant-based roast. Sundays are sorted.
Fry’s also has an impressive range of recipes to help kickstart or further along your ‘clean eating’ journey. We’ve even picked our favourite schnitty recipe to fill your golden crumb craving.
VEGAN SCHNITZELS WITH CREAMY DILL SAUCE AND DAIRY-FREE POTATO SALAD
Crispy Fry’s Golden Crumbed Schnitzels drenched in a creamy dill sauce, served with a tangy German-inspired potato salad made with stock and vinegar
1 clove garlic, crushed
8 lime wedges
For the Potato Salad
1. Place the potatoes in a pot of cold salted water. Bring it up to a boil over medium heat. Cover and cook for 20-25 minutes until fork tender. Refresh the potatoes under cold water. While still hot, carefully peel and then slice the potatoes into 0.5 cm rounds.
For the Schnitzel and Sauce:
3. Preheat the oven to 180 °C.
4. Arrange the 8 Fry’s Golden Crumbed Schnitzels on a lined baking tray and bake until golden and crisp, about 10-12 minutes.
6. To serve, pour some of the dill sauce over each portion of Schnitzels and serve with the potato salad. Add the lime wedges on the side.
7. TIP: The almond milk in the sauce can easily be replaced with plant-based milk of your choice, such as rice milk, soy milk or coconut milk.
9. TIP: The fresh dill can easily be replaced with half of the amount of dried dill.