Vegan Schnitzels on Noodles with Tarragon Cream Sauce

This is a lovely simple meal that we enjoyed today. The tarragon sauce is a very nice addition over the schnitzels and the pasta.

Serving Size: 4

Ingredients

• 4 packaged vegan schnitzels
• pasta noodles for 4 people
• 1 large carrot, peeled and cut in small cubes
• 3 shallots, peeled and minced
• 1 tablespoon vegan margarine
• 1 clove garlic, minced
• ½ vegetable bouillon cube
• 1 sprig thyme
• 1 bunch tarragon,
• 4 tablespoons soy yogurt
• ¼ cup non-dairy milk
• salt and black pepper

Directions

1. Peel and chop the carrot.
2. Peel and mince the shallots and the garlic.
3. Strip the leaves from the thyme sprig.
4. Heat the vegan margarine in a medium saucepan.
5. Add the carrot pieces and gently sauté until soft.
6. Add the shallots and garlic.
7. Turn the heat to low and allow the vegetables to cook until soft.
8. Meanwhile heat a large pot with lightly salted water.
9. Cook the noodles until al dente.
10. Heat a large frying pan and fry the packaged vegan schnitzels until golden on both sides.
11. Add the spy yogurt and non-dairy mild to the cooked carrots and shallots.
12. Mix well.
13. Add the vegetable bouillon cube and the thyme leaves.
14. Season to taste with salt and pepper.
15. Chop half of the tarragon and add to the mixture, reserving the rest as garnish.
16. When the pasta is done, drain.
17. Place a generous amount of pasta on each plate.
18. Top with the vegan schnitzel and then some sauce on top of the schnitzel.
19. Garnish with some tarragon leaves, both whole and chopped.
20. We enjoyed this meal with streamed Brussels sprouts on the side, drizzled with some balsamic vinegar.