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Plant-based schnitzels inspired this rahmschnitzel-style dish served with a potato and apple mash and a decadent plant-based cream sauce.

Schnitzel has long been a beloved dish in Germany, and Rahmschnitzel, traditionally served with noodles and made with veal (or pork) covered in cream, is one of the most popular varieties. We added our own twist by using LikeMeat Like Schnitzels as we love the crunch and texture, and married it with another popular ingredient, the humble potato. The smooth and slightly sweet note of apple in the potato mash is a surprisingly light accompaniment, and it soaks up the creamy and flavorsome sauce.


By Marika Netzel

30 mins to prep
35 mins to cook
Yields 4


Like Schnitzel

  • 2 packages LikeMeat Like Schnitzel
  • 2 tablespoons sunflower oil

Creamy potato-apple mash

  • 6 medium 1 kilogram Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup 125 milliliters dairy-free heavy cream
  • 1 1/2 tablespoons unsweetened apple sauce (optional)
  • 1 tablespoon plant-based butter
  • 1/2 teaspoon onion powder (optional)
  • 1/8 teaspoon ground nutmeg (optional)

Plant-based cream sauce

  • 2 tablespoons sunflower oil
  • 1/3 cup white onion, finely minced
  • 2 cloves of garlic cloves, minced
  • 2 bay leaves (optional)
  • Kosher salt, to taste
  • 1/2 cup plus 2 tablespoons 150 milliliters vegetable stock, divided
  • 1 tablespoon nutritional yeast
  • 1 teaspoon mild yellow mustard
  • 1 teaspoon tomato paste
  • 1/2 teaspoon lemon juice (optional)
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon fresh ground black pepper (optional)
  • 1 cup 250 milliliters dairy-free heavy cream
  • 1/2 tablespoon cornstarch

Fried red onion and apple

  • 2 tablespoons sunflower oil
  • 2 medium red onions, thinly sliced
  • 1 medium apple (Jonagold, Honeycrisp, Braeburn, Granny Smith, or Pink Lady), thinly sliced
  • 1 bay leaf (optional)
  • 2 whole allspice berries (optional)

To garnish

  • 1 lemon, thinly sliced or cut into wedges (optional)
  • 1 tablespoon fresh chopped parsley (optional)
  • Fresh ground pepper, to taste (optional)


    Like Schnitzel

    • 1
      Heat a non-stick frying pan over medium heat and add the oil. When the oil is hot, add the Like Schnitzels and fry until golden and crispy, about 2 minutes per side. You may need to work in batches.


    • 1
      In a large saucepan, add potatoes and cover with cold water. Season well with salt, to taste. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook for about 20 minutes until tender enough to be crushed with a fork.
    • 2
      Drain potatoes and allow them to steam for 1 minute to remove excess water. Return them to the saucepan. Add the heavy cream, apple sauce, butter, onion powder, and nutmeg. Mash the potatoes using a potato masher until smooth. Season to taste with salt and mash again to thoroughly combine. Cover with a clean dish towel to keep warm.


    • 1
      Heat a medium saucepan over medium-low heat and add the oil. When the oil is hot, add the onion, garlic, bay leaves, and salt to taste. Cook, stirring occasionally, until the onions are very soft and translucent, 10-12 minutes. If the onions stick to the bottom of the saucepan or burn, reduce the heat to low and add 1-2 teaspoons of water.
    • 2
      Add 1/2 cup vegetable stock, nutritional yeast, mustard, tomato paste, lemon juice, nutmeg, black pepper, and heavy cream. Season to taste with salt and gently stir to combine. Increase the heat to medium and bring to a simmer.
    • 3
      In a small bowl, add the cornstarch and the remaining 2 tablespoons of vegetable stock and whisk well with a fork to combine.
    • 4
      While stirring, drizzle in the cornstarch mixture. Continue stirring as the sauce thickens, about 5 minutes. Cover and keep warm over very low heat.


    • 1
      Heat a non-stick frying pan over medium-low heat and add the oil. When the oil is hot, add the sliced onions, apple, bay leaf, and allspice. Cook, stirring every 30-60 seconds, until caramelized, 5-6 minutes. If the onions and apples stick to the bottom of the saucepan or burn, reduce the heat to low and add 1-2 teaspoons of water.
    • 2
      Remove bay leaf and allspice. Cover and keep warm.


    • 1
      Divide the mash among 4 plates and lay the Like Schnitzels on top. Add fried red onions and apples, dress with cream sauce, and garnish with lemon slices, parsley, and black pepper.