Schnitzel Leek Gratin

Ingredients (for four people):

  • 2 litres vegetable stock
  • 100g soy medallions
  • 250-300g pasta
  • paprika, sweet
  • black pepper ground
  • olive oil, for frying
  • 1 clove garlic
  • 2 stalks leeks
  • 250ml rice cuisine
  • alternatively: soy cream, unsweetened
  • ½ lemon (juice and peel, freshly grated)
  • salt
  • black pepper ground
  • handful of oregano, freshly chopped
  • handful of pine nuts


  1. Boil 2 litres vegetable stock and let soy medallions soak in 500ml stock for 15-20 minutes turning occasionally. Meanwhile cook pasta in the remaining vegetable stock according to package instructions until al dente. Drain the pasta, save stock and set aside. Drain the pasta and cool with cold water.
  2. Remove soy medallions from stock and squeeze with your hands. Season from both sides with some paprika and black pepper ground.
  3. Peel garlic and chop finely. Heat some olive oil in a pan, sauté garlic cubes and briefly fry soy medallions on both sides until slightly crispy. Remove medallions from the pan and set aside.
  4. Clean leeks thoroughly and cut both stalks into rings, add to the pan with the garlic and fry over medium heat for a few minutes. Simmer leek with 400mlvegetable stock for 5 minutes. Add rice cuisine (or soy cream), season to taste with freshly squeezed lemon juice, salt and freshly ground black pepper and continue to simmer until the sauce is slightly reduced. Last mix freshly grated lemon zest and chopped oregano to the leek vegetables.
  5. Grease baking dish with a little olive oil and add cooked pasta to the form. Poor soy medallions and leek vegetables over the noodles. Bake at 190 °C in a preheated oven until golden brown (30 minutes). Roast pine nuts in a pan without fat and sprinkle all over the gratin before serving.

Our tip: Scallop with vegan cheese - hearty and piquant!

A recipe from Sophie Mathisz

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