A comforting dish featuring Crispy No Chicken Escalope served with a creamy mushroom peppercorn sauce and silky smooth mashed potatoes, perfect for a vegan dinner.
1: Preheat the oven to 190°C (415°F) and place a baking tray inside.
2: Boil potatoes in a saucepan of water for 20 minutes or until soft. Drain and let steam for a minute.
3: Mash the potatoes with vegan margarine, plant-based milk, salt, and pepper; cover to keep warm.
4: In a pan, melt 1 tbsp of margarine over medium heat. Add mushrooms, garlic, salt, and pepper; fry for 10 minutes.
5: Place escalopes on the preheated baking tray and cook for 18-20 minutes, turning halfway through.
6: Once mushrooms are done, add 1 tbsp of margarine and stir in flour; cook for 1-2 minutes.
7: Add plant-based milk, whisk, and cook for 5-10 minutes until the sauce thickens, then stir in nutritional yeast, a pinch of salt, and pepper.
8: Serve escalopes with mashed potatoes, creamy sauce, and top with parsley and more pepper.
