In a victory over 2,000 other entries, South Africa-based plant-based food company Fry’s Family Food Co. has brought home a much-coveted title in the food world. At this year’s Anuga FoodTec Taste Innovation Show, the world’s largest trade fair for food and drink, the company’s Flaxseed Schnitzel took home the Innovation Award, according to an announcement via the company’s Twitter. The show took place between October 7 and October 11 of this year and featured over 7,400 companies from 107 countries as exhibitors.
Fry’s Family Food Co.’s Flaxseed Schnitzel is made from a blend of soy protein and wheat protein (also known as vital wheat gluten) and features flaxseeds and flaxseed oil, making it a source of omega-3 fatty acid.
Although it may come as a surprise that a meatless meat product beat hundreds of other contenders for such a high accolade, we aren’t really that shocked — whether it is for health, animals, or the environment, animal-based protein is falling out of favor with consumers. According to recent data from HealthFocus, a whopping 60 percent report that they are cutting back on meat-based products. In its place, start-ups and innovators such as Beyond Meat and Fry’s Family Food Co. are beginning to take over, and fast.
In addition to meatless meats, Fry’s Family Food Co. also makes dairy-free ice creams and high-protein cereals. Learn more about the company by visiting their official website.
Make Your Own Vegan Schnitzel At Home
Not only is the future looking bright as far as plant-based food products go, but also on the home cooking front! Check out these vegan schnitzel recipes on the Food Monster App:
This Rahmschnitzel, a vegan version of a popular Austrian dish, is gluten-free, high in protein, nourishing, and very rich in taste. Typically the dish consists of mushrooms and meat in a sour cream-based sauce, but this version by Philipp Ertl substitutes the meat for tempeh and mushrooms and uses soy milk in place of cream. Paired with pasta, this dish is the embodiment of comfort food.
Celeriac, also called celery root, is the perfect candidate for recreating one of Austria’s most beloved dishes When sliced thin and cooked, it becomes tender but retains some firmness. The breadcrumb coating on Lisa Dobler’s Celeriac Schnitzel is crispy, the perfect contrast to the creamy mushroom sauce. Whether you are serving guests or a family, this dish is a winner.
This Seitan Schnitzel by Johanne Rosenthal is crisp on the outside, juicy on the inside, then breaded and cooked to perfection. Made from seitan, which, when cooked right, can imitate the flavor and texture of meat, this recipe is for those people who have been longing for their grandmother’s schnitzel. You know who you are.
In this recipe for Schnitzel Burgers by Zsu Dever, the classic cutlet is replaced by sliced seitan and then layered with vegan mayo, arugula, red onion, and plenty of horseradish in between two soft buns. For extra deliciousness and authenticity, use pretzel buns!
For more tips on making plant-based meat replacements, check out How to Make Seitan.
We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
Lead image source: Fry’s Family Food Co.
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.