Tempeh Schnitzel

Here’s Kate Musser's take on a Bavarian classic, Tempeh Schnitzel. Check it out !!!

Author: Kate Musser

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Tempeh Schnitzel

Happy #TempehTuesday! Here’s Kate Musser's take on a Bavarian classic, Tempeh Schnitzel. You can veganize any animal protein recipe! It’s sure to be a crowd pleaser and so nutritious!

Ingredients

• 8oz Tootie’s Curry Seasoned Tempeh, cut in half horizontally (Traditional works too)
• ¼ cup flour
• ¼ cup plant milk
• 1 cup Panko bread crumbs
• 1 cup oil, for frying
• Salt and pepper, to season the Panko
• White Bean Cream Sauce
• 1 tbsp oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 can white beans, undrained
• 2 tbsp nutritional yeast
• ¼ vegetable stock
• ¼ cup white wine
• 2 tbsp plant butter
• 2 sprigs fresh thyme
• Pinch of nutmeg, optional
• Salt and pepper to taste

Instructions

1. Cut tempeh and bread it using the standard breading procedure (we used plant milk). Set aside.
2. In a medium saucepan, add 1 tbsp oil over medium heat. Add chopped onions and crushed garlic. Toss in fresh thyme. Sauté till tender. Deglaze with ¼ cup white wine. Add beans, vegetable stock and nutritional yeast. Let simmer for 5 minutes. Dump into a blender and blend until smooth. Season to taste. Drop in plant butter and emulsify. Return to the saucepan. At this point you can add in any sautéed vegetables. Baby Bella mushrooms were used in the one shown.
3. Prepare to fry the tempeh. Heat 1 cup oil in a deep saucepan. Once hot, fry tempeh until golden brown on both sides. Let rest for about a minute. Slice up the tempeh and serve over cream sauce.
4. Serve with traditional side dishes such as braised red cabbage and apples or potato dumplings.

Did you make this recipe?

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