tempeh Schnitzel

Tempeh schnitzel on crispy sweet potatoes & arugula sprout salad

Since the first time I ate tempeh, I love this unique taste! Tempeh is a fermentation product made from soybeans. Are you already in love with tempeh?

Tempeh schnitzel on crispy sweet potatoes & arugula sprout salad

Recipe by Lorena – der vegane vanCourse: Quinoa, Curries & Co., Rezepte
Servings

2

servings
Prep time

30

minutes
Cooking time

15

minutes
Calorieskcal

Ingredients

  • 1 sweet potato

  • 3 garlic cloves

  • 2 Tbsp Olive Oil

  • smoked paprika powder

  • Salt and pepper

  • Salat
  • 100 g rucola

  • 1 handfull cocktail tomatoes

  • 100 g sprouds

  • Tempeh
  • 200 g Tempeh

  • 1 Tbsp Peanut Butter

  • 1 tsp mustard

  • 2 tsp soy sauce

  • 2 prizes Curry powder

  • 1 Tbsp Sesam Oil

  • Dressing
  • 2 Tbsp dark balsamic

  • 2 Tbsp Olive Oil

  • 1 tsp Agave Syrup

  • 1 splash lemon juice

  • salt and pepper

Directions

  • To begin, slice the tempeh and cut in half. When the tempeh is in the square block, cut strips. Mix all the spices and put the tempeh in it.
  • Cut the sweet potato into cubes. Heat the olive oil in a pan and fry the potatoes until crispy on all sides. Cut the garlic into strips and add it to the potatoes at the end. Season the potatoes with paprika powder and salt.
  • Meanwhile, fry the tempeh in a separate pan until golden brown on both sides.
  • Mix the arugula with the sprouts and halve the cocktail tomatoes. For the dressing, mix all the foods listed above.
  • Arrange the salad and the fried potatoes in a deep plate. Place the crispy tempeh cutlets on top and enjoy the balsamic dressing.

Leave a Reply

Your email address will not be published. Required fields are marked *