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Quick Vegan Tempeh Schnitzel

Name: Quick Vegan Tempeh Schnitzel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Skyr Alternative; 1 tsp garlic powder; 1 tsp Broth; 1 tbsp parsley (TK); 1 tbsp Dill (TK); 1 tbsp Sriracha; 50 ml soy milk; 200 g Tempeh; food starch; Panko

25 Min2 PortionsSimple Rate

19g Protein

232 kcal

18g Carbs

7g Fat

Per serving

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Ingredients

2 serv.

Marinade
100 g Skyr Alternative
1 tsp garlic powder
1 tsp Broth
1 tbsp parsleyTK
1 tbsp DillTK
1 tbsp Sriracha
50 ml soy milk
Main Ingredients
200 g Tempeh
Pasta
food starch
Panko

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Instructions

Prepare Skyr mixture
Stir together Skyr alternative with garlic powder, broth, frozen parsley, dill, Sriracha, and soy milk to a smooth mixture.
Breading tempeh
First coat the tempeh in cornstarch, then in the skyr mixture, and finally in panko.
Be sure to follow the order for optimal results
Baking out
Either bake in a pan on both sides or bake for about 15 minutes at 180 degrees in the air fryer.
Serve
Enjoy the finished schnitzel - it pairs perfectly with asparagus or in a bun.

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Tips & variations

In the roll · Pure enjoyment · With Asparagus

In the roll
Serve the schnitzel as a burger in a bun
Pure enjoyment
Just like that, without a side, as a snack
With Asparagus
Serve classic with asparagus as the main dish

Tools I use

Mixing bowl, baking tray, Philips Airfryer, Large Non-Stick Pan

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About this recipe

Quick schnitzel that must not be missing in any kitchen. Of course, it tastes great not…

Quick schnitzel that must not be missing in any kitchen. Of course, it tastes great not only with asparagus but also in a bun or just on its own. Thanks to the tempeh, it is super high in protein and gut-friendly.

This protein-rich vegan schnitzel made from tempeh is super quick to make and versatile. Perfectly breaded and baked crispy - a must for any kitchen.