Like most children in my country, Schnitzel was one of my favorite foods in my childhood. Just give me a Schnitzel (or nuggets) straight from the sizzling pan, served with French fries or mashed potatoes – and I was happy; It took me many years to learn to live without it.
It is precisely veganism (and the blog) that has reminded me of my favorite childhood food – and so I craved a plant-based version of this comforting dish.
On the other hand, I did not feel like going crazy about making seitan from Skratch (maybe in the future 😊); I wanted something relatively quick and baked. The first attempt, making nuggets with tofu, did not yield the desired result, and I was already thinking of giving up and skipping to the next project.
Although I had never encountered Tempeh before, Tempeh recipes posted online created the impression that I was missing an essential raw material that could upgrade my menu. At that time, it was impossible to get ready-made Tempeh in my country, and my attempts (so far) to make Tempeh from scratch were in vain. Then, one bright day I walked into the neighborhood whole foods store, and my eyes lit up: a selection of Tempeh from different legumes was waiting for me in the freezer!
I bought one of each type before it disappeared, stored it in the freezer, and began thinking of recipe ideas.
It occurred to me that the texture of the Tempeh could make a good substitute. And so I sliced the Tempeh and pricked each slice with a wooden skewer so that it would absorb well the marinade: soy sauce, mustard, and garlic powder.
I dipped the Tempeh slices in a spicy cornstarch batter. Next, I coated them in a selection of gluten-free crumbs, cornflakes, Various Terra chips, potato crisps, etc., and baked them in the oven for about 15 minutes.
I got crispy and colorful nuggets, baked and gluten-free, with a very similar texture to chicken nuggets and excellent taste.
Some were enthusiastic about the colored chips, and some preferred the cornflakes crumb coating, which is more reminiscent of the classic versions.
Try it and judge for yourself❣️
- 330 grams soy tempeh
- 3 Tbsp gluten-free soy sauce
- 1 tsp mustard
- ¼ tsp garlic powder
- Potato chips, Blue Potato Chips, Sweet Potato Chips, cornflakes crumbs, etc.
- oil spray bottle for the cornflakes crumbs
- Cut the tempeh into slices about 3/4 cm (0.3 inch) thick.
- Prick each slice on both sides with a wooden skewer, as in the image.
- In a small bowl, mix soy sauce, mustard, and garlic powder; Brush the Tempeh slices on both sides with the mixture, transfer to a box, and set aside for at least 30 minutes, better overnight.
- Prepare the crumbs: Grind in the blender each kind of chips separately. Process until you get the desired thickness.
- transfer the cornflakes /chips crumbs to separate bowls.
- (preheat the over to 190 degrees Celsius (374 F
- spray a baking tray with oil.
- Mix in a bowl cornstarch and water and cook in a microwave at 50% power for one minute. Remove from the microwave and mix; Return to the microwave for another minute. If the mixture is too thick, add water gradually.
- Add to the cornstarch batter: soy sauce, almond butter, mustard, garlic powder, black salt, black pepper, paprika, and mix well. Taste and add salt (or more soy sauce) if necessary.
- Dip the Tempeh in the cornstarch mixture; Next, dip them in the crumbs * see notes.
- Place the coated Tempeh slices on the greased pan. If the cornstarch batter hardens, add water gradually. Spray with oil the pieces covered with the cornflakes crumbs.
- Place in the oven and bake for about 15 minutes
- Serve with your favorite sauce/dressing.