Isa is struggeling with her Tasty Enemy, Kohlrabi, for a longer time. It really isn't that easy. The biggest problem is and will still be the moody smell of it. But Isa is smart, so she boiled and breaded the kohlrabi twice! While boiling, the smell of kohlrabi is disappearing and it gets crispy, cause it's breaded. Guess what? Since we developed this recipe, Isa bought kohlrabi by herself and made the kohlrabi schnitzel again. This Tasty Enemy is definitely beaten!
Vegan Cucumber Salad
- 1 cucumber
- 1 red onion
- 2 tbsp herb-flavored vinegar
- 1 tbsp oil
- 3 tbsp soy cream
- 1 tbsp agave syrup
- 15 g (0.5 oz) fresh dill
- salt & pepper
- Slice a cucumber and place slices in a bowl.
- Pre-season it with salt, pepper and sugar, then let it rest for 5 minutes and pour off the surplus water.
- Now add vinegar, oil, soy cream, a good shot of agave syrup and chopped dill.
- Season with more salt and pepper.
Vegan Kohlrabi „Schnitzel“
- 2 small Kohlrabi
- 2-3 tbsp mustard
- salt & pepper
- grated nutmeg & paprika powder
- 150 g (5.3 oz) breadcrumbs
- 150 ml (0.4 cup) plant-based milk
- 100 g (3.5 oz) flour
- a lot of oil (e.g. canola oil)
- 1 lemon
- In a high pan, bring slightly salted water (fill it to a level of about 5 centimetres) to boil.
- Peel kohlrabi and cut them into 1 cm slices. Normally you get 4 slices of one kohlrabi.
- Boil slices for 4-5 minutes, so they get a bit softer.
- Dab dry, grease with mustard and season well with salt, pepper, grated nutmeg and paprika powder.
- Take out three bowls and put flour, plant-based milk and breadcrumbs in each of them separately.
- First roll kohlrabi slices in flour, afterwards in plant-based milk and finish by covering them in breadcrumbs. This was round number one, because to get your schnitzel real crispy, you can now roll them into milk again and finish with a last layer of breadcrumbs.
- Heat a lot of oil in a large pan and let your kohlrabi turn real crisp for about 5 minutes from both sides.