Crispy Tempeh Schnitzel with Potato-Parsnip Mash and Mushroom Gravy
Let's talk about schnitzel for a second (and no, not about the debate we've been having here in Germany about whether we're even allowed to call it that). For me, schnitzel is so connected to my childhood, and when I look at kids' menus in restaurants, it seems to be at least a Germany-wide phenomenon that basically everyone associates schnitzel with their childhood. That golden-brown, crispy breading, plus fries or potatoes and a fresh squeeze of lemon still convince us today – if it weren't for that whole meat thing. Thankfully, there are plenty of plant-based alternatives – but today's version is actually one we're making for the very first time.
Our plant-based take on this classic doesn't fall short of the original in any way. On the contrary, we've even gone the extra mile and given the whole thing a little upgrade. Instead of regular mashed potatoes, we're serving a wintry, creamy potato-parsnip mash that tastes slightly sweet and nutty. And we're making it in a special way too, because the potatoes and parsnips aren't just cooked and then mashed, but get to develop roasted flavors while sautéing and then simmer together with plant-based milk. The mushroom gravy is pretty classic and gets refined with a splash of vegan white wine. And the "schnitzel"? Today it's made from tempeh and fried in a crispy panko-sesame crust.
What makes tempeh so special?
Tempeh traditionally comes from Indonesian cuisine and is classically made from whole soybeans. Through a natural fermentation process, they're bound into a solid block by a noble mold. This creates a slightly nutty-savory flavor. But tempeh can also be made from other legumes besides soybeans, like lentils or other beans. Tempehmanufaktur produces handmade organic tempeh in all kinds of variations – from plain tempeh to lupine tempeh with wild herbs or sweet chili flavor. Today we used a perhaps surprising variety for our "schnitzel," namely their soy tempeh with gyros seasoning. You might think the culinary clash would be too big, but the grilling spice in the tempeh actually worked really well in this recipe. Tempeh doesn't just taste good though, it also has great nutritional values, is easily digestible thanks to the fermentation, and is versatile in the kitchen: you can sauté it, bake it, or bread it like we're doing today.
The be-all and end-all of a perfect schnitzel? The crunch!
No matter what kind of schnitzel you're making, good breading is super important for an authentic taste. It's best to prepare three stations:
Station 1: Mix flour with salt and pepper.
Station 2: Here you prepare a liquid mixture that helps our breading stick nicely. For this recipe, we used mustard and water because it brings us one step closer to that schnitzel feeling.
Station 3: In a third bowl, we mixed panko, nutritional yeast, and some sesame together. This way your plant-based schnitzel will definitely get a super crunch! If you want to keep your ingredient list a bit shorter, you can also use breadcrumbs.
If you've found you enjoy breading and frying, you'll find many more recipes for plant-based schnitzel on our blog. Did you know you can make plant-based schnitzel from eggplant or even from kohlrabi? Otherwise, it's also delicious going the classic route with potato salad!
Crispy Tempeh Schnitzel with Potato-Parsnip Mash and Mushroom Gravy
Ingredients
For the potato-parsnip mash:
- 1 onion
- 1 garlic clove
- 600 g (1.33 lbs) starchy potatoes
- 300 g (0.66 lb) parsnips
- 250 ml (1 cup) vegetable broth
- 200 ml (0.75 cup) plant-based milk
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 tbsp vegan butter
For the mushroom gravy:
- 500 g (1 lb) mushrooms of your choice
- 1 onion
- 1 garlic clove
- 1 tsp dried thyme
- 1 tbsp mustard
- 50 ml (0.25 cup) vegan white wine
- 250 ml (1 cup) vegetable broth
- 250 ml (1 cup) vegan cooking cream
For the tempeh schnitzel:
- 400 g (0.9 lb) tempeh (e.g., from tempehmanufaktur)
- 5 tbsp wheat flour (type 405)
- 2 tbsp mustard
- 3 tbsp water
- 5 tbsp panko
- 2 tbsp sesame seeds
- 1 tbsp nutritional yeast
Additionally:
- salt
- pepper
- nutmeg
- vegetable oil for frying
- fresh parsley for serving
- lemon for seasoning and serving
Instructions
First, peel all the onions and garlic cloves for the recipe, as well as the potatoes and parsnips. Finely dice the onion and garlic, and cut the potatoes and parsnips into small pieces. Clean the mushrooms for the gravy and slice them.
Heat vegetable oil in a pot or deep pan and first sauté the onion cubes for the mash until they're translucent. Then add garlic, potatoes, and parsnips and sauté for approx. 5 minutes over medium heat so they brown slightly. Add vegetable broth and plant-based milk, and place the rosemary and thyme sprigs in as an herb bouquet. Let everything simmer for 15–20 minutes until the vegetables are soft.
Meanwhile, for the mushroom gravy, heat vegetable oil in a second pan and first sauté the mushrooms in it for approx. 10 minutes until they release their water and are well browned. Then add onion, garlic, and thyme and sauté together for 2–3 minutes. Stir in mustard and heat briefly. Then deglaze everything with vegan white wine, let it simmer for 1–2 minutes, and add vegetable broth and vegan cooking cream. Season the gravy with salt, pepper, nutmeg, and lemon juice to taste and let it simmer until the desired consistency is reached. Then keep warm until serving and season again to taste just before serving.
For the tempeh schnitzel, cut the tempeh into smaller pieces as desired or leave it whole. Prepare three deep plates for breading: in the first plate, mix flour with salt and pepper. In the second plate, whisk together mustard and water, and in the third plate, mix panko, sesame seeds, and nutritional yeast. First coat each piece of tempeh in flour so the breading sticks well. Then dip it into the mustard-water mixture and immediately coat it with the panko mixture. Heat a generous amount of vegetable oil in a pan and fry the tempeh over medium heat until golden brown on each side. Remove from the pan and pat dry on some kitchen paper. Then keep warm.
Remove the herb bouquet from the pot and thoroughly mash the potatoes and parsnips. Stir in vegan butter and season the mash with salt, pepper, and nutmeg to taste. Add more liquid as desired to make the mash creamier.
