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Entree
German
4 servings
20 minutes
30 minutes
Whether oven baked or pan fried, you will find this to be a hearty German entrée. Serve with some seared cabbage with balsamic or steamed and seasoned green beans for a complete meal.
5 tablespoons olive oil, divided
2 cups soy milk
2 teaspoons sea salt
1 teaspoons pepper
4 tempeh patties (4 ounces)
2/3 cup bread crumbs, unseasoned
1/2 cup organic Italian parsley, chopped
1 pound Organic Russet Potatoes
1 tablespoon olive oil
1/4 cup organic Italian parsley, finely chopped
1/4 bunch chives, finely chopped
1/4 teaspoon sea salt
If the potatoes are large, cut into halves or quarters and remove the skin.
Boil whole potatoes 10-20 minutes depending on their size. (Do not overcook.)
Mix the oil oil, parsley, chives and sea salt. Toss the potatoes with this mixture and serve warm with the Tempeh Wiener Schnitzel.
Combine 2 tablespoons oil with the soy milk and half the salt and pepper.
Marinate the tempeh in this mixture for 15 minutes. Combine the bread crumbs with the remaining salt and pepper and mix well.
Heat the remaining oil in a pan large enough to fit tempeh without crowding.
Remove the patties from the marinade and dip in the bread crumbs until evenly coated on both sides.
Sauté the patties 3 minutes per side until brown. Or preheat oven to 375°F and place coated tempeh on a lightly oiled baking sheet. Bake 20 minutes on each side.
