Grilled Tempeh Schnitzel with Kenyan Spiced Sauerkraut
A German-inspired twist on traditional schnitzel, featuring tempeh in a decadent creamy breading, paired with a spicy Kenyan-infused sauerkraut.
Ingredients
- ●1 package (8 oz) Tempeh
- ●1 cup All-purpose Gluten-Free Flour
- ●1/2 cup Decadent Grated Parmesan
- ●1/2 cup Creamy Greek Yogurt
- ●2 tsp Kenyan Spice Blend
- ●1 tsp Grill Seasoning
- ●1/2 cup Sauteed Onions
- ●1 cup Sauerkraut
- ●1 cup Breadcrumbs
Instructions
- 1
1. Preheat grill to medium-high heat.
- 2
2. In a shallow dish, mix together flour, parmesan, and grill seasoning.
- 3
3. In a separate dish, mix together yogurt and Kenyan spice blend.
- 4
4. Dip each tempeh piece into the yogurt mixture, then coat in the flour mixture, pressing gently to adhere.
- 5
5. Grill the tempeh for 3-4 minutes per side, or until golden brown and crispy.
- 6
6. Meanwhile, sauté onions in a pan until softened.
- 7
7. Add sauerkraut to the pan and cook until heated through.
- 8
8. Serve the grilled tempeh with the Kenyan spiced sauerkraut and sautéed onions.
- 9
9. Garnish with additional parmesan and breadcrumbs, if desired.