Crunchy tempeh sticks
- crunchy, crispy, Nuggets, Recipe, tempeh, Tempeh sticks, vegan, vegetarian
approx. 40 min.
Crunchy tempeh sticks
Number of portions
-
For the tempeh sticks
- 0.5 Pck. tempeh BBQ
- 12.5 ml oat milk
- 0.5 tablespoon cornflour
- 1 tablespoon soy sauce
- Panko breadcrumbs For the oven vegetables
- 125 g potatoes (e.g. purple potatoes)
- 0.25 Hokkaido pumpkin
- As desired: Carrots, kohlrabi, peppers, zucchini, onions, ...
- 0.25 EL Oil
- Salt, pepper For the herb quark
- 37.5 (Soy) curd cheese
- 0.25 tsp herbs
Description
You've never eaten tempeh this crunchy! With this delicious breading, tempeh becomes a crunchy highlight in any dish.
Preparation
Mix the oat milk with the soy sauce and stir in the cornflour. Put the panko breadcrumbs (alternatively, you can also use normal breadcrumbs, cornflakes or oat flakes) in a bowl.
Cut the tempeh into sticks or any other desired shape and dip into the marinade one after the other and roll in the breadcrumbs.
Heat enough oil in a pan and fry the breaded tempeh sticks on both sides until crispy and golden brown.
Cut the vegetables into pieces and place on a baking tray. Oil a little and sprinkle with salt and pepper. Bake the vegetables at 200 °C for about 30 minutes.
Mix the quark with the herbs and spices.
