Kohlrabi Schnitzel with Sweet Pea Purée (Vegan)
Crispy vegan kohlrabi schnitzels with sweet pea purée.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Main course
- Cuisine: Austrian
Ingredients
Scale
For the schnitzels:
- 1 lb kohlrabi (450g)
- 1/3 C breadcrumbs
- 1 tbsp flour
- 2 tsp cornstarch
- 2 tsp chickpea flour
- Kala Namak to taste
- black pepper to taste
- 2 tbsp water
- oil for cooking
For pea purée:
- 1 C sweet peas
- 1 shallot, diced
- 1 garlic clove, minced
- pinch of salt
- black pepper to taste
- 4 tbsp plant milk
- vegan butter or oil for cooking
Instructions
- First peel kohlrabi and cut it into 1/2-inch “schnitzels”. Bring a pot with water to boil and cook kohlrabi for 10 minutes. Then drain and let it cool.
- Meanwhile heat vegan butter or oil in a pan over medium heat. Sauté shallot until soft and add garlic. Stir for a minute. Now add sweet peas and cook for 5 minutes if using frozen or 3 minutes if using fresh.
- Transfer sautéed peas into a blender along with salt, pepper and plant-based milk. Start with 1 tablespoon at a time and blend until you reach desired smooth consistency.
- Set pea purée aside and prepare the breading. Mix 1 tablespoon of flour and breadcrumbs in one bowl and cornstarch, chickpea flour, Kala Namak, pepper and water in separate bowl.
- Again heat generous amount of oil in a pan (make sure it’s clean lol) over medium to high heat.
- Dip kohlrabi schnitzel into a chickpea mixture, then into the breadcrumbs and coat it evenly. Fry for few minutes on each side until golden and crispy. Remove from the pan and place onto a plate lined with paper towels to absorb excess oil. Repeat with the rest of kohlrabi.
- Serve with sweet pea purée, coleslaw and slice of lemon.
Nutrition
- Calories: 243
- Sugar: 7.6g
- Sodium: 239mg
- Fat: 10.3g
- Saturated Fat: 1.4g
- Carbohydrates: 32.8g
- Fiber: 8.5g
- Protein: 7.9g
- Cholesterol: 0mg