Breaded Tempeh Schnitzel with Braised Red Cabbage and Pears

This is a very nice fall or winter meal. It’s an adaptation of a traditional German meal.

Breaded Tempeh Schnitzel with Braised Red Cabbage and Pears

Serving Size: 4

Ingredients:

for the red cabbage:

  • 1 small head red cabbage approx. 1 pound, finely shredded
  • 2 ripe pears, pealed and cut into chunks
  • 1 small knob fresh ginger
  • 1 & 1/2 cups vegetable bouillon
  • 3 tablespoons balsamic vinegar
  • 1/4 cup walnuts, chopped

for the tempeh Schnitzels:

  • 1 block tempeh, about 1 pound, sliced in 1/4 inch slices
  • 1/4 cup flour mixed with water
  • 3/4 cup fine dried breadcrumbs
  • pinch salt and pepper
  • pinch of Italian seasonings
  • pinch of taco seasonings (optional)
  • oil for frying
  • lemon wedges

Red Cabbage

Directions:

to make the cabbage:

  1. Finely shred the red cabbage.
  2. Peel and cut the pears.
  3. Peel and mince or grate the ginger.
  4. Make the vegetable bouillon using boiling water and 1 vegetable bouillon cube.
  5. Place the red cabbage, pears, balsamic vinegar and vegetable bouillon in the pot.
  6. Bring to a boil, then reduce to a simmer.
  7. Stir from time to time.
  8. Cook until the red cabbage is tender – 30 to 40 minutes.

to make the tempeh Schnitzel:

  1. Cut the tempeh into a block and then slice into approximately 1/4 inch thick “fillet”.
  2. Using a shallow plate, mix the flour with water to make a thin batter.
  3. In a second deeper plate, mix the dried breadcrumbs with the seasonings.
  4. Dredge each tempeh fillet in the flour and water mixture to coat both sides evenly.
  5. Next, dredge the same tempeh through the breadcrumb mixture to evenly coat the tempeh in breadcrumbs.
  6. Do the same for each tempeh fillet.
  7. Heat the oil in a large frying pan.
  8. Fry the tempeh fillets – schnitzels until golden brown on each side.
  9. Serve the tempeh schnitzel garnished with a lemon wedge (to juice over the schnitzel while eating) and with red cabbage on the side. We enjoyed these with boiled new potatoes.

11 comments on “Breaded Tempeh Schnitzel with Braised Red Cabbage and Pears

  1. Hi Mandee,
    Thank you for your comment. Yes, I feel very fortunate that my husband takes such lovely photos of the delicious meals I make. This was a really good meal, each part was good and they were delicious altogether. I hope you give the meal a try.

  2. Hi Inventive Vegan,
    Thank you for your nice comment. This was a very tasty meal. In fact, we have quite a few German recipes online, and more will be coming. We have these already: Rhenish Fava Bean Stew, Celeriac cutlets, Vegan Westphalian Ambrosia and Kale and Potato Hash (Grünkohl in German).
    This weekend I’m planing to make Zwiebelkuchen as Federweißer is now available. Do keep checking back for more nice German recipes there will be more I am sure :-)

  3. Wow, this looks so much like the schnitzel’s I had in Germany (pre-vegan of course). This looks amazing. I will have to save this recipe and make it soon…before the end of fall. I wonder if it will work with firm tofu (I am not a fan of tempeh)?

  4. Hi Rhona,
    Thank you for your nice comment. Yes, you could do it with tofu…it wouldn’t be quite the same. What is really really good are these snitzel or cutlets.. Celeriac cutlets. They are one of our favorites, and really do also give a texture and feeling of the wiener snitzel of Germany.

  5. This looks amazing! I even have some red cabbage in the fridge to make this….I just put my tempeh in the freezer, but I think I know what to do with it now :)

  6. Hi Tanya,
    Thank you for your comment. I must admit- it tasted as great as it looks… We will be having this often over the winter. I hope you enjoy it as much as we have.

  7. As I’m a tempeh maker I’m impressed that you don’t suggest overcooking the tempeh as a lot of recipes do. Sounds very tasty.
    Note that the cabbage part of your recipe does not state when to add the ginger.

  8. Hi Booho,
    Thank you for your comment…and “heads up on the ginger. Actually..in general, I find that many things are overcooked- vegetables in particular. And, also foods that have already been processed, as tempeh. I have made tempeh in the past and am aware of the “cooking” fermenting process. We are living in a cold climate at the moment, thus tempeh making is challenging, and I must admit, easier to purchase. i will check the recipe about the ginger– thank you. I hope you try the recipe, it is really tasty.

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