One of my goals for 2014 is to transition away from animal products a bit – that is, to eat vegan more often. With that in mind, I whipped up this beautiful vegan “schnitzel” – made from kohlrabi! – and paired it with tender beetroot gnocchi (it was my first time making homemade gnocchi!). My boyfriend and I loved it, and we’ll definitely be having it again. It’s great accompanied by simple greens and toasted pine nuts, as detailed below!

Recipe: Vegan Kohlrabi Schnitzel with Beetroot Gnocchi

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Rezept drucken
servings
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time
ZUTATEN:
  • 300 g high-starch potatoes
  • 250 g beetroot
  • 50 g spelt flour
  • 1 pinch salt*
  • 1/2 tsp nutmeg*
  • 4 tbsp olive oil*
  • 1 large Kohlrabi
  • 8 tbsp whole-grain flour
  • 8 tbsp whole-grain breadcrumbs
  • 2 tbsp pine nuts
  • 2 handfuls purslane or other green
ANLEITUNG:
  1. Peel potatoes and beetroot and cut into pieces. Boil for about 30–40 minutes, then drain and let cool before pressing through a potato ricer.
  2. In a bowl, combine riced beetroot and potatoes with flour, salt, and nutmeg and knead into a dough (the dough will be a little sticky).
  3. Flour a work surface and roll strips of dough into tubes as thick as a finger, then cut into pieces 1.5 cm long to form gnocchi. Press gnocchi with a fork.
  4. Cook gnocchi in boiling water until they float to the top. Remove and drain.
  5. Peel kohlrabi and cut into 3–5 cm thick slices. Boil for about 5 minutes.
  6. Mix whole-grain flour with a little water and your choice of seasonings in a deep plate. Lay out breadcrumbs on another plate.
  7. Dredge cooked kohlrabi slices in flour-water mixture, then in breadcrumbs. (At first, it will seem as though the flour-water mixture isn’t adhering to the kohlrabi slices that well – but add the breadcrumbs and I promise it will turn out fine!)
  8. Heat 2 tbsp olive oil in a pan and sauté kohlrabi schnitzels on both sides until golden brown.
  9. In a second pan, dry roast the pine nuts (no oil) for 1–2 minutes on medium heat, then set aside.
  10. Heat remaining 2 tbsp of olive oil and sauté gnocchi for 2–3 minutes.
  11. Sort, wash, and dry lettuce, remove stalks in necessary.
  12. Arrange gnocchi, kohlrabi schnitzel, salad, and pine nuts on two plates.
NOTIZEN:

Note: Because this recipe calls for a flour-water mixture instead of egg, the kohlrabi schnitzels are naturally vegan. :-)

 
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Enjoy! :-)

 

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