Schnitzel and Spaetzel! I saw a recent episode of Sandra Lee's show on Food Network which featured German food and my first thought was... I need to make this! This dinner had two major pieces to it: the Schnitzel and the Spaetzel.
I'm going to include both recipes here (modified from the ones that Sandra has on food network)which means that this will be a long entry.
Lets start with the schnitzel first as it can be kept warm in the oven (at 200) after you cook it. You are going to need the following ingredients:
1 package of Tempeh
1/2 cup of flour
1 cup of bread crumbs (I used panko)
2 eggs worth of Energ-G egg replacer
1 package of mushrooms (pre-sliced if you want to save time)
1/3 cup vegan sour cream
fresh ground pepper
3 cloves of garlic - diced
1 Tbsp vegan worcestershire sauce
2 cups of veggie stock
Turn the tempeh on edge and cut it into two long pieces, roughly 1/4" thick. Then cut these two long pieces into thirds, with the result of six pieces that are almost square in shape. Soak these in the veggie stock for about 15 minutes.
Save the stock for the mushroom gravy.
Heat enough oil to cover a medium frying pan over medium heat. Set up three bowls: one with the flour, one with the two eggs worth of replacer mixed with two additional Tbsps of water and the third with the breadcrumbs.
To the flour mixture add a healthy pinch of salt and some freshly ground pepper. To this I also added a quick shake of onion powder and garlic powder (don't they belong in almost everything?).
Dredge each piece of tempeh first in the flour, then in the egg mixture, then in the bread crumbs and place in the pan. I was able to fit all six pieces in my pan at once.
Cook until the bottom side is golden brown and flip (10-15 minutes). Once done, remove from the pan, place on paper towels and keep in the oven at 200 degrees.
In the same pan add the garlic (and a little more oil if there is none left). Once lightly golden, add your mushrooms and cook down until most of the moisture is gone.
Add one cup of the veggie stock and reduce by a third. Add the worcestershire sauce and stir. Remove from the heat and add the sour cream. Stir to combine and serve over the pieces of schnitzel.
I would make the gravy last, while your spaetzel is cooking to avoid over cooking the gravy or having it cool too much.
Spaetzel - these are essentially small (very small) dumplings. Ingredients:
2 cups flour
1 tsp kosher salt
2 large eggs worth of Ener-G egg replacer and water
1 tsp garlic powder
1 tsp onion powder
In a large bowl mix together the flour, salt and both powders. In another bowl mix the egg replacer and then mix the egg replacer in with the dry ingredients and stir together until combined in a batter.
Over high heat, bring a pot of water to a boil. Once boiling, pour half of the batter into a colander and hold the colander over the pot of water. (don't let the colander get into the water).
Use a spatula to push the batter through the colander into the water. Once all the batter is through, use a slotted spoon to remove the floating dumplings onto a baking sheet.
Once all of the dumplings have been removed, repeat with the second half of the batter.
Heat 2 tbsps of oil in a pan over medium high heat and quickly pan fry the dumplings until they are golden brown. Sprinkle with salt and freshly ground pepper while the dumplings are in the pan.
I served this with some freshly steamed broccoli and some sauerkraut.