Vegan kohlrabi fries with tempeh skewers

Crispy oven-baked kohlrabi fries with high-protein tempeh skewers. A vegan, low-carb dinner for every day with a peanut and soy marinade.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 420 kcal per serving
• Protein: 24 g
• Fat: 28 g
• Carbs: 12 g

Ingredients

• 2 kohlrabi
• 200g tempeh
• 1 tbsp peanut butter
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp paprika
• 2 tbsp soy sauce

Method

You’ll need: oven · baking tray · chopping board · knife

1. Peel the kohlrabi and cut it into even fries.
2. Toss the fries with the olive oil and paprika and bake them on a baking tray at 210 °C (190 °C fan) for 25 minutes in total until crisp.
3. Cut the tempeh into cubes and thread them onto wooden skewers.
4. Whisk the soy sauce, peanut butter and apple cider vinegar together to make a marinade.
5. Brush the tempeh skewers generously with the marinade.
6. Put the skewers in the oven with the fries for the last 15 minutes.
7. Serve the finished fries with the hot skewers.

Good to know

Fancy oven fries for a change? Kohlrabi turns into wonderfully spicy sticks in the oven, nicely paired with marinated tempeh.

Swaps

Kohlrabi → celeriac (different flavour) Tempeh → smoked tofu (not fermented) Peanut butter → almond butter (if you need to avoid peanuts; contains tree nuts) Apple cider vinegar → lemon juice (fresher)

Cooking tips

Dry the kohlrabi fries really well before adding the oil. That way they turn much crispier in the oven.

Storage

Eat the fries straight away; the marinated tempeh easily keeps in the fridge for up to three days.

Allergens

Contains soya and peanut. Contains: gluten (soy sauce).

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