1 kohlrabi peeled and finely sliced
2 tbps of vinegar
1 tbsp of soya sauce
1 tbsp of chilli pepper powder
1 tsp of curry
1 tbsp of honey or agave sirup
1 tsp of potato starch
1 tsp of tapioca
1 cup of water
1 cup of dried okara (can be replaced by breadcrumbs).
Prepare the marinade. Heat the honey if it is too thick.
Delay in a plate with the slices of kohlrabi. Be sure all the slices are covered with the sauce.
Set in the fridge for one hour.
Prepare the egg replacer.
In a pan heat the ingredients stirring continuously for three minutes until thick.
Coat each slice of vegetable in the egg replacer, then in the okara (or breadcrumbs).
In a preheated oiled frying pan, cook the breaded vegetables both side and set aside.
It can be kept warm in a preheated oven at 150°C/300°F.
Comment: you can change kohlrabi with carrots, potato, courgette, aubergine, seitan, soya cotelette.