Recipe for a vegan Kohlrabi Schnitzel with crushed toasted pumpkin seeds in the breadcrumb coating. It’s a traditional Austrian dish made vegan!
I had to look up was Kohlrabi was in English, because I didn’t know and found that it is also called Kohlrabi, some say cabbage turnip or german turnip.
My Austrian instinct totally came through in this recipe – I mean – Schnitzel anyone? It is such a great way to prepare Kohlrabi and I liked it a lot!
I added some crushed pumpkin seeds and white sesame seeds into the breadcrumbs – delicious!
Serve Kohlrabi Schnitzel with…
I ate it with parboiled rice and salad and the combination was great. Although the classic sides of rice and potatoes would be awesome as well (these are my go-to-sides for vegan schnitzel made with TVP).
This breaded Kohlrabi Schnitzel is also absolutely delicious in a burger! Check out the Kohlrabi Schnitzel Burger I made!
I think I’ve never had Kohlrabi Schnitzel before, although it is not an unusual dish in Austria. I remember that my grandmother used to make these sometimes but I wasn’t the biggest fan of vegetables. Actually, I didn’t eat most vegetables until I was 17! Can you believe it?! Now I couldn’t live without veggies. I’m rediscovering a lot of different vegetables right now and I love to eat seasonally so of course, I had to try it.
- 1 large Kohlrabi
- 2 tablespoons all-purpose-flour (you can sub it with besan or soy flour)
- 1 teaspoons paprika powder
- 1 teaspoon salt
- 2 tablespoons bread crumbs
- a few pumpkin seeds (optional)
- 1 teaspoon sesame seeds (optional)
- 1 tablespoon olive oil
- In a large pot bring water to a boil.
- Take any additional leaves off the Kohlrabi and wash it. Cut the Kohlrabi in slices (about 1/3 inch) and around the slices with a veggie peeler to remove the outer layer. Place them in the hot water, reduce the heat to medium-high. Let them cook for about 8 minutes.
- Meanwhile mix the flour with three tablespoons of water and add 1/2 teaspoon of salt & 1/2 teaspoon of paprika powder (it should have an egg-like consistency, add more water or flour to achieve that).
- Pour the breadcrumbs on a plate and add 1/2 teaspoon of salt, 1/2 teaspoon of paprika powder, also add in crushed pumpkin seeds and the sesame if you like.
- When the Kohlrabi Slices are a bit softer, place them first in the flour-water mixture, then in the breadcrumbs-mixture and set them aside.
- In a large pan heat the olive oil and add in the Kohlrabi Schnitzel. Let them fry on medium-high heat for about 5 minutes per side.
- They should be golden on both sides.
- After frying, put them on a paper towel to remove excess oil and enjoy!
The Kohlrabi Schnitzel is great with rice or cooked potatoes, salad or in a bun!
If you give this vegan Kohlrabi Schnitzel a try I’d love to hear how it went! Leave a comment, rate the recipe, post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3