Kohlrabi Schnitzel

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!

kohlrabi / german turnip / cabbage turnip

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!

Kohlrabi Schnitzel Burger

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.

Kohlrabi Schnitzel

Elephantastic Vegan

Recipe for a vegan Kohlrabi Schnitzel, Kohlrabi slices breaded in Breadcrumbs. One large Kohlrabi resulted in 7 Kohlrabi Schnitzel and we ate two for dinner per person (and the rest later in the evening).

5 from 3 votes

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Prep Time 5 mins

Cook Time 15 mins

Total Time 15 mins

Course Main Course

Cuisine Austrian, Vegan

Servings 2

Calories 171 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 large kohlrabi
• ▢ frying oil

Egg replacement

• ▢ 1/4 cup all-purpose flour (you can sub it with besan or soy flour)
• ▢ 1/3 cup water
• ▢ 1/2 teaspoon paprika powder
• ▢ 1/2 teaspoon salt

Breading

• ▢ 1/3 cup bread crumbs
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon paprika powder
• ▢ a few crushed pumpkin seeds (optional)
• ▢ 1 teaspoon sesame seeds (optional)

Instructions

 

• Take any additional leaves off the kohlrabi and wash it. Cut the kohlrabi in 4-6 slices (about 1/3 inch) and around the slices with a veggie peeler to remove the outer layer.
• In a large pot bring water to a boil and add the kohlrabi slices. Let them cook for about 8 minutes. Then drain and set aside to cool off.
• Meanwhile, in a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.
• In another bowl, combine the ingredients for the breading.
• When the kohlrabi slices are cold enough to handle, coat them first in the egg replacement, then in the breading and set them aside.
• In a large pan heat the frying oil (the bottom should be covered with 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!

Notes

The Kohlrabi Schnitzel is great with rice or cooked potatoes, salad or in a bun!

Nutrition

Calories: 171kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 1252mgPotassium: 324mgFiber: 3gSugar: 2gVitamin A: 520IUVitamin C: 46.5mgCalcium: 46mgIron: 1.7mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!