Elephantastic Vegan

  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Lifestyle
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Main Dishes

Vegan Schnitzel

Published: Feb 3, 2023 by Bianca · This post may contain affiliate links · 34 Comments

48.1K shares
  • Facebook343
  • Email
Jump to Recipe Jump to Video
Vegan Schnitzel
Vegan Schnitzel

Vegan Schnitzel - a veganized version of the classic Wiener Schnitzel. Textured vegetable protein is the perfect base for our schnitzel because it has an excellent meat-like texture.

Vegan Schnitzel

As an Austrian, Schnitzel was part of my childhood. I even had phases where I practically lived off that stuff.  Therefore, when I went vegan I looked for something that could be my equivalent of the traditional schnitzel. And I found it by using TVP slices as a base for the vegan schnitzel.

I usually make a big batch of these mini-schnitzels and use half of them immediately (they taste soft - reminding me more of chicken) and the other half of them cold in a burger or for a cold plate (they'll get a more pork-like texture). So if you want that too, make sure you double the recipe.

Vegan Schnitzel

The base: TVP

TVP slices for making vegan Schnitzel
TVP slices

This is TVP (Textured Vegetable Protein) - the base product we're working with for this recipe. I really love this stuff as a meat alternative, because the texture is so meat-like and you can store it for months.

I've written a whole guide about TVP (what it is and how to use it). Definitely, check it out if you want to learn more about it and I've also included my favorite recipes using TVP in that guide.

Alternative: If you can't get your hands on TVP slices, this Seitan Schnitzel (with homemade Seitan) or this Vegan Kohlrabi Schnitzel are great alternatives!

How to make Vegan Schnitzel

The ingredients

You only need a couple of ingredients to make this vegan schnitzel:

  • TVP slices
  • frying oil
  • for the egg replacement:
    • flour (wheat flour or chickpea flour)
    • water
    • kala namak (or regular salt)
    • sriracha sauce (optional)
  • for the breading:
    • fine breadcrumbs
    • panko flakes (if you don't have panko flakes, add more fine breadcrumbs)
    • sesame seeds (optional)
    • spices (I use chicken seasoning consisting of salt, paprika powder, garlic powder, and onion powder)
    • dried rosemary (optional)

The basic steps

cooking tvp slices in water
Step 1: Cook the TVP slices until soft, then gently press the excess water out of them.
coating tvp slices in egg substitute
Step 2: Coat the TVP slices in egg replacement made out of flour, water, salt, and sriracha sauce.
coating tvp slices in breading
Step 3: Coat the TVP slices in breading consisting out of fine breadcrumbs, panko flakes, sesame, spices, dried rosemary.
vegan schnitzel in pan
Step 4: In a large pan, heat enough oil to cover the pan and pan-fry the vegan schnitzel until golden brown. 
vegan schnitzel in pan
Step 5: Then flip, and pan-fry the other side until golden brown as well. Aaaand they're done! 
Vegan Schnitzel

My favorite side dishes for Schnitzel are rice with peas and oven baked potato slices.

You can also serve it with:

  • Buttery Parsley Potatoes
  • Pan-Roasted Brussels Sprouts in Soy Sauce
  • Kalettes / Flower Sprouts
  • Vegan Mashed Potatoes with onions and garlic
  • Homemade Crinkle Cut Fries
  • Potato Wedges with Za’atar
  • Stovetop Vegan Mac and Cheese
  • Oven-Baked Sweet Potato Slices

How to get the breading to stick without eggs

Breading TVP or any other meat replacements, tofu, veggies, etc. without eggs is not hard at all.

For the egg alternative, I mix together all-purpose wheat flour (alternatively chickpea flour does work too), water, salt, and sriracha (optional) until it reaches an egg-like consistency.

You can check out the detailed ratios below in the recipe. If the egg replacement is too thick, you can always add more water. If it's too thin, add more flour.

Then dip the cooked TVP slices or whatever you want to bread in the egg replacement before you coat it in panko flakes or breadcrumbs.

Works like a charm! No one needs eggs for that (or for anything for that matter) :)

Vegan Schnitzel
The texture of the TVP slices is perfect for schnitzel!

More Veganized Austrian Recipes

  • Seitan Schnitzel (Schnitzel made with homemade seitan as a base)
  • Kohlrabi Schnitzel (Schnitzel made with kohlrabi as a base)
  • Austrian Pancake Soup (Fritattensuppe)
  • Cheesy Spaetzle (Käsespätzle)
  • Potato Cheese Spread (Kartoffelkäse)
  • Bread Dumplings (Semmelknödel)

Love it? Rate it!

I hope you’ll enjoy this veganized version of the classic Wiener Schnitzel as much as I do!

Let me know if you give this recipe a try! I’d love to hear how it turns out for you.

If you don’t want to miss out on new recipes, subscribe to my weekly newsletter and follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Schnitzel

Vegan Schnitzel

Elephantastic Vegan
Recipe for vegan Schnitzel made with TVP (Textured Vegetable Protein). It's so delicious and tastes just like the real deal!
4.80 from 10 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Austrian, Vegan
Servings 2 (6 schnitzel)
Calories 337 kcal

Ingredients
 
 

  • 6 TVP slices (Vegan TVP Chicken Slices)
  • enough frying oil to cover the pan (e.g. canola oil, rapeseed oil, corn oil)

Ingredients for the egg replacement

  • ⅓ cup all-purpose wheat flour or chickpea flour
  • ⅓ cup water
  • ¼ teaspoon kala namak or regular salt
  • ¼ teaspoon sriracha sauce

Ingredients for the breading

  • ½ cup fine breadcrumbs
  • ¼ cup panko flakes
  • 2 tablespoons white sesame seeds
  • 2 teaspoons chicken seasoning *
  • ½ teaspoon dried rosemary

Instructions
 

  • Heat water in a big pan or pot and toss the TVP slices in there once it's boiling. When the TVP slices are soft, drain them and gently press the water out of them (this works best with a slotted spoon).
  • In a bowl, whisk together the ingredients for the 'egg' replacement (it should have the consistency of an egg, add more water or flour if needed).
    In another bowl, combine the ingredients for the breading.
  • Put one TVP slice after another first in the egg alternative mixture, then in the breadcrumbs.
  • Heat a large pan with frying oil (enough so that the bottom of the pan is coated) over medium to high heat. Place the breaded TVP slices into the oil and let them fry until they're golden brown, then flip them over and let them fry on the other side as well.
  • Once they are golden and crispy on both sides, they are ready to serve! They are delicious with rice & peas and oven-baked potato slices.

Video

Notes

*If you don't have chicken seasoning, use ½ teaspoon salt, ¼ teaspoon paprika powder, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, ⅛ teaspoon pepper.

Nutrition

Calories: 337kcalCarbohydrates: 46gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 574mgPotassium: 196mgFiber: 5gSugar: 2gVitamin A: 86IUVitamin C: 1mgCalcium: 225mgIron: 6mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
48.1K shares
  • Facebook343
  • Email

Comments

    4.80 from 10 votes (7 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Becky Striepe says

    June 01, 2016 at 6:45 pm

    This looks so good, Bianca!

    Reply
    • Bianca says

      June 01, 2016 at 8:53 pm

      Thank you so much, Becky. I'm glad you like it ^.^

      Reply
  2. Rebecca Strength and Sunshine says

    June 06, 2016 at 12:18 am

    It really does look like meat :O Craziness!!!!! (crazy awesomeness!)

    Reply
    • Bianca says

      June 08, 2016 at 4:08 pm

      Hahaha :D Yes, it does!
      While some people find it weird to make something that looks & tastes like meat, I really enjoy experimenting around with plant-based ingredients.

      Reply
  3. J. says

    June 18, 2016 at 9:38 pm

    I just came across your recipe on Pinterest and I really liked the idea of vegan schnitzel but TVP is totally wrong in any recipe as the soy shouldn't be consumed by humans :0). It really doesn't matter if the soy is organic or not and if Asians use it a lot (as I am told often)... it is still not good for our consumption.
    You have great ideas and recipes and I enjoy reading them so please do not take my soy comment personally.

    Reply
    • Bianca says

      June 19, 2016 at 11:05 am

      Thank you for your valuable input! I'm glad you commented about this issue, because I secretly love questioning what I eat and getting more knowledge about it.
      I actually researched quite a lot about soy in general and it put me in the position where I'm okay with soy - in moderation.

      So, now you've got me thinking about the TVP. I read a few articles and the arguments against TVP were:
      1) "If we really want a product to resemble or mimic some “meat”, we have to realize that in 9 out of 10 cases it is healthier to eat the real meat"
      2) "why on Earth would you want your food to resemble an animal product"
      3) "soybeans are routinely processed with hexane (a petroleum chemical), in order to convert them into TVP."
      4) TVP is highly processed.

      Citations
      1, 2, 3 http://www.evolvingwellness.com/post/what-you-need-to-know-before-you-eat-textured-vegetable-protein-tvp
      5 http://www.yourdailyvegan.com/tvp/

      What's your reason to stay away from TVP? Have I missed anything I should be concerned about?
      I have to say that the arguments I found against TVP are not putting me off completely. 1 - doesn't count for me because eating meat is not an option for me, ethically. 2 - I hate that argument. I never stopped eating meat because I didn't like it, but because I don't want an animal die to be on my plate. So I enjoy making traditional meals with meat in a plant-based version. 3 - there are only trace amounts of hexane left so I'm not too concerned about this (5). 4 - yes, it's processed but I don't feel there is anything wrong with that when eaten in moderation.
      Your insights would be appreciated :)

      Reply
      • J. says

        June 21, 2016 at 7:26 am

        I am so very glad that you took the time to follow up and research the question. We should be intrigued and inquisitive when it comes to such important issue of our well being. They say we are what we eat and I started to believe it some years ago while I was really sick. I started to pay attention and I must say that in 6 years I do not take any medication (not even for cold or headache) and I feel healthier, alert and ever so energetic in my 50-ties than ever before.
        The main thing no one wants us to know about soy is that it was planted as in between crops type of weed to give the earth break from producing valuable crops and soy was always considered "a weed" regardless if it's grown organically - it's non-suitable for human consumption but Asians eat it so we follow... THANK YOU again for your wonderful efforts! Sending the best of luck your way!

        Reply
      • KarmaKiss says

        June 29, 2021 at 12:02 am

        @J., Apples, sesames, & chickpeas (just to name a few) of any type or form make me ill. I found out through DNA sensitivity testing that I should not consume those ingredients. I feel so much better now. I do eat soy TVP on a regular basis and feel great! I also think food can only be so many shapes so I don’t consider a round tvp food being a symbol of a meat item. It’s just food.

        Reply
  4. Nataša says

    June 19, 2016 at 1:09 pm

    Hay! Another interesting recipe and idea. I think I will try to make it with tofu or seitan. What do you think? I haven't seen such vegetable proteins in our stores yet.
    Nataša

    Reply
    • Bianca says

      June 19, 2016 at 1:48 pm

      Hi Nataša!
      Yes, I've noticed that the availability of tvp or soy protein as it's often called is VERY different around the globe. I had to order it online for a couple of years, but now we have different forms (granule, slices, strips, even beef-type ones) in regular supermarkets. I think seitan would be a better alternative in terms of texture, but I've had breaded tofu in my Vegan Fish Burger recipe and it was really yummy too. :)

      Reply
      • Nataša says

        June 19, 2016 at 2:17 pm

        Thank you. I'll let you know when I try it.

        Reply
  5. Jahna says

    August 26, 2016 at 4:42 am

    This looks so good and makes me miss Germany! I'm adding this to our meal plan for next month! I must know how to make the potatoes as well.

    Reply
    • Bianca says

      August 26, 2016 at 8:35 am

      Yeay! I hope you like them. :)
      The potatoes are really easy to make - these are simple boiled potatoes tossed in vegan butter, fresh parsley and salt. So good and the perfect side-dish for the schnitzel.

      Reply
  6. Laura says

    September 05, 2017 at 5:16 pm

    Hello! What brand of TVP slices do you use?

    Reply
    • Bianca says

      September 06, 2017 at 6:33 pm

      I use vantastic foods. I've linked to the ones I use in the recipe ingredients. You can even order them online.

      Reply
  7. Taimy says

    September 21, 2017 at 6:33 pm

    This looks delicious. I am not sure if I will be able to find TVP on US, I had read in the comments that other people haven't been able to. I will check my local supermarket, maybe I am lucky and they have it already in my state.

    Also, those potatoes are looking so yummy, did you just boiled them? It looks like you put some sort of sauce on them. Can you please tell me how you did them. I love potatoes so much. ;)

    Reply
    • Bianca says

      September 25, 2017 at 6:43 pm

      Good luck on the search for the right kind of tvp, Taimy!
      The potatoes are super simple: Boil them, drain them, put them back in the pot. Add about 1 tablespoon of vegan butter, chopped parsley and salt. Toss them around to coat them on all sides. Easy peasy but sooo delicious!

      Reply
      • Chloe says

        November 29, 2017 at 8:45 pm

        You can definitely find tvp in the USA. If it’s not at your super market you can order it online on amazon Or Iherb.

        Reply
  8. Olivia says

    November 05, 2017 at 5:03 am

    Hello! I made this tonight with homemade seitan as the base and it was delicious. My partner and I visited Germany and (briefly) Austria in April and wanted a taste of that trip, so your recipe came in handy. Thanks!

    Reply
    • Bianca says

      November 06, 2017 at 6:35 pm

      Yeay! Glad you liked it :)

      Reply
  9. Lisa says

    February 01, 2018 at 1:27 am

    I'm allegic to soy. So I will try this with eggplant and portabela. I'm allegic to egg so I need to make the breading stick. What a great idea! Thank you.

    Reply
    • Bianca says

      February 02, 2018 at 9:56 am

      Hi Lisa,
      I even have a recipe for breaded eggplant on the blog: Eggplant Parmesan Sandwich. You might want to check it out :)

      And another option would be Kohlrabi Schnitzel. It doesn't have the texture of the TVP but it's delicious in its own way :)

      Reply
  10. Rob says

    March 30, 2018 at 1:14 pm

    I use to buy the TVPs from the shop, I boile and then roast it, served with bread, pilau containing roasted carrot oil and row onion. All this combination just tastes much stronger than proper sunny-side up eggs with the same raw onion. It's just crazy how we can dupe our brain to feel another's food taste!

    Reply
    • Bianca says

      April 03, 2018 at 4:23 pm

      sounds delicious! :)

      Reply
      • Rob says

        April 06, 2018 at 3:49 pm

        Wha' !?! Really think that? I thought you're gonna laugh and think I'm a kind of a savage living in a cave, as I still eat row onion in 2018! However, I think you did...for sure

        Reply
    • Kathryn Gannon says

      January 20, 2022 at 8:17 pm

      @Bianca, You're a nutter.

      Reply
  11. Irene says

    October 08, 2018 at 4:00 pm

    Can you put them in the oven instead of frying

    Reply
    • Bianca says

      October 17, 2018 at 12:41 pm

      I haven't tried that. They might turn out too dry.

      Reply
  12. Carmen Leira says

    April 12, 2019 at 11:23 am

    Is the serving size on schnitzel or three??

    Reply
    • Bianca says

      April 22, 2019 at 10:37 am

      The serving size and estimated nutritional info is for 3 schnitzel per person.

      Reply
      • Carmen Leira says

        April 22, 2019 at 12:13 pm

        Thank you so much!!

        Reply
  13. M says

    April 03, 2021 at 2:18 am

    Any suggestions for making this in an air fryer?

    Reply
  14. Agata says

    September 06, 2021 at 2:25 pm

    Hii, something that makes a huge difference when it comes to TVP is already cooking it with spices. Through the boiling part a lot of water goes into the „schnitzel”, so flavoring it with soy sauce, chicken or pork seasoning and bay leaves already makes a huge difference.❤️

    Reply
  15. Nancy says

    June 18, 2023 at 4:48 pm

    Hi, the link that you provided for the TVP slices is for 'chunks' and I couldn't find anything else?

    Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

More about me

Most popular recipes:

  • Vegan Falafel Curry
    Vegan Falafel Curry

  • Vegan Banana Bread Pancakes with Chocolate Chunks | ElephantasticVegan.com
    Vegan Banana Bread Pancakes with Chocolate Chunks (+Video)

  • Green Falafel with collard greens
    Vegan & Gluten-free Green Falafel

  • Vegan Breakfast Recipes
    12 Vegan Breakfast Recipes

As seen in...

Footer

↑ back to top

Follow Me

Subscribe

Sign up for my newsletter.

Quick Links

  • About the author
  • Contact
  • Privacy Policy

Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. While clicking these links won't cost you any extra money, they will help me keep this site up and running!

Copyright © 2025 Elephantastic Vegan

48.1K shares
  • 343

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.