Vegan Schnitzel – a veganized version of a classic Wiener Schnitzel. Check out a new and modern turn on the traditional Austrian cuisine.
As an Austrian, schnitzel was part of my childhood. Therefore when I went vegan I looked for something that can be my equivalent of the traditional schnitzel. And I found it by using these TVP slices (picture below) for a base for the vegan schnitzel.
I usually make a big batch of these mini-schnitzel and use half of them immediately (they taste soft as chicken) and the other half of them cold in a burger or for a cold plate (they’ll get a more pork-like texture).
Watch how to make vegan Schnitzel – Recipe Video (2 min)
Here’s a video on how I made the vegan Schnitzel! Hope you like it. :)
This is TVP (Textured Vegetable Protein) – the base product we’re working with in 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).
- 6 TVP slices (Vegan TVP Chicken Slices)
- enough canola oil to cover the pan
- 1/3 cup chickpea flour , sifted
- 1/3 cup water
- 1/8 teaspoon salt
- 1/4 teaspoon sriracha sauce
- 1/2 cup breadcrumbs or panko flakes
- 1 teaspoon white sesame seeds
- 1/2 teaspoon salt
- 1/4 teaspoon paprika powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried rosemary
- Heat water in a big 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.
- In a bowl, mix the chickpea flour, water, 1/8 teaspoon salt and sriracha (it should have the consistency of an egg, add more water or flour if needed). In another bowl mix the breadcrumbs (or panko flakes), sesame, dried rosemary, garlic powder, onion powder, paprika powder and 1/2 teaspoon salt.
- Put one TVP slice after another first in the egg alternative mixture, then in the breadcrumbs.
- When all TVP slices are coated you can put them in a large hot pan with enough canola oil so the whole pan is coated. Turn them once the side is golden and crispy.
- Pan-fry it on the other side for 3-4 minutes.
- Serve with parsley potatoes and rice for example and enjoy!
If you give this vegan Schnitzel a try I’d love to hear how it turned out for you! Leave a comment or 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
Oder in der Vorratspackung ;) http://www.alles-vegetarisch.de/fleischersatz-vegan-medaillon-pflanzlich-ohne-weizen-eiweiss-vorrat,art-882
Hi Ben! Danke für den Link! Mit der Menge könnte man gleich ein eigenes veganes Restaurant eröffnen :D
This looks so good, Bianca!
Thank you so much, Becky. I’m glad you like it ^.^
It really does look like meat :O Craziness!!!!! (crazy awesomeness!)
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.
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.
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 :)
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!
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
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. :)
Thank you. I’ll let you know when I try it.
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.
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.