Vegan Schnitzel

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

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-schnitzel 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).

The base: TVP

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) is a great alternative!

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: chickpea flour, water, salt, sriracha sauce
• for the breading: fine breadcrumbs, panko flakes (if you don’t have panko flakes, add more fine breadcrumbs), sesame seeds (optional), spices, and dried rosemary (optional)

The basic steps

Step 1: Cook the TVP slices until soft, then gently press excess water out of them.

Step 2: Coat the TVP slices in egg replacement made out of chickpea flour, water, salt, and sriracha sauce.

Step 3: Coat the TVP slices in breading consisting out of fine breadcrumbs, panko flakes, sesame, spices, dried rosemary.

Step 4: In a large pan, heat enough oil to cover the pan and pan-fry the vegan schnitzel until golden brown. 

Step 5: Then flip, and pan-fry the other side until golden brown as well. Aaaand they’re done! 

My favorite sides dishes for Schnitzel are rice with peas and potatoes coated in vegan butter and sprinkled with parsley.

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 chickpea flour (alternatively all-purpose 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 chickpea 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) :)

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)

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