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You are here: Home / Recipes / Main Dishes / Vegan Schnitzel

Vegan Schnitzel

Published: Apr 9, 2019 Updated: Sep 10, 2020 · This post may contain affiliate links ·

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Vegan Schnitzel with TVP

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.

vegan schnitzel served with rice & peas, and potatoes

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).

TVP slices for making vegan Schnitzel
TVP slices

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

cooking tvp slices in water

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

coating tvp slices in egg substitute

Step 2: Coat the TVP slices in egg replacement made out of chickpea 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.

breaded tvp slices in a pan

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

golden brown breaded tvp slices in a pan

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

vegan schnitzel served with rice & peas, and potatoes

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) :)

vegan tvp schnitzel
vegan schnitzel with black sesame seeds in the breading

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

vegan schnitzel served with rice & peas, and potatoes

Vegan Schnitzel

Elephantastic Vegan
Recipe for vegan Schnitzel made with TVP (Textured Vegetable Protein). So delicious! All vegetarian, vegan and plant-based.
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Austrian, Vegan
Servings 2 (6 schnitzel)
Calories 156 kcal

Ingredients
 
 

  • 6 TVP slices (Vegan TVP Chicken Slices)
  • enough canola oil to cover the pan

Ingredients for the egg alternative

  • 1/3 cup chickpea flour , sifted
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon sriracha sauce

Ingredients for the breading

  • 1/2 cup fine breadcrumbs
  • 1/4 cup panko flakes
  • 2 teaspoons white sesame seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon dried rosemary

Instructions
 

  • 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, whisk together the ingredients for the ‘egg’ alternative (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.
  • 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!

Video

Nutrition

Calories: 156kcalCarbohydrates: 141gProtein: 6gFat: 61gSaturated Fat: 15gSodium: 865mgPotassium: 198mgFiber: 61gSugar: 62gVitamin A: 125IUCalcium: 46mgIron: 6.6mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Vegan in Warsaw, Poland
Next Post: Vegan Fried Rice with “Egg” »

Reader Interactions

Comments

  1. Becky Striepe

    June 1, 2016 at 6:45 pm

    This looks so good, Bianca!

    Reply
    • Bianca

      June 1, 2016 at 8:53 pm

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

      Reply
  2. Rebecca Strength and Sunshine

    June 6, 2016 at 12:18 am

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

    Reply
    • Bianca

      June 8, 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.

    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

      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.

        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
  4. Nataša

    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

      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

        June 19, 2016 at 2:17 pm

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

        Reply
  5. Jahna

    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

      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

    September 5, 2017 at 5:16 pm

    Hello! What brand of TVP slices do you use?

    Reply
    • Bianca

      September 6, 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

    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

      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

        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

    November 5, 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

      November 6, 2017 at 6:35 pm

      Yeay! Glad you liked it :)

      Reply
  9. Lisa

    February 1, 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

      February 2, 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

    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

      April 3, 2018 at 4:23 pm

      sounds delicious! :)

      Reply
      • Rob

        April 6, 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
  11. Irene

    October 8, 2018 at 4:00 pm

    Can you put them in the oven instead of frying

    Reply
    • Bianca

      October 17, 2018 at 12:41 pm

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

      Reply
  12. Carmen Leira

    April 12, 2019 at 11:23 am

    Is the serving size on schnitzel or three??

    Reply
    • Bianca

      April 22, 2019 at 10:37 am

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

      Reply
      • Carmen Leira

        April 22, 2019 at 12:13 pm

        Thank you so much!!

        Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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