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).
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
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.
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Cheers, Bianca
Vegan Schnitzel
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
Estimated Nutrition Info
This post was first published in June 2016. Updated in April 2019.
Becky Striepe
This looks so good, Bianca!
Bianca
Thank you so much, Becky. I’m glad you like it ^.^
Rebecca Strength and Sunshine
It really does look like meat :O Craziness!!!!! (crazy awesomeness!)
Bianca
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.
J.
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.
Bianca
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 :)
J.
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!
Nataša
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
Bianca
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. :)
Nataša
Thank you. I’ll let you know when I try it.
Jahna
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.
Bianca
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.
Laura
Hello! What brand of TVP slices do you use?
Bianca
I use vantastic foods. I’ve linked to the ones I use in the recipe ingredients. You can even order them online.
Taimy
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. ;)
Bianca
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!
Chloe
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.
Olivia
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!
Bianca
Yeay! Glad you liked it :)
Lisa
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.
Bianca
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 :)
Rob
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!
Bianca
sounds delicious! :)
Rob
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
Irene
Can you put them in the oven instead of frying
Bianca
I haven’t tried that. They might turn out too dry.
Carmen Leira
Is the serving size on schnitzel or three??
Bianca
The serving size and estimated nutritional info is for 3 schnitzel per person.
Carmen Leira
Thank you so much!!