Vegan Schnitzel

Recipe for vegan Schnitzel made with TVP (Textured Vegetable Protein). It's so delicious and tastes just like the real deal!

Course Main Course

Cuisine Austrian, Vegan

Prep Time 30

Cook Time 15

Total Time 45

Servings (6 schnitzel)

Calories 337kcal

Author Elephantastic Vegan

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

1/3 cup all-purpose wheat flour or chickpea flour
1/3 cup water
1/4 teaspoon kala namak or regular salt
1/4 teaspoon sriracha sauce

Ingredients for the breading

1/2 cup fine breadcrumbs
1/4 cup panko flakes
2 tablespoons white sesame seeds
2 teaspoons chicken seasoning *
1/2 teaspoon dried rosemary

US Customary - Metric

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 1/2 teaspoon salt, 1/4 teaspoon paprika powder, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon pepper.

Nutrition