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Kohlrabi Schnitzel
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Kohlrabi Schnitzel

Recipe for a vegan Kohlrabi Schnitzel with crushed toasted pumpkin seeds in the breadcrumb coating. It’s a traditional Austrian dish made vegan!
Course Main Course
Cuisine Austrian, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 171kcal
Author Elephantastic Vegan

Ingredients

  • 1 large kohlrabi
  • frying oil

Egg replacement

  • 1/4 cup all-purpose flour (you can sub it with besan or soy flour)
  • 1/2 cup water
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon salt

Breading

  • 1/3 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika powder
  • 1 teaspoon crushed pumpkin seeds (optional)
  • 1 teaspoon sesame seeds (optional)

Instructions

  • Take any additional leaves off the kohlrabi and wash it. Cut the kohlrabi in 4-6 slices (about 1/3 inch). Peel off the outer layer with a veggie peeler.
  • In a large pot, bring water to a boil and add the kohlrabi slices. Let them cook for about 10 minutes. They should start to get translucent in the center. Then drain, place them on paper towels to remove excess water and set aside to cool off.
  • In a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.
  • In another bowl, combine the ingredients for the breading.
  • When the kohlrabi slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.
  • In a large pan, heat the frying oil (the bottom should be covered with oil) and add in the breaded Kohlrabi Schnitzel. Fry them on medium-high heat for about 5 minutes per side. They should be golden and crispy on both sides.
  • After frying, put them on a paper towel to remove excess oil and enjoy!

Nutrition

Calories: 171kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1252mg | Potassium: 324mg | Fiber: 3g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 46.5mg | Calcium: 46mg | Iron: 1.7mg