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Kohlrabi Schnitzel

Recipe for a vegan Kohlrabi Schnitzel, Kohlrabi slices breaded in Breadcrumbs. One large Kohlrabi resulted in 7 Kohlrabi Schnitzel and we ate two for dinner per person (and the rest later in the evening).
Course Main Course
Cuisine Austrian, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 171kcal
Author Elephantastic Vegan


  • 1 large kohlrabi
  • frying oil

Egg replacement

  • 1/4 cup all-purpose flour (you can sub it with besan or soy flour)
  • 1/3 cup water
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon salt


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


  • Take any additional leaves off the kohlrabi and wash it. Cut the kohlrabi in 4-6 slices (about 1/3 inch) and around the slices with a veggie peeler to remove the outer layer.
  • In a large pot bring water to a boil and add the kohlrabi slices. Let them cook for about 8 minutes. Then drain and set aside to cool off.
  • Meanwhile, 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, coat them first in the egg replacement, then in the breading and set them aside.
  • In a large pan heat the frying oil (the bottom should be covered with oil) and add in the Kohlrabi Schnitzel. Let them fry on medium-high heat for about 5 minutes per side. They should be golden on both sides.
  • After frying, put them on a paper towel to remove excess oil and enjoy!


The Kohlrabi Schnitzel is great with rice or cooked potatoes, salad or in a bun!


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