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vegan schnitzel served with rice & peas, and potatoes

Vegan Schnitzel

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


  • 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


  • 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!



Calories: 156kcal | Carbohydrates: 141g | Protein: 6g | Fat: 61g | Saturated Fat: 15g | Sodium: 865mg | Potassium: 198mg | Fiber: 61g | Sugar: 62g | Vitamin A: 125IU | Calcium: 46mg | Iron: 6.6mg