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Vegan Schnitzel – a veganized version of the classic Wiener Schnitzel. Textured vegetable protein is 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 usuallymake a big batch of these mini-schnitzels and use half of them immediately (they taste soft – reminding me more of chicken) andthe other half of them cold ina burger or for a cold plate (they’ll get a more pork-like texture). So if you want that too, make sure you double the recipe.
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 textureis so meat-like andyou 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) or this Vegan Kohlrabi Schnitzel are great alternatives!
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:
- flour (wheat flour or chickpea flour)
- water
- kala namak (or regular salt)
- sriracha sauce (optional)
- for the breading:
- fine breadcrumbs
- panko flakes (if you don’t have panko flakes, add more fine breadcrumbs)
- sesame seeds (optional)
- spices (I use chicken seasoning consisting of salt, paprika powder, garlic powder, and onion powder)
- dried rosemary (optional)
The basic steps
My favorite side dishes for Schnitzel are rice with peas and oven baked potato slices.
You can also serve it with:
- Buttery Parsley Potatoes
- Pan-Roasted Brussels Sprouts in Soy Sauce
- Kalettes / Flower Sprouts
- Vegan Mashed Potatoes with onions and garlic
- Homemade Crinkle Cut Fries
- Potato Wedges with Za’atar
- Stovetop Vegan Mac and Cheese
- Oven-Baked Sweet Potato Slices
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 all-purpose wheat flour (alternatively chickpea 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 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)
Love it? Rate it!
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
Elephantastic Vegan
Recipe for vegan Schnitzel made with TVP (Textured Vegetable Protein). It's so delicious and tastes just like the real deal!
4.80 from 10 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Austrian, Vegan
Servings 2 (6 schnitzel)
Calories 337 kcal
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
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
Calories: 337kcalCarbohydrates: 46gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 574mgPotassium: 196mgFiber: 5gSugar: 2gVitamin A: 86IUVitamin C: 1mgCalcium: 225mgIron: 6mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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