Vegan Schnitzel Recipe | Elephantastic Vegan (2024)

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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.

Vegan Schnitzel Recipe | Elephantastic Vegan (1)

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.

Vegan Schnitzel Recipe | Elephantastic Vegan (2)

The base: TVP

Vegan Schnitzel Recipe | Elephantastic Vegan (3)

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

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Vegan Schnitzel Recipe | Elephantastic Vegan (8)
Vegan Schnitzel Recipe | Elephantastic Vegan (9)

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) :)

Vegan Schnitzel Recipe | Elephantastic Vegan (10)

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.

If you don’t want to miss out on new recipes,subscribe to my weekly newsletterand follow me onInstagramandFacebook!

Cheers, Bianca

Vegan Schnitzel Recipe | Elephantastic Vegan (11)

Vegan Schnitzel Recipe | Elephantastic Vegan (12)

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

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Vegan Schnitzel Recipe | Elephantastic Vegan (2024)

FAQs

What can you use instead of eggs in schnitzel? ›

To keep the Schnitzel crispy, coat it in a batter made with soy milk and flour, cover it in bread crumbs, and deep-fry it in vegetable oil at the right temperature of 350°F or 180°C. What can you use instead of egg to bread a schnitzel? You can replace eggs with a batter made of soy milk and flour.

What is a vegan schnitzel made of? ›

This homemade vegan schnitzel recipe will take you straight back to childhood! They're created with a Seitan base, made with vital wheat gluten, chickpeas and tofu, and breaded with a delicious crumb coat that give them the perfect crunch!

How many carbs are in a vegan schnitzel? ›

Nutritional Information
Typical ValuesPer 100g
Carbohydrate15.8g
- sugars1.5g
Dietary fibre4.8g
Sodium375mg
8 more rows

What is a schnitzel made of? ›

Schnitzel (German: [ˈʃnɪt͡sl̩]) is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.

How do you bind breadcrumbs without eggs? ›

The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.

What does schnitzel mean in English? ›

a thin slice of meat, usually veal (= young cow) that is covered in egg and very small pieces of bread before being fried.

What's the difference between Wiener Schnitzel and schnitzel? ›

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Is seitan a vegan meat substitute? ›

Seitan is a plant-based meat substitute made from wheat gluten that mimics the flavor and texture of chicken. You can buy it in many health food supermarkets, or you can make it yourself.

What vegan food has the most carbs? ›

Aim to get most of your daily carbohydrates from nutrient dense, unrefined carbohydrate foods such as wholemeal bread, brown rice, oats, beans, chickpeas, lentils and fruits and vegetables.

Is vegan too many carbs? ›

Vegetarian and vegan diets can be heavy in carbs, from grains, bread, starchy vegetables, and fruits. However, following a low-carb vegetarian or vegan diet is entirely possible. The following are examples of foods rich in protein and fat, low in carbs, and free from animal products: tofu.

Is seitan high in carbs? ›

Nutritionally, tempeh and seitan are both high in protein, offering 20 and 25 grams per 100-gram serving, respectively. They're both low in carbs, containing only 6–7 grams per serving.

Why do Germans eat schnitzel? ›

Legend has it that Radetzky discovered a recipe for a breaded and fried veal cutlet during his travels in Italy, and brought it back to Austria where it became an instant hit. The dish quickly spread throughout Austria and Germany, and became a staple of traditional German and Austrian cuisine.

What is traditionally served with schnitzel? ›

Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels. Serve immediately with slices of fresh lemon and parsley sprigs. Serve with French fries, Spätzle or German potato salad, and a fresh leafy green salad.

What are the two types of schnitzel? ›

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

What can I use in place of egg when breading? ›

Editor: One option is just dipping the fish or chicken breast in melted butter before rolling it in the spices or coating, like we did in this Blackened Chicken recipe. You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first.

What can be used as a substitute for eggs? ›

Egg replacers
  • Vinegar & baking soda. Replace 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar. ...
  • Unsweetened applesauce. Replace 1 egg with: 1/4 cup applesauce. ...
  • Plain or vanilla soy yogurt. Replace 1 egg with: 1/4 cup yogurt. ...
  • Silken tofu. ...
  • Ripe banana. ...
  • Ground flaxseed.

What can you use instead of eggs to bind meatballs? ›

There are several options to substitute eggs in a meatball recipe: 2 tablespoons of buttermilk per egg, 3 tablespoons of plain yogurt per egg, 1/4 cup ricotta cheese per egg, or 3 tablespoons unsweetened apple sauce per egg.

What can I use instead of egg as emulsifier? ›

Egg emulsifiers are perhaps the easiest to replace. Plant-derived lecithins such as soya lecithin make good substitutes. Flax or chia seeds, bananas or mustard can also be used to stabilise emulsion droplets.

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