Vegan Schnitzel Recipe | Elephantastic Vegan (2024)

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

See Also

The Best Spicy Creamy Vegan Ramen (Jinya Copycat Recipe)5-Ingredient Vegan RecipesCheesy Spaetzle Recipe (vegan) | Elephantastic VeganWonton Soup Recipe (Pork and Shrimp Wontons) - Striped Spatula

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

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