Vegan recipes

Recipe: Vegetable schnitzels

I gave up eating meat about two years ago and I don’t have any trouble with it. The only thing I miss sometimes is a chicken schnitzel. Luckily, the chicken is easily replaced with something healthier.

Like I wrote before, I love crunchy things and I always enjoyed eating chicken schnitzels. So of course, I’ve tried to find alternatives over the years (some better than others). Since I am the lover of anything crunchy, substituting the meat for vegetables was an easy adjustment. And it works, I mean: it really works! This schnitzel recipe is delicious! Especially if you use oyster mushrooms – those work really well.

Both oyster mushrooms and zucchini are quite firm vegetables which work well when you want to imitate a schnitzel. I’m pretty sure eggplant (aubergine) would also work, but I’ve never tried it. The idea to bread oyster mushrooms came from my mom and it’s really yummy. Zucchini become a bit softer when you bake them, but they still work really well. For the breading I usually use a mix of ground oatmeal and whole wheat biscuit (see this post for more inspiration on healthy breading).

Since I don’t eat eggs, I dip the vegetables in a mixture of soy milk and 1 tablespoon of mustard. Make sure you really soak the vegetables in the mixture, otherwise the breading won’t stick well. Schnitzel recipe below.

best schnitzel recipe

best schnitzel recipeEmmelyn x

Any other vegetables great for making vegan schnitzels? Let me know!

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Recipe: Vegetable schnitzels
Instructions
  1. In a deep dish, mix the soy milk with the mustard. Set aside.
  2. Mix the oatmeal with the ground biscuit and spices on a separate dish.
  3. Cut the top and bottom off the zucchini and cut it lengthwise into thin slices. Throw the outer slices away.
  4. Cut the stems from the oyster mushrooms. The larger mushrooms are easiest to bread, the smaller ones you can cook and eat separately.
  5. To bread the vegetables: thoroughly dip them in the soy milk and then in the breadcrumbs. Make sure they’re fully covered.
  6. Heat a bit of olive oil in a frying pan and bake the schnitzels for a while until they’re brown on each side. The vegetables do need some time to cook, so make sure the heat isn’t set too high.
Recipe Notes

These schnitzels are great with rice, a green salad or on a bun. If one zucchini isn’t enough for you, just use two because we’re talking vegetables here. Eat as many as you want!

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