Vegan Schnitzel Recipe | Elephantastic Vegan (2024)

FAQs

What can I use instead of egg 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.

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!

A 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.

Coconut oil is widely used as an egg replacement in vegan baking and it's easy to see why. Once melted, this delicious oil will mix well into most batters, brownies and bakes. And it can be used to replace eggs when you're breading foods, such as tofu, before baking or frying.

Meet our Golden Crumbed, Plant-Based Schnitzel

Crispy on the outside, tender and juicy on the inside, it has everything you expect from a schnitzel. Made from soy protein, coconut oil, natural flavours and some home-grown Aussie ingenuity. Get creative – your schnitzel choices are for you to explore.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

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. It's typically made out of vital wheat gluten, an ingredient that has a similar texture to flour but is mostly, well, gluten.

It's high in protein and iron

As well as being flavoursome and reminiscent of meat, seitan is relatively high in protein and non-haem iron compared to other vegetarian protein foods. One serving around the size of the palm of your hand contains about 75 grams of protein, enough for most adults for a day.

Seitan is a plant-based meat substitute made out of wheat gluten. It's made by rinsing prepared wheat dough to remove the starch, leaving a sticky mass of protein that can be flavored, cooked, and used in a number of dishes.

Is seitan high in protein? ›

In one-quarter cup of vital wheat gluten (aka seitan) you'll find an impressive 21 grams of protein. This gives animal-based protein sources a real run for their money.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

Schnitzel is a classic dish that has been around for hundreds of years and is found across much of Europe and beyond. Originating in Austria and Germany, schnitzel is an incredibly versatile and delicious meal that is beloved by many.

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.

THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.

If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal.