Schnitzel
This vegan schnitzel is my comfort food hero, especially on chilly nights when I crave something crispy and satisfying without stepping away from my plant-based lifestyle.
I remember the first time I made this schnitzel; it was a rainy day, and I wanted something that felt like a hug on a plate.
I discovered that letting the flax egg sit a little longer works wonders for the texture.
It’s become a staple for me because it turns simple ingredients like cauliflower into something so special.
Plus, there's something so joyful about hearing that sizzle when it hits the pan!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpea flour is my go-to because it holds everything together beautifully. But if you don't have any, you can totally use all-purpose flour. For my gluten-free friends, gluten-free panko breadcrumbs work just as well.
Tips & Notes
- •For an extra crunch, I like to double-dip my cauliflower in the chickpea flour and flax egg mixture.
- •I serve mine with a big side of lemony arugula salad—it balances the richness perfectly.
- •If I have leftovers, I keep them in a glass container on the counter, and they stay nice and crispy for a day or two.
Recipe Variations
- •Sometimes I mix in finely chopped fresh parsley or oregano with the panko for a little herby kick.
- •If I’m in the mood for some heat, I sprinkle a bit of cayenne pepper into the chickpea flour mixture.
Storage & Freezing
Store schnitzels in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months.
Frequently Asked Questions
Can I use another vegetable instead of cauliflower?
Yes! You can substitute eggplant, zucchini, or even mushrooms for a different flavor and texture.
How do I store leftovers?
Store any leftover schnitzels in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer for best results.
Rate this Recipe
Loading votes...
You May Also Like
Baked Ziti
This quick and easy vegan Baked Ziti is a comforting and satisfying dish that's perfect for weeknight dinners. Loaded with flavor and plant-based goodness, it's a family favorite that's ready in no time.
Vegan Turkey
This Vegan Turkey is a quick and flavorful centerpiece for your holiday feast, made entirely from wholesome plant-based ingredients. It's perfect for those looking for a delicious alternative to traditional turkey.
Teriyaki
A delicious and vibrant vegan teriyaki stir-fry packed with fresh vegetables and protein-rich tofu, all coated in a homemade teriyaki sauce.
This vegan schnitzel is my comfort food hero, especially on chilly nights when I crave something crispy and satisfying without stepping away from my plant-based lifestyle.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Prepare the flax egg by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let it sit for about 5 minutes until it thickens.
- 3
In a shallow bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper.
- 4
Spread the panko breadcrumbs in another shallow bowl.
- 5
Dip each cauliflower slice into the chickpea flour mixture, making sure it’s fully coated.
- 6
Next, dip the coated cauliflower into the flax egg, allowing any excess to drip off.
- 7
Finally, coat the cauliflower in panko breadcrumbs, pressing gently to adhere. Repeat for all cauliflower slices.
- 8
Heat olive oil in a large skillet over medium heat. Once hot, add the cauliflower schnitzels in batches, cooking for about 3-4 minutes on each side until golden brown.
- 9
Transfer the fried schnitzels to a baking sheet and bake in the preheated oven for an additional 10 minutes to ensure they are cooked through.
- 10
Serve hot with lemon wedges for drizzling.
Comments
Loading comments...