Vegan Schnitzel is a delightful plant-based alternative to the traditional meat-based version, offering the same crispy, golden-brown exterior with a tender and flavorful inside. This recipe uses celeriac (also known as celery root) as the main ingredient, giving the schnitzel a mild, earthy flavor that pairs beautifully with the crunchy breadcrumb coating. Whether you’re serving it with a tangy potato salad, a fresh green salad, or simply with a squeeze of lemon, this vegan schnitzel is a satisfying and delicious meal.
Ingredients
For the Vegan Schnitzel:
- ½ celeriac (celery root), peeled and sliced into ¼-inch thick rounds (see notes for alternatives)
- ¼ cup (30 g) gram flour (or substitute with plain flour)
- ¼ cup (60 ml) water
- 1 tablespoon soy sauce
- 1 pinch black pepper
- 2 tablespoons plain flour
- 1 cup (100 g) breadcrumbs
- 1 teaspoon salt
- 2 cups (480 ml) sunflower oil, for frying (or any neutral oil)
To Serve:
- 2 slices of lemon
- Easy potato salad
- Green salad
Instructions
- Prepare the Celeriac:
- Peel the celeriac and slice it into ¼-inch thick rounds. If the slices are large, you can cut them in half to make smaller pieces.
- Bring a pot of salted water to a boil and blanch the celeriac slices for 4-5 minutes, or until slightly tender.
- Make the Batter:
- In a shallow bowl, whisk together the gram flour (or plain flour), water, soy sauce, and black pepper until smooth. This will be the batter that helps the breadcrumbs stick to the celeriac.
- Prepare the Coating:
- In a separate shallow dish, mix the plain flour with the salt.
- In another dish, place the breadcrumbs.
- Coat the Celeriac:
- Dredge each celeriac slice first in the flour mixture, then dip it into the batter, and finally coat it thoroughly with the breadcrumbs. Press the breadcrumbs onto the celeriac to ensure an even coating.
- Heat the Oil:
- Heat the sunflower oil in a large frying pan over medium-high heat. You want the oil to be hot enough for frying but not smoking (around 350°F or 180°C if using a thermometer).
- Fry the Schnitzel:
- Carefully place the coated celeriac slices into the hot oil. Fry in batches, if necessary, to avoid overcrowding the pan.
- Fry each side for 3-4 minutes, or until golden brown and crispy.
- Serve:
- Serve the vegan schnitzel hot, with a squeeze of fresh lemon juice. Pair it with a simple potato salad and a green salad for a complete meal.
Conclusion
This Vegan Schnitzel is a fantastic way to enjoy the classic flavors and textures of schnitzel in a plant-based form. The crispy breadcrumb coating and tender celeriac interior create a delicious contrast that’s sure to please. Whether you’re making this dish for a special occasion or just a comforting dinner at home, it’s sure to become a favorite. Enjoy it with traditional sides like potato salad and fresh greens, and savor the satisfying crunch and flavor of this vegan delight.
Crispy Vegan Schnitzel: A Plant-Based Twist on a Classic Dish
Ingredients
- ½ celeriac celery root, peeled and sliced into ¼-inch thick rounds (see notes for alternatives)
- ¼ cup 30 g gram flour (or substitute with plain flour)
- ¼ cup 60 ml water
- 1 tablespoon soy sauce
- 1 pinch black pepper
- 2 tablespoons plain flour
- 1 cup 100 g breadcrumbs
- 1 teaspoon salt
- 2 cups 480 ml sunflower oil, for frying (or any neutral oil)
- 2 slices of lemon
- Easy potato salad
- Green salad
Instructions
- Prepare the Celeriac: Peel the celeriac and slice it into ¼-inch thick rounds. If the slices are large, you can cut them in half to make smaller pieces. Bring a pot of salted water to a boil and blanch the celeriac slices for 4-5 minutes, or until slightly tender.
- Make the Batter: In a shallow bowl, whisk together the gram flour (or plain flour), water, soy sauce, and black pepper until smooth. This will be the batter that helps the breadcrumbs stick to the celeriac.
- Prepare the Coating: In a separate shallow dish, mix the plain flour with the salt. In another dish, place the breadcrumbs.
- Coat the Celeriac: Dredge each celeriac slice first in the flour mixture, then dip it into the batter, and finally coat it thoroughly with the breadcrumbs. Press the breadcrumbs onto the celeriac to ensure an even coating.
- Heat the Oil: Heat the sunflower oil in a large frying pan over medium-high heat. You want the oil to be hot enough for frying but not smoking (around 350°F or 180°C if using a thermometer).
- Fry the Schnitzel: Carefully place the coated celeriac slices into the hot oil. Fry in batches, if necessary, to avoid overcrowding the pan. Fry each side for 3-4 minutes, or until golden brown and crispy.
- Serve: Serve the vegan schnitzel hot, with a squeeze of fresh lemon juice. Pair it with a simple potato salad and a green salad for a complete meal.